Description
Loaded with umami, this one pot pasta puttanesca blends the aromatic flavors of capers, kalamata olives and anchovies into a full bodied tomato based sauce. It cooks with the spaghetti all in one pot, making it a super easy meal with very little cleanup.
Ingredients
Scale
- 16-ounce package of spaghetti
- 4 cups water
- 1 28-ounce can crushed tomatoes
- 1 8-ounce can tomato sauce
- 4 – 5 garlic cloves, thinly sliced
- 1/2 medium sweet onion, diced
- 1 pint grape or cherry tomatoes, halved
- 4 – 6 ounces kalamata olives
- 2 tablespoons capers
- 1 teaspoon anchovy paste
- 1 1/2 tablespoons dried basil (or a few sprigs of fresh basil)
- 1 tablespoon dried parsley
- 1 teaspoon coarse salt
- Black pepper, to taste
Instructions
- Combine ingredients in a Dutch oven or large stockpot.
- Bring the pot to a slow boil over medium high heat and allow the pasta to cook to al dente. Stir occasionally help the pasta cook evenly and prevent the bottom from sticking.
- When pasta is tender, remove from heat and allow the pot to rest for a few minutes to absorb any remaining liquids.
- If desired, garnish with fresh parsley and grate cheese before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Spaghetti
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 111
- Sugar: 7.2 g
- Sodium: 643.3 mg
- Fat: 2.2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 21.1 g
- Fiber: 3.8 g
- Protein: 4.2 g
- Cholesterol: 0.2 mg