Pasta Alla Puttanesca Una Pentola-One Pot!

puttanescabest copy.jpg Una Pentola One Pot! 

The featured photo with Brio displayed on the plate of the cascading Puttanesca is not my own, but it is my namesake so I simply had to share 🙂

The history of pasta Puttanesca carries many colorful Italian folk tales. This slightly salty, piquant pasta sauce is full of flavors that will certainly pique your culinary senses. Don’t allow the use of anchovies to scare you away—this sauce tastes nothing like fish. Their use simply enhances the delicious tangy flavors. Puttanesca takes less than 5 minutes to put together, but tastes as if it has been simmering for hours. Here’s my Una Pentola version…Bellissima!

capers-311.jpg
Cured Capers

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 4 large garlic cloves, finely chopped
  • 1 15-ounce can chopped tomatoes; San Marzano by choice
  • 1/2 cup Kalamata olives, halved, pitted
  • 4 anchovy fillets, chopped
  • 1 1/2 tablespoons drained capers
  • 1 teaspoon dried oregano or 2 tablespoons fresh; chopped
  • 1 teaspoon dried basil or 2 tablespoons fresh; chiffonade or sliced thin
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 pound spaghetti, linguini or angel hair
  • 3 1/2 cups chicken broth
  • 1 1/2 cups water
  • 2 tablespoons chopped fresh Italian parsley
  • 1 teaspoon fresh lemon peel; grated
  • Grated Parmesan cheese

kalynskitchenPreparation

  • Heat oil in large pot or skillet over medium heat.
  • Add garlic and red pepper flakes; sauté until fragrant, about 1 minute.
  • Add tomatoes, olives, anchovies, capers, oregano and basil. Simmer sauce over medium-low heat until it starts to thicken breaking up a few tomatoes with spoon, about 5 minutes–this allows flavors of the ingredients to mingle
  • Add chicken broth, water and 1 teaspoon of salt to the mixture. Bring to a full boil and add uncooked pasta.
  • Turn heat to low and simmer according to package directions, stirring occasionally.
  • Simmer a few more minutes and add a little more broth or water if you prefer your pasta less al dente. As the liquid reduces in the skillet, a sauce will form.
  • Add lemon peel and toss gently
  • Transfer to a medium size pasta bowl or divide among 2-4 dishes.
  • Top with grated or shaved parmesan, additional chopped basil or parsley and a few grinds of fresh pepper.

brio.jpgPhoto source Brio Tuscan Grill

Print Friendly, PDF & Email

9 Comments Add yours

  1. Looks so yummy and really different!

    1. Thanks, Lynn! Olives are one of my comfort foods! So I find many places for them in cooking. Lots of childhood memories attached to them, crusty bread, aged cheeses and salami as well 🙂

      1. I love those foods, what memories!

  2. Osyth says:

    Heavenly …. just heavenly! x

    1. Thanks, Osyth! There are too many pasta dishes to count & I’m still counting! 🙂 ♥

  3. One pot ! You have my attention ! One pot of deliciousness 🙂

    1. Thanks, Lynne! It’s actually fairly simple to turn most of these pasta dishes into One Pots. I’ve gotten spoiled! When I have to boil water separately I start to think twice! lol!

  4. I should really stop reading anything food related while I have just finished eating! I am now hungry all over again, looks amazing 🙂

  5. Wonderful flavors in this dish. For some reason I’ve never “taken” to the flavor of Kalamata olives, but I bet this would still be good with just the capers and anchovies for the “umami” of it. 🙂

Leave a Reply