One pot pasta puttanesca comes together in only 45 minutes and is an easier, mess-free twist on the Italian classic!
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
1smallshallot, finely diced
2tablespoonsfinely-chopped anchovies (optional)
1/2teaspoonred pepper flakes
2tablespoonscapers, finely chopped
1/2cupblack kalamata olives, halved
1can (15 oz)crushed tomatoes
1can (15 oz)small-diced tomatoes
8ozspaghetti noodles, broken in half
2tablespoonsfresh 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!
Storing InstructionsStore pasta in refrigerator up to 6 days.