This luscious pasta dish has quickly become one of my favorite dishes and quick an easy meal stand by. It is made with pantry staple ingredients and is so quick and easy. It only takes about 20 minutes, one pot and is delicious and dependable.
This easy one pot pasta puttanesca is so simple and delicious you will want to make it all the time. Luscious noodles are paired with tangy tomatoes, aromatic garlic and capers. What are you waiting for? Its time to dig into a delicious plate of noodle perfection.
I have to confess that I had never heard of this mouthwatering pasta dish until I read Lemony Snicket’s A Series of Unfortunate Events. I had even traversed Italy and hadn’t encountered pasta puttanesca. Why had I not heard of this delicious food?
As I was reading aloud to my kids, the poor, unfortunate children were forced to cook a meal for their abductor, Count Olaf, who is a super bad guy. The children in the tale went to great lengths to cook an uber-fabulous pasta puttanesca meal, but sadly, in the end, Count Olaf was expecting something different. (Obviously, the kids were punished… you’ll have to read the books!)
My kids and I were intrigued. What was this fabled Pasta Puttanesca dish? We had to find out for ourselves.
After much digging, researching, sweating, cooking and most importantly eating, here is, positively, the best pasta puttanesca recipe ever! Endorsed by my kids, if you don’t believe me.
The basic ingredients you will need include spaghetti noodles, canned tomatoes, fresh garlic, parmesan cheese and a few herbs and spices.
Many puttanesca recipes call for anchovies. Well… the kids shut that down right away. Since they were cooking this the first time we made it, they got to choose - and we have made it the same way ever since. (Ok, include anchovies or a little anchovy paste if you like. If you choose to about ½ - 1 teaspoon should do. Add it into the olive oil and garlic in the beginning.)
I love basil and parsley but never seem to have them around. I have oregano, another green leafy thing which abundantly grows in my garden, so throw that baby in!
That given, if you have basil and or parsley, feel free to substitute!
I am the only one in my house that likes olives. On one hand that is really great because that means there are more olives for me! On the downside, I usually can’t get away with actually putting olives into any food. So serve the olives on the side, naturally.
This recipe serves 3 to 4 people with salad and veggies on the side. I recommend that you double it for a crowd of extra hungry people or if you want to have leftovers for another meal.
Serve this easy one pot Pasta Puttanesca with a large green salad and perhaps some steamed broccoli. Also try with my fast and easy no knead bread. It pairs well with a crisp white wine such as Sauvignon Blanc or Italian Falanghina or a rustic red Pinot Noir.
To make my sumptuous one pot pasta dish simply bring a quart of water to a boil then add the spaghetti noodles. Stir the noodles occasionally to make sure the noodles don’t clump together as they cook. Cook for about 10 minutes, or until the noodles are just al dente.
While the noodles are cooking prepare the other ingredients and the rest of your meal.
Mince the garlic. Open the cans of tomatoes and drain. Grate the parmesan cheese.
When the noodles are ready, drain the pasta in a colander and return the empty pot to the stove.
Add the olive oil, minced garlic and red pepper flakes to the pot and cook for 3 minutes.
Then add your drained spaghetti back into the pot along with the capers, diced tomatoes, parmesan cheese, oregano, salt and pepper.
Mix everything together and simmer for about 10 minutes over medium-low heat. Serve with additional parmesan cheese and olives. Enjoy!
- ½ lb Spaghetti
- 2 Tbs. Olive Oil
- 5 Cloves Garlic
- ½ teaspoon Red pepper flakes
- 2 Tbs. Capers
- 2 Cans diced tomatoes 14.5 oz each
- ⅓ cup Grated parmesan cheese + more for serving
- 1 tsp. Dried Oregano
- ½ tsp. Salt
- ¼ tsp. Black pepper
- 2 Tbs. Black olives for serving
- 2 Tbs. Green Olives for serving
- Bring a quart of water to a boil then add the spaghetti noodles. Stir the noodles occasionally to make sure the noodles don’t clump together as they cook. Cook for about 10 minutes, or until the noodles are just al dente.
- While the noodles are cooking, mince the garlic.
- Open the cans of tomatoes and drain.
- Grate the parmesan cheese.
- Drain the pasta in a colander and return the empty pot to the stove.
- Add the olive oil, minced garlic and red pepper flakes to the pot and cook for 3 minutes.
- Then add the drained spaghetti back into the pot along with the capers, diced tomatoes, parmesan cheese, oregano, salt and pepper.
- Mix everything together and simmer for about 10 minutes over medium-low heat.
- Serve with additional parmesan cheese and olives. Enjoy!
And, by the way you really should read the Series of Unfortunate Events, they are so great!!! (I recommend for grades 3-5.)
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