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One-Pot Pasta Puttanesca

A fifteen minute meal with one dish to wash!

I know this is not the first time I’ve told you how great one-pot pasta is, but I’ll keep on doing it because it is great, truly. If you’re unfamiliar, it’s a process where you dump all of your ingredients – uncooked pasta included – into a pot, and let everything cook together at the same time. That means the pasta cooks right in its own sauce for extra flavor, and that you usually have an entire meal done in just about fifteen minutes with only one dish to wash. In this Pasta Puttanesca version, you get to look forward to bright, fresh tomatoes, chewy linguine, and the briny bite of olives and capers… but you don’t have to look forward to it long, because it’s so quick to come together!

Pasta Puttanesca is all about that combination of briny olives and capers with the acidic sweetness of tomatoes and this super quick version is no different. The beauty of it is, you only need a handful of ingredients to get that fantastic flavor. You’re looking at linguine, cherry tomatoes, green olives, capers, garlic, red chili flake, parsley, and a touch of olive oil and all you have to do is combine it all in a pot or high-sided skillet, cover it with four and a half cups of water and let it bubble. That’s it!

You’ll want to turn it over with tongs here and there to keep it from sticking, but in no longer than ten minutes your pasta will be tender and the juice that’s released from the tomatoes, capers, and olives will have mingled into a beautiful sauce that’s coated every strand of linguine.

This is SO easy and you don’t have to compromise the fresh and vibrant flavor that makes puttanesca so great. It’s great as a pinch-hitter type of dinner since you can keep olives, capers, and linguine on hand in your pantry. Pick up a pint of cherry tomatoes and you can make it in a moment’s notice.

Serves 4

5m prep time

10m cook time

Rated 4.8 out of 5
Rated by 4 reviewers

Allergens: Gluten

Diet: Vegan

  • 12 oz cherry tomatoes, halved
  • 1/2 cup pitted Castelvetrano olives
  • 1/2 cup fresh parsley leaves, chopped, plus more for serving
  • 2 cloves garlic, thinly sliced
  • 1/4 teaspoon red chili flake
  • 4 1/2 cups water
  • 12 oz dry linguine pasta
  • 1/4 cup capers
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  1. Place tomatoes, olives, parsley, garlic, chili flake, 4 1/2 cups water, linguine, capers, olive oil, salt, and pepper in a large, high-sided skillet.
  2. Bring to a boil over high heat, and let cook, turning pasta with tongs to prevent it from sticking, until al dente and most liquid has evaporated, about 8-10 minutes.
  3. Remove from heat, adjust seasoning as needed, and serve with more fresh parsley, if desired. Enjoy!

Recipe adapted from Happy Skin Kitchen.

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