Justin Chapple serves a fresh, seasonal take on traditional puttanesca pasta sauce, adding fresh chiles, spring onions, green olives, and arugula in this 30-minute recipe.

Ingredient

• 1 pound uncooked linguine

• 2 medium spring onions

• 1/2 cup extra-virgin olive oil

• 6 large garlic cloves, thinly sliced

• 1 (2-ounce) can flat anchovy fillets in oil, drained

• 1/4 cup capers, drained

• 1 tablespoon finely chopped jarred Calabrian chiles (such as Divina)

• 1/2 cup dry white wine

• 1 cup Castelvetrano olives, pitted and coarsely crushed

• 1/4 teaspoon black pepper

• 3 cups loosely packed baby arugula

• 1/2 cup loosely packed fresh flat-leaf parsley, chopped

Direction

1. Bring a large saucepan of lightly salted water to a boil over high. Add linguine; cook, stirring occasionally, until 2 minutes short of al dente. (Pasta will finish cooking in sauce.) Drain pasta, reserving 1 cup cooking liquid.

2. While pasta cooks, thinly slice spring onions, separating bulbs from greens. Heat olive oil in a large, high-sided skillet over medium. Add spring onion bulbs, garlic, anchovies, capers, and chiles. Cook, stirring often, until spring onion bulbs are softened and anchovies are dissolved, about 5 minutes. Add wine, and cook, stirring often, until almost evaporated, 2 to 3 minutes. Stir in olives and spring onion greens; cook, stirring often, until heated through, about 2 minutes. Season with black pepper.

3. Add cooked pasta and reserved cooking liquid to skillet. Bring to a simmer over medium-high; cook, tossing vigorously, until pasta is al dente and coated in a light sauce, about 3 minutes. Fold in arugula and parsley. Divide evenly among 4 bowls, and serve immediately.