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bowl of spaghetti topped with black olives and sprinkled with Parmesan cheese
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One Pot Pasta Puttanesca
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Main Course
Servings: 6
Calories: 369 kcal
Ingredients
  • 1 Tbsp olive oil
  • 2 tsp Anchovy paste
  • 4 cloves garlic minced
  • 28 oz San Marzano tomatoes broken up
  • ½ cup Kalamata olives pitted and halved
  • 3 tsp capers
  • 1 tsp red pepper flakes
  • 3 cups chicken broth
  • salt & pepper
Day of cooking:
  • 1 lb spaghetti
  • fresh basil
  • Parmesan cheese grated
Instructions
Assembly Instructions:

  1. Combine the olive oil, anchovy paste, garlic, tomatoes, Kalamata olives, capers, red pepper flakes, chicken broth, salt, and pepper in a large resealable bag. Squish to combine, remove excess air from the bag, and seal it.

  2. Freeze.

Cooking instructions:
  1. Thaw.
  2. When you’re ready to start cooking, pour the contents of the bag into a large skillet. Add the spaghetti noodles to the pan and cook over medium heat, bringing the mixture to a simmer.

  3. Continue to simmer the sauce for around 10 minutes, stirring frequently, until the pasta is cooked through.

  4. Sprinkle with chopped fresh basil and shredded parmesan cheese before serving.