One-Pot Spaghetti Puttanesca
A simple one-pot spaghetti puttanesca with tomatoes, olives, capers and anchovies ready in about 15 minutes.
Equipment
- large saucepan with lid
- Wooden spoon or tongs
Ingredients
- 8 ounces whole-wheat spaghetti uncooked
- 9 ounces cherry tomatoes halved or quartered depending on size
- 1/8 cup olives pitted and sliced
- 2 tablespoons capers rinsed
- 3 fillets anchovy fillets
- 1 clove garlic minced
- 2 tablespoons parsley fresh, minced
- 2 1/4 cups water
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper freshly cracked
Instructions
- Place the whole-wheat spaghetti in a large saucepan and add the water so the pasta is submerged.
- Add the halved or quartered cherry tomatoes, sliced pitted olives, rinsed capers, anchovy fillets, minced garlic, minced parsley, olive oil, salt, and freshly cracked black pepper to the pan.
- Give everything a quick stir to combine and bring the pan to a gentle boil over medium heat; then reduce to medium so the liquid simmers, cover the pan, and cook.
- Cook for about 13–15 minutes, stirring occasionally, until the spaghetti is al dente and the sauce has thickened and nearly reduced.
- Remove from heat and serve immediately so the pasta stays al dente.
Notes
- Use fresh parsley for best flavor.
- Ensure pasta is submerged so it cooks evenly.
- Stir occasionally to prevent sticking.
- Eat immediately for best texture.