One Pot Pasta Puttanesca

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pasta puttanesca in the pan all ready to serve garnished with basil

5 from 2 votes

This one pan pasta puttanesca is the ultimate effortless hands off dinner for two, ready in less than half an hour, ideal for after a busy day at work or otherwise. All the ingredients are from the store cupboard so you don't even need to go to the store.

Servings:

Author: Helen Best-Shaw

Prep Time4

Cook Time20

Total Time24

Ingredients

1 can tinned anchovies - 50g
120 g spaghetti
1 can chopped tomatoes - 400g
2 tbsp olives - sliced - optional
2 tbsp capers
½ tsp smoked paprika
½ tsp crushed chilli
½ tsp dried oregano
½ tsp dried thyme
½ tsp garlic granules

Instructions

Open the tinned anchovies and pour the entire contents (anchovies and oil) into 9-10 inch frying pan / skillet that has a lid.
Give the anchovies a nudge with a spatula to separate them. The anchovies will disintegrate when cooking so it is fine to leave them whole.
Then give the pan a swirl so the bottom is covered with the oil.
1 can tinned anchovies
Break the spaghetti in half and add. Pour over the tinned tomatoes.
Fill the empty tomato can about a third full with water, give it a swirl to rinse and add to the pan. Add the seasoning, capers and olives (if using).
Do not add salt.
120 g spaghetti, 1 can chopped tomatoes, 2 tbsp olives, 2 tbsp capers, ½ tsp smoked paprika, ½ tsp crushed chilli, ½ tsp dried oregano, ½ tsp dried thyme, ½ tsp garlic granules
Put the lid on, bring to a gentle simmer, then turn the heat right down so the liquid is barely bubbling and leave for 10 minutes.
Give the spaghetti a nudge to break the pieces apart and to stop it sticking.
You need to be quite gentle here as the pasta would have started to soften, but will be quite delicate and easily snapped.
There should still be some liquid in the pan, if it is starting to look dry add a little more water.
Put the lid back on and let it cook for another 10 minutes.
Check to see that the pasta is cooked. If it needs a bit longer, you can add an extra splash of water and put the lid back for a few minutes more. If the sauce is looking too wet then simmer with the lid off for another minute.
When you are happy that the pasta is soft enough, taste and season with pepper as needed. The sauce will still be quite loose, but it will rapidly thicken and coat the pasta as soon as it starts to cool.
I like to add and stir through a knob of butter at this stage for a really rich sauce.

Notes

Variations

Make this vegetarian by leaving out the anchovies and adding two generous glugs of good quality olive oil in their place.
Add more or less chili according to taste.
For a really rich tomato sauce add a generous dollop of tomato puree.
For extra veg, put a few handfuls of spinach on top of the pasta for the last 5 minutes of cooking, once it has steamed to wilting and reduced in volume, stir it through.
I do not think that this dish needs cheese, but feel free to serve with some finely grated Parmesan or other grana style Italian hard cheese.

Hints & Tips

A good pan makes all the difference. I use a non stick 9-10 inch pan with a well fitting lid, and find it just right for cooking for two. Ideally choose a pan that has a metal handle so it can go in the oven and under the grill / broiler, as well as into the dishwasher.

Use decent canned tomatoes. Cheap, metallic tasting ones can spoil a dish. If you find your tomatoes are a bit watery or acidic, add a pinch of sugar. Use passata if you prefer.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.