Description
This One-Pot Pasta Puttanesca is a bold and briny Italian classic made easy in a single pot. With spaghetti, olives, capers, anchovies, and tomatoes, it delivers big flavor with minimal cleanup.
Ingredients
Scale
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 4 anchovy fillets, finely chopped
- 1 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 3 cups water or vegetable broth
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Place a large, deep pot over medium heat and add olive oil.
- Stir in garlic, anchovies, and red pepper flakes. Cook until garlic is golden and anchovies dissolve.
- Add crushed tomatoes, olives, capers, and broth or water. Stir to combine.
- Break spaghetti in half if needed and add to the pot. Ensure it is mostly submerged.
- Bring to a boil, then reduce heat to simmer. Stir occasionally to prevent sticking. Cook for about 12 minutes or until pasta is tender.
- Season with salt and black pepper. Stir in chopped parsley and a drizzle of olive oil if desired.
- Serve hot, garnished with extra herbs and olives if preferred.
Notes
- Use high-quality canned tomatoes for the best flavor.
- Stir frequently to avoid pasta clumping.
- Anchovies can be omitted for a vegetarian version.
- Add more broth or water if the sauce thickens too much.
- Leftovers are even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 880mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 5mg