Description
This One Pan Pasta Puttanesca is bold, briny, full of flavor, and comes together in a single pan. No boiling pasta separately, no draining, and barely any cleanup. Just a simple, satisfying meal that’s perfect for busy weeknights, or when you’re craving something rich and comforting using pantry staples.
Ingredients
Units
Scale
- 12–ounces dried spaghetti
- 4 cups chicken stock
- 2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/2 cup Castelvetrano olives, halved
- 2 tablespoons capers, rinsed and drained
- 3/4 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, plus more for garnish
- Salt and black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
Instructions
- Heat olive oil in a deep sauté pan over medium heat.
- Add sliced garlic and crushed red pepper. Cook for about a minute, until fragrant.
- Add the dry pasta to the pan.
- Top with olives, capers, cherry tomatoes, parsley, salt, pepper, and chicken stock.
- Bring to a boil and stir often to prevent sticking.
- Simmer until the pasta is al dente and most of the liquid has reduced, about 8-10 minutes.
- Turn off heat and stir in the Parmesan, until creamy and melted.
- Garnish with extra parsley, cheese, and cracked black pepper before serving.
- ENJOY!
Notes
- For a more briny flavor, do not rinse the capers.
- Stir frequently during the initial boil to prevent clumping.
- Liquid level: If the sauce looks dry before the pasta is al dente, splash in ¼ cup extra stock or hot water.
- Heat control: Medium heat keeps the garlic from burning and stock from evaporating too fast.
- Cheese off heat: Add Parmesan after turning off the burner to avoid stringiness or scorching.
- Finish with freshness: A last sprinkle of parsley and cracked black pepper brightens the whole dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American, Italian