One-Pot Spaghetti Puttanesca
One-Pot Spaghetti Puttanesca is full of big, bold flavors from the anchovies, Kalamata olives, and capers – the trifecta for a winning puttanesca.
Foto: SkinnytasteIngredients
- 1 tablespoon extra-virgin olive oil
- 4 g arlic 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
Steps
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.
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