One-Pot Spaghetti Puttanesca
User Reviews
4.9
One-Pot Spaghetti Puttanesca
Description
This recipe starts by heating olive oil and gently cooking minced garlic before adding tomato paste to deepen the flavor. Anchovy fillets melt into the mixture, adding savory umami, balanced by fresh oregano and capers. Chicken broth and water are added to create the cooking liquid, into which the spaghetti is placed. Halved grape tomatoes and crushed red pepper flakes contribute sweetness and heat while the pasta cooks, absorbing the flavorful liquid.
Near the end of cooking, sliced kalamata olives and the remaining capers are stirred in and the pan is covered to finish cooking until the pasta is al dente and the tomatoes soften, creating a rich sauce. Chopped fresh parsley is added just before serving, adding brightness and color. The dish offers a balance of salty, tangy, savory, and spicy flavors with a tender pasta texture.
This one-pot method reduces cleanup and concentrates flavors by combining cooking and sauce preparation in one pan. It can be served as a main course with grated cheese or crusty bread on the side.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 garlic minced, cloves
- 2 teaspoons tomato paste unsalted
- 3 anchovy fillet finely chopped
- 2 teaspoons oregano fresh chopped
- 1 1/2 tablespoon capers (divided)
- 2 cup chicken broth unsalted
- 8 ounces spaghetti
- 1/4 teaspoon red pepper flakes plus more to taste, crushed
- 1 pint grape tomatoes (halved)
- 1/4 cup kalamata olives sliced
- 1/4 cup parsley chopped, fresh
Instructions
- Heat oil in a large skillet (with high sides) over medium heat.
- Add garlic and cook, stirring, for 2 minutes. Stir in tomato paste and continue to cook for 1 more minute.
- Add anchovies, oregano, and 2 teaspoons capers and cook, stirring for 1 minute.
- Add chicken broth and 1 cup water; stir scraping any caramelized bits from the bottom of the pan.
- Add spaghetti, tomatoes and red pepper, increase heat to medium-high and bring to a boil; cook, stirring occasionally for 6 minutes.
- Add olives and remaining 2 teaspoons capers, cover pan and reduce heat to medium.
- Cook until pasta is al dente and tomatoes have softened, about 5 to 6 minutes.
- Remove from heat and stir in parsley.
- Serve with more crushed red pepper if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1-1/3 cup | |
| Calories | 293kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 2.5mg | 1% |
| Sodium | 651mg | 27% |
| Fiber | 3.5g | 14% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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