One-pot spaghetti puttanesca is full of large, powerful flavors from anchovies, kalamata olives and capers – the trifecta for a successful puttanesca.
Stew spaghetti puttanesca
This one-pot spaghetti puttanesca is so delicious and what could be nicer than a meal in a pot for easy cleaning ?! Garlic, red pepper and oregano are also added to the sauce with the grape tomatoes and spaghetti for an easy and quick dinner. For more one-pot noodle recipes, try my One-Pot Spaghetti Meat Sauce and Instant Pot Baked Ziti.
I am very excited to share this dish with you because it is full of flavor, but I know some of you may be thinking – anchovies, really ?! Yes, you should definitely keep the anchovies in it. They don’t make the sauce taste fishy – just salty and more complex.
How to reduce sodium in puttanesca
- Anchovies: To keep the sodium from getting overdone, I used slightly less anchovies than most spaghetti puttanesca recipes call for, but still got all of the umami I needed.
- Olives: If you want to reduce the sodium a little further, swap the Kalamata olives for Castelvetrano olives.
- Capers: Be sure to choose the ones that are packed in brine rather than salt. When you receive the salty capers, rinse them first before using them.
How to heat spaghetti puttanesca
The microwave is the perfect way to reheat leftover spaghetti. Just add one tablespoon of unsalted chicken broth per serving and cover and heat for about 40 to 60 seconds.
What to serve with pasta puttanesca
Pasta puttanesca goes great with a salad like this chopped feta salad or baby greens with goat cheese, beets and candied pecans and your favorite bread. You can also serve the spaghetti with toasted broccoli with crushed garlic or asparagus with Dijon vinaigrette.
More spaghetti recipes you’ll love:
Stew spaghetti puttanesca
Preparation time: 5 min
Cooking time: 15th min
Total time: 20th min
One-pot spaghetti puttanesca is full of large, powerful flavors from anchovies, kalamata olives and capers – the trifecta for a successful puttanesca.
- 1 tablespoon Extra virgin olive oil
- 4th Garlic cloves, chopped
- 2 teaspoon unsalted tomato paste
- 3 Anchovy fillets, finely chopped
- 2 teaspoon freshly chopped oregano
- 1 1/2 tablespoon Capers, divided
- 2 Cup unsalted chicken broth
- 8th Ounces spaghetti
- 1/4 teaspoon crushed red pepper flakes, plus more to taste
- 1 pint Cocktail tomatoes, halved
- 1/4 Cup sliced kalamata olives
- 1/4 Cup chopped fresh parsley
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Heat the oil in a large pan (with high sides) over medium heat.
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Add the garlic and cook for 2 minutes while stirring. Stir in tomato Insert and let it cook for another minute.
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Add anchovies, oregano and 2 teaspoons of capers and cook for 1 minute while stirring.
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Add chicken broth and 1 cup of water; Stir the caramelized pieces from the bottom of the pan.
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Add spaghetti, tomatoes and peppers, raise the heat to medium high and bring to a boil; cook, stirring occasionally for 6 minutes.
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Add olives and the remaining 2 teaspoons of capers, cover the pan and reduce the heat to medium.
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Cook for 5 to 6 minutes, until the pasta is al dente and the tomatoes are soft.
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Remove from heat and stir in parsley.
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Serve with more crushed red pepper if desired.
Portion: 1-1/3 cup, Calories: 293kcal, Carbohydrates: 48G, Protein: 9G, Fat: 7thG, Saturated fatty acids: 0.5G, Cholesterol: 2.5mg, Sodium: 651mg, Fiber: 3.5G, Sugar: 3G
Blue Smart Points: 8th
Green Smart Points: 8th
Purple Smart Points: 8th
Keywords: a pot, a pot of pasta, puttanesca
Posted February 18, 2021 by Gina
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