One-Pot Pasta Puttanesca
This certainly isn't your Italian grandmother's pasta puttanesca, but it is one of the easiest versions you'll find.
Serves4
Prep10 minutes
Cook8 minutes to 10 minutes
This certainly isn’t your Italian grandmother’s pasta puttanesca, but it is one of the easiest versions you’ll find. The one-pot pasta method works beautifully here: As the pasta cooks, the juicy tomatoes break down and mingle with the briny olives and capers to create a salty, starchy sauce that clings to the noodles. You can use any long pasta shape you like as long as it cooks to al dente in nine to 10 minutes (I always opt for linguine).
We skipped the traditional anchovies to keep our version vegetarian, but feel free to sauté a few fillets in a splash of olive oil before adding the remaining ingredients. Add some garlic too, while you’re at it — you won’t be disappointed.
More one-pot pasta recipes you’ll love: These Magical One-Pot Pasta Recipes Only Need 5 Ingredients and a Glance
One-Pot Pasta Puttanesca
This certainly isn't your Italian grandmother's pasta puttanesca, but it is one of the easiest versions you'll find.
Prep time 10 minutes
Cook time 8 minutes to 10 minutes
Serves 4
Nutritional Info
Ingredients
- 12 ounces
cherry tomatoes
- 1/2 cup
pitted Castelvetrano olives
- 1/2 cup
fresh parsley leaves, plus more for garnish
- 4 1/2 cups
water
- 12 ounces
dried linguine pasta
- 1/4 cup
capers
- 2 tablespoons
olive oil
- 1 teaspoon
kosher salt
- 1/2 teaspoon
freshly ground black pepper
Instructions
Halve 12 ounces cherry tomatoes and 1/2 cup pitted Castelvetrano olives, and place both in a large, straight-sided skillet. Coarsely chop 1/2 cup fresh parsley leaves and add to the skillet. Add 4 1/2 cups water, 12 ounces linguine, 1/4 cup capers, 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
Bring to a boil over high heat (this will take about 5 minutes). Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes.
Remove from the heat. Top with more fresh parsley. Taste and season with more salt as needed.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.