One-pot pasta puttanesca
VEGAN: skip the parmesan cheese / SERVES: 4 / COST PER SERVING: $4
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
salt and pepper
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.
I make this when we’re having people over. You have to get the water-pasta ratio right, but besides that, you can’t mess this up. If you're afraid of strong flavors like capers and olives, know that the flavor gets diluted a fair amount when cooked with water.
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.