Pasta Puttanesca

When I first saw this recipe, I thought it was too good to be true. I couldn’t imagine it would be possible to get perfectly cooked pasta through this one-pot method — but lo and behold, all you do is add all the ingredients to a pot and boil for ten minutes, and voila!

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.

It doesn’t need a sauce because it has so much flavor from the capers, olives, and parsley. We just drizzled some olive oil over our pasta and topped with more parsley before serving as a final touch. Mangia!

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

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