This one-pot puttanesca is a recipe very closely adapted from The Kitchn‘s recipe, found in a compilation of one-pot pasta dishes. Although puttanesca typically also has anchovies, this version is vegan with just capers, grape tomatoes, olives, parsley, olive oil, and salt and pepper. It’s fresh, light, salty, and delicious.
Recipe adapted from The Kitchn one-pot recipe.
1 pound spaghetti
1 pint grape tomatoes, halved
1/4 cup capers
1 small can sliced black olives, drained
1/2 cup fresh chopped parsley
2 Tbsp olive oil
1 tsp kosher salt
fresh ground pepper
In a large Dutch oven or deep skillet, place all the ingredients and add 4 1/2 cups water. Bring to a boil over high heat and allow to boil until all the moisture has evaporated and the pasta is al dente, about ten minutes. Make sure to stir and turn the pasta while cooking to prevent sticking to the bottom of the pan. Drizzle with olive oil and top with more parsley. Serve immediately
Serves 4 generously