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Spicy One-Pot Bucatini Puttanesca Pasta

Spicy One-Pot Bucatini Puttanesca

Chewy bucatini simmers directly in a spicy tomato sauce with garlic, anchovies, Kalamata olives, capers, and oregano. This intensely savory one-pot dinner makes 4 servings in about 30–35 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Sauce and Pasta
  • 2 tablespoons Extra-virgin olive oil
  • 4 cloves Garlic, thinly sliced or minced
  • 4 fillets Oil-packed anchovy fillets, chopped
  • 1/2-1 teaspoon Crushed red pepper flakes
  • 1 28-ounce can Crushed tomatoes
  • 3 cups Water or low-sodium chicken or vegetable stock
  • 12 ounces Bucatini
  • 1/2 cup Pitted Kalamata olives, roughly chopped
  • 1/4 cup Capers, drained
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon, plus more if needed Kosher salt
  • To taste Freshly ground black pepper
Finishing
  • 1/4 cup Fresh flat-leaf parsley, chopped
  • Optional Grated Parmesan

Method
 

Step-by-Step
  1. Heat the olive oil in a large Dutch oven or deep skillet over medium heat.
  2. Add the garlic, chopped anchovies, and crushed red pepper flakes. Cook for 1–2 minutes, stirring, until fragrant and the anchovies begin to dissolve; do not let the garlic brown.
  3. Stir in the crushed tomatoes, water or stock, olives, capers, oregano, kosher salt, and several grinds of black pepper.
  4. Add the dry bucatini. Once the liquid reaches a simmer, use tongs to press and turn the pasta until it softens and becomes submerged.
  5. Simmer uncovered for about 12–15 minutes, stirring frequently. Cook until the bucatini is al dente and the sauce has thickened, adding a small splash of water if the pan becomes dry before the pasta is ready.
  6. Taste and adjust the salt, black pepper, and red pepper flakes. Stir in the parsley and serve immediately, with optional Parmesan if desired.

Notes

Stir often, especially during the first several minutes, because bucatini releases starch and may stick together or to the bottom of the pan. Taste before adding more salt because anchovies, olives, capers, and canned tomatoes can all be salty. Traditional puttanesca is often served without cheese.