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One-Pot Spaghetti Puttanesca
4.84
from
30
votes
One-Pot Spaghetti Puttanesca is full of big, bold flavors from the anchovies, Kalamata olives, and capers – the trifecta for a winning puttanesca.
Prep Time:
5
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
20
minutes
mins
Yield:
4
servings
Course:
Dinner, Lunch
Cuisine:
Italian
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.
Video
Nutrition
Serving:
1
-1/3 cup
,
Calories:
293
kcal
,
Carbohydrates:
48
g
,
Protein:
9
g
,
Fat:
7
g
,
Saturated Fat:
0.5
g
,
Cholesterol:
2.5
mg
,
Sodium:
651
mg
,
Fiber:
3.5
g
,
Sugar:
3
g
- WW Points:
8