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
Ingredients
- 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
Instructions
- 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.
So easy and so yumm!
Winner, Winner, Putanesca Dinner! My picky husband liked it so much he decided he’s having the leftovers for lunch tomorrow. It is really good. The finish on it almost tastes like it has butter or maybe even a little cream. Definitely going into the rotation. Even my picky kid tried it. Thank you, Gina!
Awesome!
Does this recipe freeze well? I’m really excited to try this!
I used whole wheat pasta – and based on my WW Personal Points – it was 7 pts (I topped it with 1/4 cup parmesan cheese!). Completely satisfying. My partner loved it too. Thank you so much, Gina! You’re changing lives and keepings it tasty.
My favorite recipe. So easy, and always a hit.
Love this recipe! It is now a staple in our household. Easy and delicious, can’t get much better than that.
I followed the recipe carefully, with the exception of doubling everything and leaving off the anchovies. Everybody at my house loved it and went back for seconds. I will make this again.
Glad everyone enjoyed it!
Gina…or anyone have you made this using chickpea pasta, like Bana? Opinion?
This was so good and so easy! I left out the anchovies. And instead of oregano, I used fresh basil. Also added a squeeze of lemon juice at the end. Will definitely cook this over and over again!
I made this dish last night. It is excellent and very easy.
With the exception of adding a few more cherry tomatoes… Just because I had a few left over from something else in addition to the pint purchased for this dish…I followed the recipe exactly. Don’t be afraid of the anchovies! I am not a big “fish person“ so I was a smidgen nervous about it tasting “fishy. It absolutely DOES NOT!
Leftovers warmed up nicely for lunch today.
Oh, I also used whole wheat spaghetti. Gina does not specifically call for it in the recipe. But it worked out really well.
Highly recommend it!