One-Pot Spaghetti Puttanesca
Ingredients
-
1
tablespoon
extra-virgin olive oil
-
4
cloves
garlic, minced
-
2
teaspoons
unsalted tomato paste
-
3
fillets
anchovy, finely chopped
-
2
teaspoons
fresh chopped oregano
-
1½
tablespoons
capers, divided
-
2
cups
unsalted chicken broth
-
8
ounces
spaghetti
-
¼
teaspoon
crushed red pepper flakes, plus more to taste
-
1
pint
grape tomatoes, halved
-
¼
cup
sliced Kalamata olives
-
¼
cup
chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook for 2 minutes, stirring frequently.
- Stir in tomato paste and continue to cook for 1 more minute.
- Add chopped anchovies, oregano, and 2 teaspoons of capers, cooking for 1 minute.
- Pour in chicken broth and 1 cup of water, scraping any caramelized bits from the bottom.
- Add spaghetti, halved tomatoes, and crushed red pepper, then bring to a boil while stirring occasionally for 6 minutes.
- Mix in olives and remaining capers, cover the pan, and reduce heat to medium.
- Cook until pasta is al dente and tomatoes have softened, about 5 to 6 minutes.
- Remove from heat and stir in chopped parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
293
Total fat
7g
Total carbohydrates
48g
Total protein
9g
Sodium
651mg
Cholesterol
2.5mg
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