Baked Rotini and Arugula Puttanesca

Name: Baked Rotini and Arugula Puttanesca
Cuisine: Italian
Ingredients: ½ cup dry white wine; ½ cup pitted green olives, chopped; 3 tablespoons capers; ½ cup pitted kalamata olives, chopped; ¼ cup minced fresh basil; ½ teaspoon dried oregano; 1 (28-ounce) can crushed tomatoes; Salt and freshly ground black ground pepper; Salt and freshly ground black ground pepper; 8 to 12 ounces uncooked rotini; 3 cups boiling water; 1 cup cooked or canned white beans, rinsed and drained if canned; 1 cup cooked or canned white beans, rinsed and drained if canned; 6 garlic cloves, minced; 1 tablespoon olive oil; ½ teaspoon dried basil; ½ teaspoon red pepper flakes; 2 tablespoons tomato paste; 6 ounces arugula, chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This is an easy and convenient way to get a delicious dinner on the table. If you have an ovenproof Dutch oven, you can make the whole dish in that one pot: Sauté the garlic, arugula, tomato paste, and seasonings in the pot in step 2 and remove them, then add them back in step 3. To make this gluten-free, use gluten-free pasta.

Ingredients

1 tablespoon olive oil
6 garlic cloves, minced
6 ounces

Europe
Italy
Dinner
Vegan

Method

Preheat the oven to 450°F. Heat the oil in a saucepan over medium heat. Add the garlic and arugula and cook until the garlic is fragrant and the arugula is wilted, 1 to 2 minutes. Stir in the tomato paste, red pepper flakes, dried basil, oregano, tomatoes, ¼ tea