One-pot Puttanesca

Even though the weather screams like going outside, being active, happy and getting shit together I’m super slow and tired these days.
When I made this one for dinner last Friday I had a some glasses of high quality white wine. I wasn’t really drunk but I needed almost until today to recover from that.
I still need to learn the lesson that I’m not really able to drink alcohol anymore which is another (even though not the worst) painful experience.
Sitting back by the end of the day, enjoying a glass of wine or a beer was always an important symbol of life quality for me.
At first I experienced pain in my legs (comparable to the feeling of getting into a way too hot bathtub) about 1,5 yrs ago whilst drinking red wine (which I liked the most) from time to time therefore I stopped drinking red wine. Now it appears when I drink any amount of any kind of alcohol and all my typical MS symptoms are pretty bad for at least 1-2 days after. That hurts.

…but pasta is always soothing.
Puttanesca is one of my all-time favorite pasta dishes: super quick, healthy and flavorful.
I usually eat it traditionally with anchovies alongside fresh tomatoes, olives, capers and artichokes.
Just omit the anchovys for a complete vegan dish which is yet rich in flavors.
The advantage of one-pot pasta is that the starch in the noodles will connect with the saucy liquids directly during cooking process which leads to a perfect creaminess of the sauce.

main ingredients:

  • 500g pasta of your choice (preferably Spaghetti or Linguine)
  • 1 onion, diced
  • 2 gloves of garlic, minced
  • 3 anchovy filets, sliced
  • 60g capers
  • 160g artichokes (in water, drained, cut in half)
  • olives, sliced (I used green one bc I don’t like black ones that much)
  • 1 deseeded and chopped medium heat red chili
  • 500g ripe, small tomatoes, cut in half
  • 500g tomato minced, peeled (canned)
  • 1 cup dry white wine
  • 1l hot water
  • pepper, salt to taste
  • zest of 1/2 lemon
  • some EVOO to sprinkle
  • bunch of fresh basil
  • optional: nut-“parmesan” for topping


  1. sauté onion in a large pot till translucent
  2. add chili and garlic, sauté for another 2 min
  3. add tomato-halfs and let them simmer on medium heat for about 10 min
  4. deglaze with white wine
  5. add canned tomato mince and olives, simmer and reduce for another 5 min
  6. add pasta to the pot, 2 tbsp of salt and water, stir well
  7. cover with a lit and bring it to boil, let it cook till pasta is al dente
  8. add artichokes and capers about 4 min before the pasta is done
  9. as soon as it’s cooked add thinly sliced anchovies, pepper and some more salt if necessary, mix well
  10. prepare plates and rub some lemon zest, black pepper, EVOO and fresh basil on each portion

    I also had some homemade cashew “parmesan” left which I also added as topping

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