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Chef Megan Mitchell

Online Cookbook

Pasta Puttanesca with Arugula

  • Serves: 4
  • Complexity: easy
  • Print
Pasta Puttanesca with Arugula


  • 1 pound linguine pasta
  • Salt and pepper, to taste
  • 2-3 tbsp. extra virgin olive oil, plus more for drizzling
  • 3 garlic cloves, finely minced
  • 2 sardines
  • 1/2 tsp. red chili flakes
  • 1 28-ounce can crushed tomatoes
  • 2/3 cup sliced kalamata olives
  • 2 tbsp. capers, drained
  • 1 tsp. dried oregano
  • 5 ounces arugula


  1. Bring a large pot of water up to a boil. Season liberally with salt. Cook the pasta per package directions until al dente.

  2. While the water comes up to a boil make the sauce. Bring a large skillet up to heat over medium high. Add in 2-3 tbsp. of EVOO along with the garlic, sardines and chili flakes. Using a wooden spoon mash everything into the oil and cook for 2-3 minutes. The garlic should be golden and fragrant and the sardines broken down.

  3. Turn the heat down to medium low and carefully pour in the canned tomatoes followed by the olives, capers and oregano. Mix together and season liberally with freshly cracked black pepper. Taste for seasoning and then add salt if needed.

    Cook on a low simmer for 10 minutes while the pasta cooks.

  4. Once the pasta is cooked to al dente add it straight to the sauce and toss together. If it looks too dry add a little pasta cooking liquid. If it looks too wet turn up the heat. Remove from heat and stir in the arugula, you want it to slightly wilt but not get soggy.

    Serve immediately.

    Recipe Courtesy of Megan Mitchell

    Watch me make it HERE!

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