One-pot pasta puttanesca

VEGAN: skip the parmesan cheese / SERVES: 4 / COST PER SERVING: $4

DIRECTIONS

Takes about 30 minutes.

In one pot (that’s right, one fucking pot) sauté the garlic in olive oil until it starts to turn golden brown.

Stir in tomatoes, capers, olives, and red pepper flake and cook for a few minutes until the tomatoes start to break down (jabbing them with a wooden utensil helps).

Add fettuccine and broth. Bring to a gentle simmer (no need to cover) and stir frequently until pasta is al dente, about 10-12 minutes.

Toss in the fresh herbs at the very end so they release their flavor in the heat without losing their color. Top with parmesan cheese.

INGREDIENTS

4 cloves garlic, sliced

3 tbl olive oil (or butter)

2-3 c tomatoes

2 tbl capers

1/2 c black or kalamata olives, pitted

1/2 tsp red pepper flake

4 c vegetable broth (or water)

1 lb dry fettuccine

fresh parsley, roughly chopped

parmesan cheese

salt and pepper

Sure, pasta cooked in the same pot as the sauce is overly starchy but if you cared about that I don't think you'd still be reading this. Go ahead and make this with any veggies you like—onions are a great place to start (I was fresh out). You can chop the ingredients more finely if you're fancy but this way is faster and I prefer it chunky.

P.S. If you use canned tomatoes, be sure to get whole peeled because the tomatoes will be much higher quality than chopped or crushed. Just break them up with a wooden spoon as they cook.

Sauté the garlic

In one pot (that’s right, one fucking pot) sauté the garlic in olive oil until it starts to turn golden brown.

Add the veggies

Stir in tomatoes, capers, olives, and red pepper flake and cook for a few minutes until the tomatoes start to break down (jabbing them with a wooden utensil helps).

Add the pasta and broth

264_One-pot+pasta+puttanesca+-+add+pasta.jpg

Add fettuccine and broth. This time I added a lot of tomatoes and should have used less water. Keep in mind, you can always add more liquid at the end if things look dry but are still al dente.

Simmer uncovered

Bring to a gentle simmer (no need to cover) and stir frequently until pasta is al dente, about 10-12 minutes.

Toss with fresh tomatoes and herbs

Toss in the fresh herbs at the very end so they release their flavor in the heat without losing their color. Top with parmesan cheese. This time I also added some halved grape tomatoes.