One-Pot Pasta Puttanesca

updated Oct 2, 2020
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

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Credit: Joe Lingeman

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.

Credit: Joe Lingeman

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

  1. 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.

  2. 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.

  3. 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.