One Pot Spaghetti Puttanesca

The ultimate comfort food, One Pot Spaghetti Puttanesca is a quick and easy weeknight dinner that bursts with flavor. Fresh tomatoes, olives, and anchovies come together in one pot for a satisfying meal that’s ready in minutes. Make it tonight for a delicious taste of Italy!

Print Recipe Pin Recipe

Cook Time 15

Total Time 15

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

8 ounces whole-wheat spaghetti uncooked
9 ounces cherry tomatoes halved or quartered, depending on the size
1/8 cup olives pitted and sliced
2 tablespoons capers rinsed in water
3 anchovy fillets
1 clove garlic minced
2 tablespoons parsley fresh, minced
2 1/4 cups water
4 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon pepper freshly-cracked

Equipment

Chef's Knife
Frying Pan

Method

Put all the ingredients together in one large saucepan. Make sure that the spaghetti are under the water. Cover.
On medium fire, cook for 13 minutes or until al dente and the sauce has thickened and almost completely reduced. Note: The spaghetti has to be eaten immediately if you want it to remain al dente and good. If it is left to cool down, the spaghetti will cook more with the heat, leaving it soggy.

Notes

Here are some helpful tips:

Storage: Store leftovers in an airtight container in the fridge for up to three days.
Freezing: You can freeze this dish for up to a month. Just be mindful that the texture of the pasta may change slightly once thawed.
Pairing: Serve with a fresh salad or garlic bread for a complete meal. A sprinkle of cheese can also enhance the flavor profile.
Variations: Feel free to add vegetables like spinach or zucchini for added nutrition.
Spice it Up: If you like a kick, sprinkle in some red pepper flakes during cooking.
Diet-Friendly: This dish can easily be made gluten-free by using gluten-free pasta.