One Pot Pasta Puttanesca
This super fast and easy one-pot pasta puttanesca is filled with capers, olives and tomatoes for a satisfying weeknight dinner in less than 30 minutes.
Servings: 4 servings
Calories: 534kcal
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves , minced
- 3 tablespoons capers , drained
- ½-1 tsp crushed red pepper flakes , to taste
- 1 lb spaghetti or linguine , broken in half (gluten-free optional)
- 1 28- ounce can diced tomatoes and juices
- 2 cups low-sodium vegetable broth
- ½ teaspoon kosher salt , to taste
- ½ teaspoon pepper , to taste
- ¾ cup pitted black olives (I like Kalamata)
- Fresh basil or parsley leaves for garnish
- Grated vegan parmesan for garnish
Instructions
- In a large stockpot, heat the oil over medium-low heat. Add the garlic, capers, and red pepper flakes and cook for 1 minute, stirring constantly, until fragrant.
- Add the tomatoes and juices, broth, pasta, salt and pepper and stir well. Bring to a boil, reduce the heat to a simmer, cover the pot, and cook for 12 to 15 minutes, until al dente, stirring every 3-4 minutes and reducing the heat as necessary if pasta is sticking to the bottom of the pot.
- Turn off the heat and stir in the olives. Top with herbs and parmesan to serve.
Nutrition
Serving: 1.5cups | Calories: 534kcal | Carbohydrates: 96g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1616mg | Potassium: 656mg | Fiber: 7g | Sugar: 9g | Vitamin A: 666IU | Vitamin C: 19mg | Calcium: 107mg | Iron: 4mg