Today I tried a recipe from the Williams Sonoma Test Kitchens, One-Pot Pasta Puttanesca. I received a Williams Sonoma California, Flavors of Italy, Fall Recipe Issue 2022 in August 2022 and found this recipe in the issue. Since last August, I’ve held on to the magazine; today was the day to try the recipe.
Pasta Puttanesca is a delicious Mediterranean dish made from simple yet flavorful ingredients. It has become increasingly popular over the years due to its ability to be prepared quickly and easily with minimal effort.
The primary ingredients of Pasta Puttanesca include tomatoes, garlic, capers, and olives—all combined with cooked pasta such as spaghetti or linguine. The dish combines sweet and salty flavors, giving it an intense flavor profile.
Due to its relatively short preparation time and versatile ingredients list, Pasta Puttanesca is a great go-to meal for busy households. It can be made with ingredients that are usually already in your pantry, making it an economical option. Pasta Puttanesca is also perfect for a weeknight meal since the flavors are intense enough not to require side dishes or additional accompaniments.
Pasta Puttanesca is a simple yet flavorful Mediterranean dish that is easy to prepare and great for busy households. With its intense flavor profile and short preparation time, Pasta Puttanesca is fast becoming a popular favorite among home cooks worldwide. So give this delicious dish a try today—you won’t be disappointed!
One-Pot Pasta Puttanesca
Ingredients:
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 white onion thinly sliced
- 4 garlic cloves
- 2 cups cherry tomatoes, cut in half
- 1 cup pitted green and or black olives, cut in half
- 1/4 of a cup of capers, rinsed
- kosher salt and black pepper
- 1/2 a pound of dried linguine
- 2 cups vegetable broth or water
- 1 cup dry white wine
- 1 cup grated Parmesan cheese plus more for garnish
- 1 cup chopped fresh flat-leaf parsley, plus more for garnish
- fresh basil leaves for garnish
Steps:
- In a deep saucepan over medium heat, warm the oil. Add the onion and cook until softened, about five minutes. Using a rasp grater, finely grate the garlic into the pan. Cook until fragrant, about 1 minute adding up to 2 tablespoons of water if necessary to prevent garlic from sticking to the pan. Add tomatoes, olives, capers, and a pinch of salt and stir to combine.
- Add the linguine, and break it in half if necessary to fit the pan. Add the broth, wine, and more salt. Increase heat to high and bring to a boil, then reduce heat to medium-high and cook, frequently stirring, until liquid has been reduced to a sauce-like consistency and pasta is al dente, about seven minutes.
- Remove pan from heat. Stir in Parmesan and parsley, and season with salt and pepper.
- Divide pasta and sauce among individual bowls. Drizzle with olive oil and serve garnished with more Parmesan, parsley, and basil.
In my opinion, this Mediterranean dish is beautiful and delicious. It has a salty taste from the olives and a slightly sweet taste from the tomatoes and oil. Puttanesca is a unique variation of traditional tomato sauces. I found it delicious but not my husband’s favorite.
Thank you for reading this blog post, and if you have any questions or comments, please leave them in the Comments section below.
© 2019 I Don’t Know All The Answers, Nikki Mastro
All of my photographs and documents are Copyrighted.