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One pot pasta puttanesca comes together in only 45 minutes and is an easier, mess-free twist on the Italian classic!
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5 from 1 vote

One Pot Pasta Puttanesca

One pot pasta puttanesca comes together in only 45 minutes and is an easier, mess-free twist on the Italian classic!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 244kcal

Ingredients

  • 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

Instructions

  • 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!

Notes

Storing Instructions
Store pasta in refrigerator up to 6 days.

Nutrition

Serving: 8oz | Calories: 244kcal | Carbohydrates: 32g | Protein: 11.5g | Fat: 8.3g | Saturated Fat: 1.3g | Cholesterol: 33mg | Sodium: 962mg | Potassium: 428mg | Fiber: 3.8g | Sugar: 6.6g | Calcium: 84mg | Iron: 3mg