Rukmini Iyer’s quick and easy recipe for one-pan spaghetti puttanesca | Quick and easy
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If you thought pasta with tomato sauce couldn’t get any simpler, try this punchy one-pan version. Olives, capers, anchovies and an olive-oil rich tomato sauce: what could be better? A version that requires just the one pan for cooking the spaghetti and sauce together. I love that this puttanesca is ready in less than 30 minutes and uses mostly store-cupboard ingredients. If you want to add a bit more protein, a few handfuls of cannellini beans will work perfectly.
![[Rukmini Iyer]](https://i.guim.co.uk/img/uploads/2023/10/16/Rukmini_Iyer.png?width=75&dpr=1&s=none&crop=none)
Prep 5 min. Cook 25 min. Serves 2. 3 tbsp olive oil. 1 onion, peeled and finely sliced. 2 garlic cloves, peeled and finely grated. 80g black olives, pitted and roughly chopped. 25g nonpareille capers. 2 anchovy fillets. 400g tin chopped tomatoes. 200g spaghetti. 2 tsp sea salt flakes.
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2 tbsp extra-virgin olive oil. Grated parmesan, to serve. Put the oil in a large, wide-based frying pan or saucepan on a medium heat. Add the onion and garlic, and fry, stirring occasionally, for five minutes, until just softening. Add the olives, capers and anchovies, fry for another minute, then add the tomatoes, 800ml boiling water, the spaghetti (broken, if need be, to fit the pan), and a teaspoon of the salt.
Cover, bring to a boil, then take off the lid and simmer, every now and then stirring the pasta with tongs, for 12-15 minutes, until the pasta is just cooked through and the sauce clings to it. Taste and adjust the salt as needed, stir through the extra-virgin olive oil and serve hot with grated parmesan on top.
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