This delicious and super easy Pasta Puttanesca combines all the quintessential healthy Mediterranean diet ingredients: tomato, olives, capers, garlic and anchovies along with olive oil which is anti-inflammatory. I was a little apprehensive going into this because I have never cooked this pasta dish in one pan. Being Italian I thought I knew the best way to make pasta but as it turns out this was easy to do, clean up was a breeze and the pasta was delicious!
¼ cup extra-virgin olive oil
3 cloves of garlic peeled and crushed
3 small anchovy fillets (omit if vegetarian)
1½ teaspoon dried oregano
crushed red pepper to taste (depending on how spicy you like your food)
4 cups chicken broth
up to 1 cup water
12 oz gluten-free spaghetti (I used Barilla)
3 cups organic multicolored cherry, halved (about 1½ pints)
3 – 4 tablespoons plain tomato paste
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
24 pitted Kalamata olives, chopped
1 tablespoons capers
Heat a large, deep non-stick sauté pan over medium heat. (I like my Blue Diamond pan a lot!)
Add oil to pan; swirl to coat.
Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, use a wooden spoon to break up anchovies.
Add broth. Bring to a boil. Add spaghetti to pan, lower heat to medium and cook 6- 8 minutes, stirring frequently, especially at first to keep spaghetti from sticking together.
Tip: If the pasta is absorbing the broth and not cooking enough or you feel you want more sauce, add water ¼ cup at a time and stir in.
Add tomatoes and tomato paste. Cook an additional 2 to 3 minutes or until pasta is al dentè and tomatoes warmed and blistering..
Remove pan from heat, add remaining ingredients, toss to combine and serve with freshly shaved Parmesan cheese.
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