One-Pot Pasta Puttanesca
Although the Italian classic pasta puttanesca traditionally includes anchovies along with the capers, olives and tomatoes, we omit them in this easy one-pot version for a vegetarian weeknight meal. If you prefer even more bright, briny flavor, you can increase the quantity of capers to 1/2 cup (3 oz./90 g).
Ingredients
- 2 Tbs. extra-virgin olive oil or avocado oil, plus more for drizzling
- 1/2 white onion, thinly sliced
- 4 garlic cloves
- 2 cups (12 oz./375 g) cherry tomatoes, halved if large
- 1 cup (4 1/2 oz./140 g) pitted green and/or black olives, some halved and some kept whole
- 1/3 cup (1 1/2 oz./45 g) capers, drained and rinsed
- Kosher salt and freshly ground pepper
- 1/2 lb. (500 g) dried linguine
- 2 cups (16 fl. oz./500 ml) water
- 1 cup (8 fl. oz./250 ml) dry white wine
- 1/4 cup (1/3 oz./10 g) loosly packed chopped fresh flat-leaf parsley, about 1/4 bunch
- A handful of fresh basil leaves from 1 bunch of basil
- 1/2 cup (2 oz./60 g) grated Parmesan cheese, plus more as desired
Directions
In a 10.5-inch (26.5-cm) sauté pan with straight high walls over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Using a rasp grater, finely grate the garlic into the pan. Cook the garlic, stirring, until fragrant, about 30 seconds, adding up to 2 Tbs. water if necessary to prevent the garlic from sticking to the bottom of the pan. Add the tomatoes, olives, capers and a pinch of salt and stir once to combine.
Add the linguine to the pan. Add the water, wine and another pinch of salt. Increase the heat to high and bring to a boil, then reduce the heat to medium-high, so the liquid is at a simmer. The linguine will soften during this time. Using tongs, nudge the pasta into the liquid as it softens. Continue to cook, stirring frequently, until the liquid has reduced to a sauce-like consistency and the pasta is al dente, 7 minutes. Stirring the pasta will release the starchiness from the noodles and help thicken the liquid.
Remove the pan from the heat. Gently stir in the parsley and basil leaves. Top with fresh Parmesan and a few cracks of black pepper.
Serve immediately. Serves 2 to 4.
Williams Sonoma Test Kitchen