One of the greatest aspects of one-pot pasta dishes is their ease. Noodles cook alongside sauce and absorb all its delicious Italian flavors while you prepare dinner in no time at all! Add crusty bread and wine for an enjoyable dining experience in less than an hour!
One-Pot Pasta Puttanesca is an easy and quick weeknight meal made with olives, capers, and tomato sauce! Perfect for busy weeknights!
In one-pot pasta dishes, it’s essential that the proper ratio of liquid to pasta be achieved. A light dry white wine such as Pinot Grigio works wonderfully as the ideal liquid ingredient.
This recipe calls for spaghetti, but any shape of pasta would work equally well; just ensure to adjust cooking times accordingly and that the noodles reach al dente consistency.
Start this version of Puttanesca by sauteeing some aromatic ingredients – garlic and crushed red pepper flakes are ideal – which will provide your sauce with an aromatic base, even if you choose not to include anchovies (I think anchovies add so much!).
Simply combine canned whole tomatoes, capers and olives in a pot. Olives add saltiness and brininess that rounds out the dish – they are also an effective way to use up leftover kalamata olives from last week!
Once all the ingredients have been combined in your pot, simmer everything for approximately 10 minutes to allow the tomato pulp to break down and some of its juices evaporate, thickening your sauce in the process. If your sauce appears dry during this process, simply add more liquid as needed.
Once the sauce has simmered for 15 minutes, add your spaghetti and toss until well mixed; garnish with 1/2 cup chopped parsley to complete your masterpiece! You have just created an irresistibly tasty Italian pasta dish in only 30 minutes from start to finish!
Puttanesca is a classic Naples pasta sauce featuring briny olives and capers combined with garlic, red pepper flakes, tomatoes, red pepper flakes and anchovy paste to form the classic combination for fast and simple weeknight meal-prep. Our version uses sweet, savory and acidic tomatoes in this one-pot pasta puttanesca recipe that comes together in minutes! A great dish to pair with fresh green salad and bread for dinner tonight.
Start this one-pot pasta puttanesca recipe by sauteeing aromatics (shallots and anchovy paste if using) in olive oil until tender, before adding crushed tomatoes, small diced tomatoes and chicken broth and simmering. Stir in capers and olives then mix into cooked pasta before garnishing with parsley and serving!
For this effortless one-pot pasta, any shape of noodles will do. However, for longer noodles such as fettuccine it may be beneficial to break them in half first before stirring into the sauce before serving. Whole wheat casarecce may also work; just follow any specific package directions on how best to prepare it!
Many recipes for one-pot pasta include adding some of the pasta water from cooking as part of their sauce, as gluten released while it cooks can thicken and reduce acidity of tomato sauces. When adding pasta water to your sauce, be sure to stir it well so it mixes thoroughly into its ingredients.
Puttanesca sauce features the salty umami of anchovies and olives as key components, along with garlic, red pepper flakes, and oregano for maximum flavor! You can whip this classic Italian dish together quickly in just 30 minutes for an easy weeknight dinner that doesn’t involve dishware clean-up!
This dish boasts whole wheat casarecce pasta, tomatoes, kalamata olives and capers all combined with anchovy paste, red pepper flakes and garlic for an abundance of rich flavors that come together beautifully in harmony. A final splash of lemon adds brightness and makes this pasta taste even fresher!
Contrary to traditional spaghetti recipes, we don’t precook our noodles in this one before adding them to a tomato-olive sauce. Instead, we use flour-based pasta that has been mixed with just a small amount of water so it sticks together while cooking instead of having to absorb all of its liquid from the sauce.
At first, aromatics — shallot, anchovies (if using), red pepper flakes — are sauteed in oil before we add crushed tomatoes and marinara sauce. We then add small diced kalamata olives, capers, herbs de provence for extra flavor before the sauce starts bubbling away in its entirety and it is time to add our pasta!
At this stage, we combine pasta and sauce in the pot, cover it and reduce the heat until we hear a sizzle – we then stir every few minutes while cooking, occasionally adding additional oil as needed.
Once our pasta has finished cooking, we drain and transfer to a serving platter for service. Finish off your pasta meal by topping with fresh parsley for added color – and enjoy!
Puttanesca sauce relies heavily on salty capers and olives to balance out its acidic tomatoes, while adding an unexpected funk and spice kick. For best results, select fresh deli-style black olives instead of cheaper jarred ones in this recipe. Anchovies may be added for extra flavor; vegetarians can opt for leaving out or substituting with more garlic cloves and olives as appropriate.
Pasta puttanesca is an easy and flavorful dish. Make it as an one-pot dinner and pair it with crisp salad leaves and crusty bread for a satisfying dinner option! Additionally, leftovers make this meal ideal as leftovers make a hearty and filling lunch option!
Make a delicious sauce ahead of time to reduce cooking time – it will keep in the fridge for two days and then it can simply be warmed back up and combined with cooked noodles when dinner is ready!
This easy, vegan and gluten-free spaghetti puttanesca recipe takes less than 25 minutes from start to finish and makes an ideal weeknight dinner in an instant. Made with simple pantry ingredients that you likely already have on hand, it allows for customization by substituting other fish such as anchovies for something else or even adding chicken for an increased protein boost!
One-pot pasta dishes differ from typical pasta dishes in that both pasta and sauce are combined into one vessel for cooking, creating a tasty yet hearty meal in less than an hour. This technique works especially well when using ridged shapes like penne, mezze rigatoni or cavatappi; spaghetti can also work if that’s your preferred shape – just ensure it comes from durum wheat for maximum sweetness such as San Marzano variety!
This puttanesca dish features briny olives and capers along with spicy red pepper flakes for an unforgettable dish in just 25 minutes – ideal for weeknight dinner! Plus it is naturally vegan and gluten-free! Start this recipe off right by sauteeing garlic, anchovies and red pepper flakes in olive oil until aromatic. Next add tomatoes, olives and capers along with your linguine and stir to combine everything evenly.
Now, simmer the pasta in its sauce for 12 to 15 minutes, until it becomes tender and the sauce thickens. Serve this elegant yet satisfying meal alongside a salad and some crusty bread to complete your dining experience!
Puttanesca is one of the easiest dishes to prepare! Just 15 minutes will get it underway, and its full of bold flavors that won’t overwhelm. Additionally, this dish is an excellent way to use up tomatoes that may have gone bad; give this effortless recipe a try tonight; you won’t be disappointed! Don’t forget to pair it with crusty bread and a glass of wine for maximum enjoyment!