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One-Pot Puttanesca

4.8

(4)

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Two bowls of pasta puttanesca on a white table
Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Marina Bevilacqua

In this hearty-yet-streamlined puttanesca from Ali Slagle’s cookbookI Dream of Dinner (So You Don’t Have To),the dried pasta cooks directly in a tomato-rich broth full of capers and olives for maximum flavor absorption with one fewer pot to clean. The crunchy anchovy panko topping is optional but highly recommended.

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What you’ll need

Ingredients

4 servings

6 garlic cloves, thinly sliced
4 oil-packed anchovy fillets, divided
⅓ cup plus 2 Tbsp. extra-virgin olive oil
½ cup Kalamata olives, coarsely chopped
6 Tbsp. double-concentrated tomato paste
3 Tbsp. drained capers
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
¼ tsp. crushed red pepper flakes, plus more for panko
8 oz. small pasta (such as ditalini, orzo, or mini shells; about 1½ cups)
5 oz. baby spinach (about 4½ cups)
½ cup panko

  1. Step 1

    库克大蒜、2凤尾鱼,⅓mediu杯油m Dutch oven or other heavy pot over medium heat, stirring and smashing anchovies with a wooden spoon, until garlic starts to brown around the edges, about 3 minutes. Add olives, tomato paste, capers, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. red pepper flakes and cook, stirring, until tomato paste turns a shade darker, about 3 minutes.

    Step 2

    Add 4 cups water to pot, increase temperature to high, and bring to a boil. Add pasta and spinach, tearing leaves into smaller pieces as you go. Stir to combine, then reduce heat to medium and simmer, stirring often to keep pasta from sticking, until cooked through, 10–12 minutes.

    Step 3

    Meanwhile, heat remaining 2 anchovies and 2 Tbsp. oil in a medium skillet over medium. Add panko and a pinch of red pepper flakes and salt and cook, stirring often and breaking anchovies apart, until golden brown, about 2 minutes.

    Step 4

    Divide pasta among bowls and top with panko mixture.

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Reviews (4)

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  • I have this cookbook and love it . This was one of the first recipes I made from the book so easy and delicious.

    • Anonymous

    • Palos Verdes , California

    • 9/2/2023

  • A very good meal, with a great approach. Not one-pot for me because I used fresh lacinto kale which I sliced and steamed in advance. Good move because I am not a fan of raw kale. I also upped all of the seasonings elements, garlic, anchovies, capers, olives, pepper flakes and used a lot of black pepper to finish. I had some concerns about the amount if liquid, so I had a kettle of boiling water to hand and did add a very small amount to finish up the kale penne, which was the smallest pasta in the pantry. All in all a great dinner option to follow hosting neighbours for happy hour.

    • Mugifer

    • Bellingham, WA

    • 7/23/2023

  • One of my absolute favorite dishes, first one-pot meal! I was skeptical about the amount of water but it all worked out perfectly. Mods: I added more capers and olives. Extra crushed red pepper and used one full tin of Cento anchovies (3 filets in the panko, the rest in the pasta) Added some fresh parsley, torn basil and cracked black pepper. Don’t skip the panko & anchovies!

    • A11ison

    • IL

    • 5/23/2023

Tags Dinner One-Pot Meals Dairy Free Easy Pasta Ditalini Orzo Olive Spinach Leafy Greens Vegetable Main Bon Appétit

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