Name: One-Pot Puttanesca
Yield: 4 servings
Ingredients: 6 garlic cloves, thinly sliced; 4 oil-packed anchovy fillets, divided; ⅓ cup plus 2 Tbsp. extra-virgin olive oil; ½ cup Kalamata olives, coarsely chopped; 6 Tbsp. double-concentrated tomato paste; 3 Tbsp. drained capers; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; ¼ tsp. crushed red pepper flakes, plus more for panko; 8 oz. small pasta (such as ditalini, orzo, or mini shells; about 1½ cups); 5 oz. baby spinach (about 4½ cups); ½ cup panko

Two bowls of pasta puttanesca on a white table

Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Marina Bevilacqua

In this hearty-yet-streamlined puttanesca from Ali Slagle’s cookbook I Dream of Dinner (So You Don’t Have To), the dried pasta cooks directly in a tomato-rich broth full of capers and olives for maximum flavor absorption with one fewer pot to clean. The crunchy anchovy panko topping is optional but highly recommended.

What you’ll need

Dutch Oven
$100 At Amazon
Wooden Spoon
$9 At Amazon
Heatproof Measuring Cup
$26 At Amazon
Medium Skillet
$70 $50 At Amazon

Recipe notes

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