This post originally appeared on my other site: The Pasta Twins.
Why you’ll love this pasta puttanesca
Puttanesca sauce is a favorite in our house. It’s a quick and easy dinner that’s full of flavor, and it’s made with ingredients we usually have on hand – either in the pantry or the fridge.this is reason number two.
Throwing everything all in one pot makes it super simple for any night of the week, and I think we can all get behind that.
I used spaghetti for this recipe, but you can easily replace the pasta with another, but I’d recommend staying away from super small or quick cooking pastas such as angel hair or orzo.
More pasta recipes you’ll love: tomato artichoke pasta / Italian sausage and peppers pasta / roasted tomato pasta sauce / rigatoni with pork ragu
How to make one pot pasta puttanesca
Measure your ingredients. Chop the onion and garlic, and measure out the remaining ingredients. Place them all into a large stockpot or Dutch oven.
Simmer the pasta. Heat the pot over medium-high heat and bring everything to a slow boil. Allow the pasta to cook until the sauce has thickened and it doesn’t look watery. Make sure to stir occasionally to prevent burning and ensure that the pasta cooks evenly.
Garnish and serve. When the pasta has absorbed a majority of the liquid and has cooked to al dente, remove from heat and allow the pasta to sit for a few minutes before serving.
Top with fresh parsley (if desired) and serve with grated dairy free cheese of your choice.
Frequently asked questions
It roughly translates to “lady of the night”. I’ve read various stories from different sources, and most imply that it was something quick for said ladies to cook when they were working.
It is not considered vegan because of the anchovies, but you could potentially skip that ingredient if you would like. I’d recommend adding another form of umami to the mix, such as a splash of soy sauce or an extra pinch of salt.
Capers and olives are both prominent in the Mediterranean and are typically brined or pickled before use, but the olive is larger and grows on a tree while capers grow on smaller bushes. Olives also have stone pits and capers do not.
More dairy free pasta recipes: caramelized shallot pasta / easy jambalaya pasta / dairy free pasta carbonara / easy pasta with broccoli
One Pot Pasta Puttanesca
Ingredients
- 16- ounce package of spaghetti
- 4 cups water
- 1 28- ounce can crushed tomatoes
- 1 8- ounce can tomato sauce
- 4 – 5 garlic cloves, thinly sliced
- 1/2 medium sweet onion, diced
- 1 pint grape or cherry tomatoes, halved
- 4 – 6 ounces kalamata olives
- 2 tablespoons capers
- 1 teaspoon anchovy paste
- 1 1/2 tablespoons dried basil, or a few sprigs of fresh basil
- 1 tablespoon dried parsley
- 1 teaspoon coarse salt
- Black pepper, to taste
Instructions
- Combine ingredients in a Dutch oven or large stockpot.
- Bring the pot to a slow boil over medium high heat and allow the pasta to cook to al dente. Stir occasionally help the pasta cook evenly and prevent the bottom from sticking.
- When pasta is tender, remove from heat and allow the pot to rest for a few minutes to absorb any remaining liquids.
- If desired, garnish with fresh parsley and grated dairy free cheese or nutritional yeast before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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