One Pan Bucatini Puttanesca

6 Servings
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Ingredients

  • 1/4 cup olive oil
  • 5 garlic cloves, minced
  • 4 anchovy fillets
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoons crushed red pepper
  • 4 cups unsalted chicken stock
  • 12 ounces bucatini or thick spaghetti
  • 2 pints multicolored cherry or grape tomatoes, halved
  • 2 tablespoons no salt added tomato paste
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 24 pitted Kalamata olives, chopped
  • 3 tablespoons capers

Directions

  1. Heat a large, high-sided sauce pan over medium heat. Add olive oil to the pan, swirling to coat.
  2. Add the garlic, anchovies, oregano and red pepper; cook 2 minutes, stirring constantly to break up the anchovies.
  3. Add the stock and pasta to the pan; bring to a boil. Cook 10 minutes, stirring occasionally.
  4. Add the tomatoes and tomato paste. Cook 2-3 minutes or until pasta is done al dente.
  5. Remove the pan from the heat, add the basil, parsley, olives and capers and toss to combine.

https://www.cutco.com/learn/one-pan-bucatini-puttanesca