Bucatini Puttanesca ~ a deliciously easy one-pot pasta dish with a simple, zesty sauce and loads of kalamata olives, capers and fresh cherry tomatoes.
Meatless Mondays don’t need to be boring! While I wholeheartedly enjoy any kind of pasta with tomato sauce, we don’t eat it on a regular basis … which is a shame because it’s just so darn good! If you’re like us, a simple 30-minute meal is a must sometimes, so why not incorporate that into a nice Meatless Monday one-pot pasta?
First of all, I don’t think this recipe could get any easier. Sauté garlic, anchovies, red pepper and oregano in a few tablespoons of olive oil, and then add vegetable or chicken broth and the pasta. The aroma of this mixture cooking in your kitchen will transport you to one of those tiny, real-deal Italian restaurants with the white tablecloths, bottles of red wine and cannoli for dessert. This cooks up in about 10 minutes and then add a tablespoon of tomato paste and fresh cherry tomatoes. Pull the pan off the heat and add olives, fresh basil and capers. Done, done and done!
Not sure anchovies are your thing? I would love to twist your arm and get to you try this dish because it will change the way you think about anchovies. You only use 2 anchovy fillets in this recipe, but they impart so much flavor, and I don’t mean the fishy kind. Be sure to buy the good quality (more expensive) anchovies packed in oil. I have another recipe to share with you next week that includes a few more anchovies so get ready 🙂
This recipe serves two very hungry folks, or two regular helpings with a little left over for the next day. Leftovers taste good enough to fight your husband for the last bite!
Bucatini pasta is a thick spaghetti noodle with a little hole through the center. If you can’t find it in your local store, regular spaghetti would work great here too.
Finally, I’m going to make one last pitch to try and convince you to make this recipe … this Bucatini Puttanesca has tons of flavor with just the right amount of heat. Or, as my husband said, it has more flavor than heat, and it wasn’t overpowered by the heat – it’s just perfect! He also said I should use a bigger pot next time (a/k/a make more please.) Maybe I will!
Don’t forget to PIN to your favorite pasta board!
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 2 anchovy fillets (oil packed)
- 1/2 teaspoon dried oregano
- 1 teaspoon crushed red pepper
- 1 (14.5 ounce) can vegetable or chicken broth, (low or no salt)
- 6 ounces bucatini or thick spaghetti
- 2 pints cherry or grape tomatoes, halved
- 1 tablespoon tomato paste
- 2 tablespoons fresh chopped basil leaves
- 2 tablespoons fresh chopped parsley
- 12 pitted kalamata olives, sliced
- 1 1/2 tablespoons capers, drained
- dash salt
- fresh ground black pepper to serve
- shaved Parmesan cheese for garnish
Heat a large, high-sided skillet (wide enough for the pasta to lay flat) over medium heat. Add the olive oil and once shimmering, add the garlic, anchovies, oregano and red pepper. Cook for 2 minutes, stirring constantly and breaking up the anchovies with the spatula.
Add the broth and the bucatini to the pan and cook for 10 minutes, stirring occasionally. Add the tomatoes and tomato paste. Cook for another 3-5 minutes or until the pasta is done.
Remove the skillet from the heat and add the basil, parsley, olives and capers. Check the seasoning and add salt and pepper as needed. Serve immediately with shaved Parmesan if desired.
Recipe adapted from March, 2016 Cooking Light Magazine
TIP: Did you know you can freeze leftover tomato paste? Scoop 1 tablespoon of tomato paste and place it on a small parchment lined baking sheet. Continue until all the paste is mounded on the pan. Flash freeze the paste by putting the pan in the freezer for a few hours or until each mound is frozen solid. Remove to an airtight container or freezer bag. Each time you need 1 tablespoon, you have a pre-measured easy fix!
Looking for a few more good, easy pasta recipes? You might like these too:
- Sicilian Pasta with Almonds and Anchovies ~ from The View from Great Island
- Bow Tie Pasta with Oven Roasted Tomatoes, Asparagus and Boursin ~ from Saving Room for Dessert
- Penne Rosa ~ from The Stay at Home Chef
- 6 Perfect Pasta Recipes ~ from Seasons & Suppers
Here’s a link to the pasta I used in this dish:
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And finally, did you watch the game last night? We rooted for the Falcon’s. Poor Atlanta, I wish they would have won! Do you have a favorite commercial? A few of them were pretty good. Anyway – hope you have a fantastic week and thanks so much for stopping by!