Friday, January 22, 2016

One Pot Pasta Alla Puttanesca

I'm playing catch-up here with all these pasta recipes. At this point, you may be thinking that I eat pasta every day. I don't!

This one is pretty awesome, especially since it's a one pot meal. Shannon suggested that we use whole wheat pasta since it thickens the sauce.

Be sure any canned products you use come in BPA free cans. If you can find these items in glass jars that would be better.

One Pot Pasta Alla Puttanesca
Makes 4-6 servings
Adapted from yup.. it's vegan!

12 oz whole wheat pasta
2 oz sliced black olives (I used kalamata - that's what I had)
1 14-oz can artichoke hearts, rinsed, drained, and chopped
3/4 cups cooked chickpeas
2 tablespoons capers
1/2 large onion, minced
2 cloves garlic, minced
1 14-oz can diced tomatoes
1 tablespoon dried oregano
1 teaspoon dried basil
1/2 teaspoon  dried thyme
1/2 teaspoon  red pepper flakes (or to taste)
1/2 teaspoon black pepper
salt if needed
3 cups vegetable broth

Place the pasta in a large pot.

Add the rest of the ingredients, except the broth to the pot. Do not mix. The pasta is on the bottom for a reason.

Pour the broth over everything. The pasta is on the bottom of the pot so it can soak up the broth. If you mix it, some of the pasta may not have enough liquid covering it to cook properly.

Cover the pot and bring to a boil. Reduce to medium-low and place the lid on the pot. You can stir after a few minutes. Keep your eye on it so it doesn't run out of liquid. Cook for about 10 minutes or until the pasta is cooked through.

1 comment:

  1. Oh man, this looks so good. I can't wait to try this with gluten-free pasta--printing it out and pinning it!