One-Pot Spaghetti Puttanesca
A quick one-pot whole-wheat spaghetti puttanesca with tomatoes, olives, capers and anchovies finished with fresh parsley.
Servings: 4 servings
Ingredients
- 8 ounces whole-wheat spaghetti uncooked
- 9 ounces cherry tomatoes halved or quartered depending on size
- 1/8 cup olives pitted and sliced
- 2 tablespoons capers rinsed
- 3 anchovy fillets
- 1 clove garlic minced
- 2 tablespoons fresh parsley minced
- 2 1/4 cups water
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper freshly cracked
Instructions
- Place the whole-wheat spaghetti in a large saucepan and add the water so the pasta is fully submerged.
- Add the halved or quartered cherry tomatoes, sliced pitted olives, rinsed capers, anchovy fillets, minced garlic, and extra virgin olive oil to the pan.
- Season with salt and freshly cracked black pepper, then cover the pan.
- Cook over medium heat for 13–15 minutes, stirring occasionally, until the spaghetti is al dente and the liquid has reduced to a thickened sauce.
- Remove from heat and stir in the minced fresh parsley; serve immediately.
Equipment
- large saucepan with lid
- Wooden Spoon or Tongs
Notes
- Eat immediately to preserve al dente texture.
- Rinse capers to reduce excess saltiness.
- Adjust cooking time slightly for preferred pasta doneness.