One-Pot Pasta Puttanesca

This One-Pot Pasta Puttanesca is a game changer! Everything cooks in one pot and is delicious and cooked exactly right. I already am a fan of sheet-pan cooking, but when I tried this pasta I became an evangelist. It’s absolutely brilliant. No more worrying about if your sauce and pasta are both ready at the same time.

Since we are all confined to our homes, I am spending even more time than usual looking at recipes. I saw this recipe on one of my favorite food blogs, the kitchn.com. Apparently it was developed by a Martha Stewart chef and it truly is magical. Even in these days of difficult-to-come-by groceries, I had all of the ingredients on hand. I did make a couple of changes to the original. The recipe called for 1 Tablespoon of salt which was too much especially when adding olives and capers. And for some reason, the original recipe said to only use 12 ounces of pasta when most boxed dry pasta come in 1 pound increments. Those were easy fixes to make.

This definitely is something that will make it into my regular rotation of dinners. It is just so easy, with minimal clean-up – ONE POT! And everything was cooked perfectly. I had baked bread earlier in the day so along with a glass of delicious red wine, my husband and I feasted. Really, you MUST try this.

For the recipe to work, you need a large shallowish pan like the Staub Heritage All-Day Pan or this Lodge enameled cast iron pan. I love my Staub pan and use it constantly. These pans are perfect for braising and go from the stove-top to the oven. If you are setting up your kitchen or looking to replace pots and pans, you can’t go wrong with either of these. (And I receive no remuneration for saying this.) You also need to use pasta made from wheat. The starch from the pasta will combine with the water to thicken and form a creamy sauce. This won’t happen with a vegetable-based pasta and the cooking time would be off.

Make this One-Pot Pasta Puttanesca for your next Meatless Monday.

How we’re managing isolation

My husband and I are in that vulnerable category of over 60 and with underlying health issues. So we are being very careful about social distancing. In addition to our normal home activities and chores, we have added some things. We are each taking advantage of free online lecture series, some of which are quite wonderful.

Not being able to use the gym in our building has meant getting creative with workouts. You can find us walking our long hallways (we live in a condo) and running stairs. Not much competition with our neighbors so far. And I have started a weights program and actually am developing arm definition! We do crossword puzzles together and I just started a wonderful 1,000-page biography of Winston Churchill by Andrew Roberts. That will clearly keep me busy for some time to come. Our beautiful, sweet cat is getting very, very spoiled having us constantly at her beck and call.

And I do needlepoint and my husband is a “maker.” None of this makes up for the loss of social interaction or the freedom of movement, but maybe I’ll come out of confinement a little smarter, healthier and having created something beautiful.

Recipe

Yield: 4 servings

Ingredients

1 pound of dry pasta like a linguine

About 12 ounces of grape or cherry tomatoes, cut in half

1/2 cup pitted and halved olives (I used a mixture of Kalamatos and green olives)

1/4 cup capers, drained

1/2 cup chopped fresh, flat-leaf parsley

2 Tablespoons EVOO

2 teaspoons kosher salt

1/4 teaspoon (or to taste) red pepper flakes

4.5 cups warm tap water

Optional

Grated Parmesan, Asiago or Pecorino Romano cheese

Directions

Put all of the ingredients into the pot and bring to a boil on high heat.

Boil rapidly for 10 minutes, swishing the pasta around to keep it from sticking and to distribute the ingredients. I find that using tongs is best for this.

Turn off the heat and mix thoroughly. Add some additional chopped parsley and the cheese, if using to serve.

Note:

My husband requested that I add a protein and I happened to have some shrimp in my freezer. I added about a dozen shrimp during the final three minutes. Personally, I would have been fine without it so this would make a perfect meatless Monday meal.

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