Skillet pasta puttanesca

After 6 1/2 days of near non-stop activities, I’m hitting the wall H A R D today. I just need to make it through the rest of the work day and a 6 pm engagement session. Then I’m looking forward to plunging straight into a weekend in which we have nothing planned. It’s so needed! 


This meal is perfect for weeks like this… weeks where you’re reminded why you have the numbers for places that deliver Chinese, pizza and wings stored in your phone, but don’t want to eat anything fried/sauced/delivered for the rest of the month. There’s no excuse when this one skillet super simply requires raiding the pantry and chopping a bit of parsley.



The only thing you may not have on hand (and should be deleted anyways if you’re looking for a true vegetarian experience) is the anchovy paste. It’s cool. Don’t let that stop you. Don’t reach for that phone!

You can make this without the added salty, fishy goodness. You’ll still love it. And you’ll love the feeling you get from saying “No” to takeout.


Skillet pasta puttanesca
Slighlty modified from Iowa Girl Eats’ One Skillet Pasta Puttanesca

½ Tbsp olive oil
¼ of a small onion
2 garlic cloves
½ tsp red pepper flakes
½ tsp anchovy paste, optional
1 14.5oz can of fire roasted tomatoes
1 ½ cups water
7 oz dry rotini or fusilli pasta
¼ tsp salt
12 black olives
3 Tbsp parsley
2 Tbsp capers
Parmesan cheese, optional

Heat oil in a large skillet over medium heat. Chop onion and mince garlic. Add onion, garlic, chili flakes and anchovy paste to pan. Season with salt and pepper, and sauté until onions are soft, about 4 minutes. Meanwhile, slice olives and chop parsley.

Add the tomatoes, water, pasta, and salt to the skillet, and then bring the liquid to a boil. Cover with foil or place a lid on top of the skillet. Keep the pasta at medium-high heat to maintain a vigorous simmer. Cook for 10-12 minutes, stirring often, or until the pasta is al dente. Remove from the heat and stir in the olives, capers and 2 tablespoons of parsley. Divide among two bowls and top with remaining parsley and a grating of Parmesan cheese.

Serve with: Cesar salad or steamed broccoli.

Eileen - August 10, 2012 - 7:40 pm

Simple puttanesca is one of my favorite summer meals. So easy & so intensely flavored! Hooray!

The Meaning of Me - August 13, 2012 - 7:24 pm

I love puttanesca. This version is much easier/faster than the version I usually use. Have to try!

ModernMealsForTwo - August 13, 2012 - 8:24 pm

This comes together so fast and it’s packed with flavor! I hope you love it!

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