This Winter Greens Puttanesca offers a delightful twist on the classic Italian sauce by incorporating fresh spinach and roasted bell peppers for added texture and nutrition. The briny punch of pitted olives and anchovies creates a deep, savory umami base, while the roasted peppers add a subtle sweetness and smoky depth. It is a quick, satisfying meal perfect for busy weeknights when you crave restaurant-quality flavor without the fuss. The combination of tender rigatoni and crisp greens provides a wonderful contrast in every bite. Serve it family-style for a comforting dinner that feels both rustic and refined.
Winter Greens Puttanesca
Description
This Winter Greens Puttanesca offers a delightful twist on the classic Italian sauce by incorporating fresh spinach and roasted bell peppers for added texture and nutrition. The briny punch of pitted olives and anchovies creates a deep, savory umami base, while the roasted peppers add a subtle sweetness and smoky depth. It is a quick, satisfying meal perfect for busy weeknights when you crave restaurant-quality flavor without the fuss. The combination of tender rigatoni and crisp greens provides a wonderful contrast in every bite. Serve it family-style for a comforting dinner that feels both rustic and refined.Ingredients
Directions
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Cut the roasted bell peppers lengthwise into 1/4-inch strips.
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Coarsely chop the pitted olives.
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Place the washed spinach or arugula in a large mixing bowl.
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Sprinkle the minced garlic over the greens and season generously with freshly ground black pepper.
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Add the pepper strips and chopped olives to the bowl.
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Toss the ingredients together until evenly distributed.
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Cut the anchovies in half crosswise and add them to the spinach mixture.
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Drizzle the extra-virgin olive oil over the mixture and toss thoroughly to coat all ingredients.
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Bring a large pot of salted water to a boil.
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Cook the rigatoni until al dente according to package instructions.
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Drain the pasta and rinse briefly under warm water to remove excess starch.
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Toss the warm pasta with the spinach and olive mixture until well combined.
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Serve immediately, sprinkling with coarsely grated Parmesan cheese if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 98.3kcal
- % Daily Value *
- Total Fat 1.6g3%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 286.4mg12%
- Total Carbohydrate 16.5g6%
- Dietary Fiber 9.2g37%
- Sugars 3.5g
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
When buying cheese for grating, get the best quality Parmigiano Reggiano for the best flavor.
A wedge of Parmesan will keep for a long time in your refrigerator if it's very well wrapped in plastic.
As Parmesan can be expensive, consider that you've made a worthwhile investment in your pantry staples.
For a vegan version, omit the anchovies and Parmesan cheese, or use a vegan parmesan alternative.
If using arugula instead of spinach, be aware that it has a peppier, more bitter taste which pairs well with the salty olives.
