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Epicurious
Bon Appétit

One-Pot Puttanesca

By Ali Slagle

4.8

(5)

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

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