Winter Greens Puttanesca

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.

Cooking Method: Boiling, Roasting

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 98.3

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

2 Roasted Bell peppers
1 cup Pitted imported olives
6 cup Tender fresh spinach or arugula, washed with tough stems removed
1 large Garlic clove, finely minced
1 can Anchovies, drained (2 oz)
1/3 cup Extra-virgin olive oil
8 oz Rigatoni or other wide-tube pasta
to taste Freshly ground black pepper
for garnish (optional) Coarsely grated Parmesan cheese

Directions

1
Cut the roasted bell peppers lengthwise into 1/4-inch strips.
2
Coarsely chop the pitted olives.
3
Place the washed spinach or arugula in a large mixing bowl.
4
Sprinkle the minced garlic over the greens and season generously with freshly ground black pepper.
5
Add the pepper strips and chopped olives to the bowl.
6
Toss the ingredients together until evenly distributed.
7
Cut the anchovies in half crosswise and add them to the spinach mixture.
8
Drizzle the extra-virgin olive oil over the mixture and toss thoroughly to coat all ingredients.
9
Bring a large pot of salted water to a boil.
10
Cook the rigatoni until al dente according to package instructions.
11
Drain the pasta and rinse briefly under warm water to remove excess starch.
12
Toss the warm pasta with the spinach and olive mixture until well combined.
13
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.

Keywords: italian, pasta, puttanesca, spinach, roasted peppers, olives, anchovies, garlic, rigatoni, vegan option, quick dinner, mediterranean, savory, weeknight meal, fresh herbs, olive oil, parmesan, vegetarian friendly, comfort food

Read it online: https://www.chefs-mate.com/recipe/winter-greens-puttanesca/

Chefs Mate

Winter Greens Puttanesca

Nutrition Facts