One Pot Pasta Puttanesca
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
- 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.
Nutrition
Calories: 295kcal Carbohydrates: 57g Protein: 11g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 1mg Sodium: 901mg Potassium: 719mg Fiber: 6g Sugar: 10g Vitamin A: 718IU Vitamin C: 27mg Calcium: 98mg Iron: 4mg