Spaghetti alla puttanesca

This is a one pot meal! Yes, one pot to clean. No boiling separately! You put everything into this pot nice and organized, really making sure to get everything in the pot. The pasta is cooked in the broth giving it so much more flavor than just plain boiled pasta. Such a quick easy weeknight meal and it was tasty. I mean, I can’t be Mangia Athena without ode to my italian roots. 

Ingredients

1/2 onion diced

2 garlic cloves minced

12oz spaghetti 

1 can petite diced tomatoes

4oz sliced black olives

12oz artichoke hearts chopped

3/4 cup cannelleni beans (drained and rinsed)

2tbs capers

3 cups low sodium vegetable broth

Italian seasoning

Red pepper flakes

Salt

Pepper

@followyourheart Parmesan cheese shreds

Preparations

1. Heat oil in pot. Sauté onions and garlic till translucent. 

2. Place uncooked pasta on top of the onion (you may need to break the pasta in half). Put all ingredients except broth on top of sauteed onions, fitting everything in the pot.  

3. Pour vegetable broth on top of ingredients. Cover and bring to a boil. Lower to a simmer and cook 8-10 minutes stirring occasionally. 

4. Top with parmesan cheese. 

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