One-Pot Spaghetti Puttanesca
This One-Pot Spaghetti Puttanesca is so delicious and what’s better than a meal made all in one pot for easy cleanup?! Garlic, red pepper, and oregano are also added to the sauce with the grape tomatoes and spaghetti for an easy and quick dinner. For more one-pot pasta recipes, try my One-Pot Spaghetti and Meat Sauce and Instant Pot Baked Ziti.
I’m very excited to share this dish with you because it’s bursting with flavor, but I know some of you may be thinking – anchovies, really?! Yes, you should definitely keep the anchovies in. They do not make the sauce taste fishy – just salty and more complex.
How to Reduce Sodium in Puttanesca
Anchovies: To keep the sodium from going way over the top, I used a little less anchovy than most spaghetti puttanesca recipes call for but still got all of the umami I needed. Olives: If you want to decrease the sodium a little more, switch out the Kalamata olives for Castelvetrano olives. Capers: Be certain to choose ones packed in brine rather than in salt. If you do get the salt-packed capers, rinse them first before using.
What to Serve with Pasta Puttanesca
Pasta puttanesca is excellent with a salad like this Chopped Feta Salad or Baby Greens with Goat Cheese, Beets, and Candied Pecans and your favorite bread. You could also serve the spaghetti with Roasted Broccoli with Smashed Garlic or Asparagus with Dijon Vinaigrette.
How to Make Puttanesca
More Spaghetti Recipes You’ll Love:
Spaghetti with Sauteed Chicken and Grape Tomatoes Spaghetti with Butternut Leek Parmesan Sauce Instant Pot Spaghetti and Turkey Meatballs Spaghetti Carbonara Spaghetti with Garlic Scape Pesto with Tomatoes
