One pot, and just twenty minutes to dinner.
Your 4pm meeting ran long past 5pm. You barely made it to your hair appointment after work. You came home to half-finished laundry, homework woes, and a spouse who forgot to do this week’s grocery shopping. What do Italian women do when they don’t have time to braise, grill, saute, and stir? They make Puttanesca.
Puttanesca is a healthy pasta sauce that came of age in the 20th century. It’s typically made with ingredients that can be found in most kitchens, or at least at the corner grocery store. And these ingredients are some of the most flavorful you’ll find in any Italian sauce. Capers are a star of this show, packing a whopping amount of flavor in a tiny green package. Olives and tomatoes and garlic are similarly salty, savory, and tasty. And anchovies add a ton of flavor and complexity. Don’t shy away from those tiny fishes. When chopped finely, they melt into this rich, tangy sauce and create a gorgeous flavor.
We’ve made this sauce even easier for you. Simply toss the above ingredients into a pot, and add spaghetti and water! Sure, it’s not traditionally how we make pasta, but sometimes, you have to make an exception. Cook your spaghetti with its own sauce to create a one pot meal that will save your sanity and delight your senses.
One-Pot Spaghetti Puttanesca
- 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 garlic clove 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
- 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.
Have you made this recipe?
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