One Pot Pasta Puttanesca
Less mess, more flavor: one-pot pasta puttanesca is the ultimate easy meal!
Servings: 4
Ingredients
- 2 Tbsp olive oil
- 1/2 red onion, sliced in thin slivers
- 2 cloves garlic, minced
- 1 tsp hot pepper flakes
- 3 oil packed anchovies, (or use as many or as little as you like.)
- 8 oz pasta, I used gemelli
- 15 ounce can crushed tomatoes
- 1/2 cup dry white or red wine
- 1 cup assorted olives, halved or sliced
- 1-2 Tbsp capers
- salt and fresh pepper to taste
- 1 tsp sherry vinegar, or wine vinegar, if needed
- 1/2 cup Parmesan cheese, grated
- fresh parsley
Instructions
- In a large pot heat the olive oil and sauté the onion, garlic, pepper flakes, and anchovies, stirring almost constantly for a few minutes.
- Pour the crushed tomatoes into a quart measuring cup and add the wine. Then add water to measure 3 cups total. Add to the pot and bring the pot to a boil.
- Add the pasta and stir to combine. Once the pot comes back to a boil you may need to turn down the heat slightly to keep it boiling gently, not furiously.
- Cook the pasta for about 10-15 minutes, or until tender. Be sure to check it at 10 minutes.
- Add the olives and capers, salt and pepper to taste. At this point I add the vinegar if the sauce needs a pop of acidity.
- Stir in the cheese, and serve asap with more cheese on the side, garnished with parsley.
Nutrition
Calories: 447 kcal · Carbohydrates: 55 g · Protein: 15 g · Fat: 17 g · Saturated Fat: 4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 10 g · Cholesterol: 11 mg · Sodium: 1051 mg · Potassium: 579 mg · Fiber: 6 g · Sugar: 7 g · Vitamin A: 1243 IU · Vitamin C: 21 mg · Calcium: 242 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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