One-Pot Spaghetti Puttanesca has lots of huge, vibrant tastes from the anchovies, Kalamata olives, and capers – the trifecta for a winning puttanesca.

One-Pot Spaghetti Puttanesca
One-Pot Spaghetti Puttanesca

This One-Pot Spaghetti Puttanesca is so scrumptious and what’s much better than a meal made all in one pot for simple clean-up?! Garlic, red pepper, and oregano are likewise contributed to the sauce with the grape tomatoes and spaghetti for a simple and fast supper. For more one-pot pasta dishes, attempt my One-Pot Spaghetti and Meat Sauce and Immediate Pot Baked Ziti.

pasta tomatoes and water in a skillet before cooking

I’m extremely thrilled to share this meal with you since it’s rupturing with taste, however I understand a few of you might be believing – anchovies, actually?! Yes, you must certainly keep the anchovies in. They do not make the sauce taste fishy – simply salted and more intricate.

How to Lower Salt in Puttanesca

  • Anchovies: To keep the salt from going method over the top, I utilized a little less anchovy than many spaghetti puttanesca dishes require however still got all of the umami I required.
  • Olives: If you wish to reduce the salt a bit more, change out the Kalamata olives for Castelvetrano olives.
  • Capers: Be particular to select ones crammed in salt water instead of in salt. If you do get the salt-packed capers, wash them initially prior to utilizing.

How to Reheat Spaghetti Puttanesca

The microwave is the ideal method to reheat remaining spaghetti. Simply include a tablespoon of saltless chicken broth per serving and cover and heat for about 40 to one minute.

What to Serve with Pasta Puttanesca

Pasta puttanesca is outstanding with a salad like this Chopped Feta Salad or Infant Greens with Goat Cheese, Beets, and Candied Pecans and your preferred bread. You might likewise serve the spaghetti with Roasted Broccoli with Smashed Garlic or Asparagus with Dijon Vinaigrette.

One Pot PuttanescaSpaghetti Puttanesca

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One-Pot Spaghetti Puttanesca

293 Cals 9 Protein 48 Carbohydrates 7 Fats

Preparation Time: 5 minutes

Prepare Time: 15 minutes

Overall Time: 20 minutes

One-Pot Spaghetti Puttanesca has lots of huge, vibrant tastes from the anchovies, Kalamata olives, and capers – the trifecta for a winning puttanesca.

  • 1 tablespoon extra-virgin olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons saltless tomato paste
  • 3 anchovy fillets, carefully sliced
  • 2 teaspoons fresh sliced oregano
  • 1 1/2 tablespoon capers, divided
  • 2 cup saltless chicken broth
  • 8 ounces spaghetti
  • 1/4 teaspoon crushed red pepper flakes, plus more to taste
  • 1 pint grape tomatoes, cut in half
  • 1/4 cup sliced Kalamata olives
  • 1/4 cup sliced fresh parsley
  • Heat oil in a big frying pan (with high sides) over medium heat.

  • Include garlic and prepare, stirring, for 2 minutes. Stir in tomato paste and continue to cook for 1 more minute.

  • Include anchovies, oregano, and 2 teaspoons capers and cook, stirring for 1 minute.

  • Include chicken broth and 1 cup water; stir scraping any caramelized bits from the bottom of the pan.

  • Include spaghetti, tomatoes and red pepper, boost heat to medium-high and give a boil; cook, stirring periodically for 6 minutes.

  • Include tomatoes, olives and staying 2 teaspoons capers, cover pan and minimize heat to medium.

  • Prepare up until pasta is al dente and tomatoes have actually softened, about 5 to 6 minutes.

  • Get rid of from heat and stir in parsley.

  • Serve with more crushed red pepper if wanted.

Serving: 11/3 cup, Calories: 293kcal, Carbohydrates: 48g, Protein: 9g, Fat: 7g, Hydrogenated Fat: 0.5g, Cholesterol: 2.5mg, Salt: 651mg, Fiber: 3.5g, Sugar: 3g

Blue Smart Points: 8

Green Smart Points: 8

Purple Smart Points: 8

Keywords: one pot, one pot pasta, puttanesca