One-Pot Spaghetti Puttanesca is full of big, bold flavors from the anchovies, Kalamata olives, and capers – the trifecta for a winning puttanesca.
One-Pot Spaghetti Puttanesca
This One-Pot Spaghetti Puttanesca is so delicious and what’s better than a meal made all in one pot for easy cleanup?! 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 pasta recipes, try my One-Pot Spaghetti and Meat Sauce and Instant Pot Baked Ziti.
I’m very excited to share this dish with you because it’s bursting with flavor, but I know some of you may be thinking – anchovies, really?! Yes, you should definitely keep the anchovies in. They do not make the sauce taste fishy – just salty and more complex.
How to Reduce Sodium in Puttanesca
- Anchovies: To keep the sodium from going way over the top, I used a little less anchovy than most spaghetti puttanesca recipes call for but still got all of the umami I needed.
- Olives: If you want to decrease the sodium a little more, switch out the Kalamata olives for Castelvetrano olives.
- Capers: Be certain to choose ones packed in brine rather than in salt. If you do get the salt-packed capers, rinse them first before using.
What to Serve with Pasta Puttanesca
Pasta puttanesca is excellent with a salad like this Chopped Feta Salad or Baby Greens with Goat Cheese, Beets, and Candied Pecans and your favorite bread. You could also serve the spaghetti with Roasted Broccoli with Smashed Garlic or Asparagus with Dijon Vinaigrette.
How to Make Puttanesca
More Spaghetti Recipes You’ll Love:
- Spaghetti with Sauteed Chicken and Grape Tomatoes
- Spaghetti with Butternut Leek Parmesan Sauce
- Instant Pot Spaghetti and Turkey Meatballs
- Spaghetti Carbonara
- Spaghetti with Garlic Scape Pesto with Tomatoes
One-Pot Spaghetti Puttanesca
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, minced
- 2 teaspoons unsalted tomato paste
- 3 anchovy fillets, finely chopped
- 2 teaspoons fresh chopped oregano
- 1 1/2 tablespoon capers, divided
- 2 cup unsalted chicken broth
- 8 ounces spaghetti
- 1/4 teaspoon crushed red pepper flakes, plus more to taste
- 1 pint grape tomatoes, halved
- 1/4 cup sliced Kalamata olives
- 1/4 cup chopped fresh parsley
- Heat oil in a large skillet (with high sides) over medium heat.
- Add garlic and cook, stirring, for 2 minutes. Stir in tomato paste and continue to cook for 1 more minute.
- Add anchovies, oregano, and 2 teaspoons capers and cook, stirring for 1 minute.
- Add chicken broth and 1 cup water; stir scraping any caramelized bits from the bottom of the pan.
- Add spaghetti, tomatoes and red pepper, increase heat to medium-high and bring to a boil; cook, stirring occasionally for 6 minutes.
- Add olives and remaining 2 teaspoons capers, cover pan and reduce heat to medium.
- Cook until pasta is al dente and tomatoes have softened, about 5 to 6 minutes.
- Remove from heat and stir in parsley.
- Serve with more crushed red pepper if desired.