One-Pot Spaghetti Puttanesca
"One-Pot Spaghetti Puttanesca is brimming with robust and vibrant flavors thanks to the combination of anchovies, Kalamata olives, and capers – the perfect trio for a delightful puttanesca."
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh chopped oregano
- 1 1/2 tablespoon capers
- 2 cup unsalted chicken broth
- 8 ounces spaghetti
- 1/4 teaspoon crushed red pepper flakes
- 1 pint grape tomatoes
- 1/4 cup sliced Kalamata olives
- 1/4 cup chopped fresh parsley
- 4 garlic cloves
- 3 anchovy fillets
- 2 teaspoons unsalted tomato paste
Instructions
- 1
In a spacious skillet with tall edges, warm the oil over a medium flame.
- 2
Introduce the minced garlic and sauté, stirring frequently, for 2 minutes. Next, mix in the tomato paste and allow it to cook for an additional minute.
- 3
Incorporate the anchovies, oregano, and 2 teaspoons of capers, stirring for 1 minute to meld the flavors.
- 4
Pour in the chicken broth along with 1 cup of water; make sure to scrape up any browned bits clinging to the bottom of the skillet.
- 5
Add the spaghetti, diced tomatoes, and red pepper flakes, then raise the heat to medium-high to bring the mixture to a boil; cook while stirring occasionally for 6 minutes.
- 6
Mix in the olives and the remaining 2 teaspoons of capers, then cover the skillet and lower the heat to medium.
- 7
Continue cooking until the pasta reaches al dente and the tomatoes have softened, which should take about 5 to 6 minutes.
- 8
Take the skillet off the heat and fold in the chopped parsley.
- 9
Serve with additional crushed red pepper on the side if you like a bit more heat.