One pot pasta puttanesca comes together in only 45 minutes and is an easier, mess-free twist on the Italian classic!
If its got ‘one pot’ in its name, you know dinner’s going down the RIGHT way!
As if things like a big pot of this pasta puttanesca could ever be wrong, let’s be real here.
So basically we’ve just got a mess of Italian goodness here today cooked up in your ONE sturdiest pot in less than an hour. Did someone say dinner magic?
Crusty bread on the side of your heaping pile of pasta is obviously a given here.
Along with a glass of wine? Hey, you’re pulling off all kinds of dinners wins here today, you deserve it.
This One Pot Pasta Puttanesca features…
- Rich, savory Italian flavors from a flavorful tomato sauce
- Tangy kalamata olives, anchovies, and capers
- Only one pot to make and a handful of ingredients needed
- Ready in under an hour
Making the One Pot Pasta Puttanesca
(scroll down to the bottom of post for the full recipe
Ingredients You Will Need
- Olive oil
- Red pepper flakes
- Anchovies (optional)
- Kalamata olives
- Tomato paste
- Crushed tomatoes
- Diced tomatoes
- Spaghetti noodles
- Chicken broth
Choosing Your Pasta Shape
Traditionally, pasta puttanesca is made with spaghetti or angel hair, but any shape of pasta will work great in this recipe. You will need 8 oz dry pasta.
If you do decide to go the long pasta route, break noodles in half so they cook easier in the sauce.
Tips for Making Perfect Pasta Puttanesca
- Saute aromatics – saute shallot, anchovies (if using), red pepper flakes, and lots of fresh garlic in olive oil until tender. Don’t walk away from the stove at this point otherwise it may burn!
- Add remaining sauce ingredients – capers, crushed tomatoes, small-diced tomatoes, and chicken broth are going to make up our sauce base.
- Bring sauce to simmer – once the sauce is simmering, add spaghetti noodles and reduce heat.
- Stir pasta occasionally 10-15 minutes – make sure the pasta cooks evenly by stirring it every so often. The puttanesca is done when most of the liquid is evaporated and the noodles are tender.
- Add fresh herbs – a sprinkle of fresh parsley brightens up the puttanesca. You can also use basil or oregano!
What to Serve with Puttanesca
We recommend serving this pasta puttanesca with your favorite hearty bread on the side! Feel free to top individual servings with a little grated Parmesan as well.
This pasta puttanesca is SO perfectly saucy, loaded with incredible tangy flavors from the capers and kalamata olives, and hands down our new favorite way to spice up Italian night.
Ready to win this whole dinner thing? –>
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More one pot recipes to try next time!
One Pot Pasta Puttanesca
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small shallot, finely diced
- 2 tablespoons finely-chopped anchovies (optional)
- 1/2 teaspoon red pepper flakes
- 2 tablespoons capers, finely chopped
- 1/2 cup black kalamata olives, halved
- 1 tablespoon tomato paste
- 1 can (15 oz) crushed tomatoes
- 1 can (15 oz) small-diced tomatoes
- 3 cups chicken broth
- 8 oz spaghetti noodles, broken in half
- 2 tablespoons fresh minced parsley
- Salt and pepper to taste
- Crusty bread for serving
- Heat a dutch oven or large skillet with high-walled sides over medium heat. Add oil and swirl to coat bottom. Add garlic, shallot, anchovies, and red pepper flakes and saute 2-3 minutes until fragrant and a light golden brown.
- Add capers, olives, tomato paste, crushed tomatoes, diced tomatoes, and chicken broth to pan and bring to a simmer over medium-high heat.
- Reduce heat to medium and add spaghetti noodles, pressing them into liquid until completely submerged. Cook pasta over medium heat 10-15 minutes, stirring occasionally until pasta is tender and most of liquid is evaporated.
- Stir parsley into pasta and season with salt and pepper to taste. Serve pasta with crusty bread on the side. Enjoy!