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One-Pot Spaghetti Puttanesca

4.86 from 34 votes

One-Pot Spaghetti Puttanesca is full of big, bold flavors from the anchovies, Kalamata olives, and capers – the trifecta for a winning puttanesca.

Prep Time: 5

Cook Time: 15

Total Time: 20

Yield: 4 servings

Course: Dinner, Lunch

Cuisine: Italian

Ingredients

1 tablespoon extra-virgin olive oil
4 garlic 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

Instructions

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.

Video

Nutrition

Serving: 1-1/3 cup, Calories: 293kcal, Carbohydrates: 48g, Protein: 9g, Fat: 7g, Saturated Fat: 0.5g, Cholesterol: 2.5mg, Sodium: 651mg, Fiber: 3.5g, Sugar: 3g

- WW Points: 8

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