top of page

One Pan Pasta Puttanesca

Writer: dara627dara627

Updated: Sep 20, 2021

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!

  1. ¼ cup extra-virgin olive oil

  2. 3 cloves of garlic peeled and crushed

  3. 3 small anchovy fillets (omit if vegetarian)

  4. 1½ teaspoon dried oregano

  5.  crushed red pepper to taste (depending on how spicy you like your food)

  6. 4 cups chicken broth

  7. up to 1 cup water

  8. 12 oz gluten-free spaghetti (I used Barilla)

  9. 3 cups organic multicolored cherry, halved (about 1½ pints)

  10. 3 – 4 tablespoons plain tomato paste

  11. ¼ cup fresh basil, chopped

  12. ¼ cup fresh parsley, chopped

  13. 24 pitted Kalamata olives, chopped

  14. 1  tablespoons capers

  1. Heat a large, deep non-stick sauté pan over medium heat. (I like my Blue Diamond pan a lot!)

  2. Add oil to pan; swirl to coat.

  3. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, use a wooden spoon to break up anchovies.

  4. 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. 

  5. 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. 

  6. Add tomatoes and tomato paste. Cook an additional 2 to 3 minutes or until pasta is al dentè and tomatoes warmed and blistering..

  7. Remove pan from heat, add remaining ingredients, toss to combine and serve with freshly shaved Parmesan cheese.

Recent Posts

See All

Comments


bottom of page