One Pot Pasta alla Puttanesca
This quick, easy, and vegan take on the classic Neapolitan dish is perfect for busy weeknights when you want a delicious dinner that comes together quickly in one pot. When things get busy and you come home and need to make a quick and simple dinner with minimal cleanup (only one pot is used!), this dish is a great option.
Prep Time: 15 minutes
Cook times: 20-25 minutes
Servings: 3
Ingredients:
1/2 lb or approx. 250 g spaghetti or linguine
4 Roma tomatoes or 1 container cherry tomatoes
6 cloves garlic
2 small shallots
A drizzle of olive oil
1/2 cup olives
3 rounded tsp capers
1/4 cup olive brine
Small bunch of Italian, flat-leaf parsley
1 tsp red pepper flakes (or adjust to suit your spice preference)
1 tsp dried oregano
Salt to taste (I use about 1 tsp kosher salt)
3 cups water
Instructions:
Drizzle olive oil into a pan, set heat to medium, and add sliced shallots, red pepper flakes, and finely minced parsley stems.*
Once shallots are softened, add sliced garlic, and sauté until garlic becomes fragrant about 1 minute.
Add cut-up tomatoes, and sauté for a few minutes to allow the tomatoes to begin to break down a bit.
Add pasta to the pan, along with roughly chopped olives, capers, olive brine, and water.
Season with salt and oregano.
Allow the cooking liquid to come to a boil, then lower heat to medium-low and let it simmer for about 15-20 minutes until pasta is al dente and the liquid has reduced into a beautiful sauce.
Stir in the chopped parsley leaves.
Enjoy!
Additional Notes:
*I do not like to waste ingredients so I use parsley stems finely minced at the beginning of the cooking process along with the other aromatics, however, if you prefer you can discard the thicker stems and just use the leaves and thin, tender stems at the end of cooking.
