One-Pot Spaghetti Puttanesca
If cooking this pasta in one pot is wrong, then we don't want to be right.
As much as we love one-pot-wonders, we were sceptical about trying out a one-pot pasta recipe. If it ain't broke don't fix it, right? But then we gave it another thought. In case you didn't know, the water that pasta is cooked in is often referred to as 'liquid gold' by chefs. That's because this humble liquid is starchy and the key ingredient in a creamy emulsified pasta dish. So surely - we thought - with a little measuring and adjusting, there's a way to bank in on that richness by having our sauce and pasta cook in symbiosis. We were right.
Once we got our liquid-to-pasta ratio right, we had to work on creating a sauce flavourful enough to retain it's oomph after being initially diluted with cooking water. That's where the puttanesca idea came in. Puttanesca gets its punchiness from black olives, capers and rich tomatoes, and is balanced out with the sweetness of red onions and earthiness of olive oil. It's perfection in every bite.
1 tbsp olive oil
1/2 red onion
2 cloves garlic, finely chopped
6-8 black olives
1/2 tbsp capers
1 tin good quality plum tomatoes
1/2 tsp salt
Grab a heavy set pan with a lid. Add your olive oil, red onion and garlic and sauté over medium heat for 4-5 minutes, until sweet and soft. Add your black olives and capers and sauté for another minute. Add your plum tomatoes, and sauté for 2-3 minutes.
Then add your spaghetti, water and salt - make sure the spaghetti is fully immersed in your liquid to ensure it cooks fully. Let it cook, lid on, for 5-6 minutes (stirring once or twice) then remove the lid and cook for another 2-3 minutes, stirring constantly (to release the pasta starches). Remove from heat when your pasta is cooked and your sauce creamy. Serve topped with fresh parsley, a drizzle of olive oil, and some almond parm.