Spaghetti Puttanesca with Green Olives and Lemony Arugula Salad

This spaghetti puttanesca gets a fresh makeover with briny green olives, thinly sliced garlic and a touch of chili for a lively kick. The savory marinara sauce coats every strand of al dente pasta, creating a hearty and satisfying dish that’s anything but ordinary.

On the side, a simple arugula salad dressed with lemon and olive oil adds a bright, peppery contrast. It’s all about balance-rich, tangy and fresh flavors come together for a weeknight dinner that feels special.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce Green OlivesView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Peel and thinly slice the shallot. Thinly slice the garlic. Zest the lemon until you have ½ teaspoon; quarter the lemon. Roughly chop the green olives. Thinly slice the chili pepper.
2. Once the water is boiling, add the spaghetti to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¼ cup of the pasta cooking water, then drain.
3. Meanwhile, in a medium bowl, whisk together the juice from 2 lemon wedges, a drizzle of olive oil and the lemon zest until combined. Stir in 1 tablespoon of the sliced shallot and season with salt and pepper.
4. Heat a large drizzle of olive oil in a large pan over medium heat. Add the garlic, half the chopped olives and the remaining shallot. Cook, stirring, until softened, 2-3 minutes. If desired, add a pinch of sliced chili for spiciness; cook for 15 seconds. Add the marinara sauce and a pinch of salt and pepper. Bring to a simmer and cook for 2 minutes, stirring a couple of times. Turn off the heat.
5. Add the cooked spaghetti to the pan with the sauce; stir until thoroughly coated. Stir in half the Parmesan and 2 tablespoons of butter. If the sauce seems thick, add the reserved pasta cooking water, 1 tablespoon at a time, until loosened. Season with salt and pepper.
6. Add the arugula to the bowl with the dressing; season with salt and pepper and toss to thoroughly coat. Divide the pasta between bowls. Top with the remaining olives and remaining Parmesan. Sprinkle with a pinch of remaining chili (to taste). Serve with the salad on the side and the remaining lemon wedges for squeezing over.

Recipe Tips

FAQ

Can I use black olives instead of green olives?

Yes, you can substitute black olives, but the flavor will be less briny and slightly different from the intended taste.

What can I use instead of chili pepper?

You can use red pepper flakes to taste or omit the chili entirely if you prefer a non-spicy dish.

Is this recipe vegetarian?

Yes, this recipe is vegetarian. For a vegan version, omit the Parmesan and butter and use vegan alternatives.