One Pot One Puttanesca Pasta


  • 12 ounces linguine
  • 12 ounces halved cherry tomatoes
  • 1/2 cup pitted and halved Castelvetrano olives
  • 1/2 cup onions
  • 1/4 cup capers
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 1/2 cups water


Step 1

Combine all the ingredients in a large straight-sided skillet.

Step 2

Bring to a boil over high heat.

Step 3

Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes.

Step 4

Top with more fresh parsley.

Step 5

Once the pasta begins to soften keep STIRRING and TURNING.

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