One-Pot Puttanesca

We took inspo from a classic puttanesca pasta to make this camp-friendly version—in just one pan! The ratio of water to pasta ensures it’s perfectly al dente without having to drain out the water.

Serving Size: 4

Ingredients:

• 12 oz. pasta

• 2 tbsp. olive oil

• 2 cloves of garlic, minced

• 12 oz. cherry tomatoes, halved

• 4 ½ cups water

• 2 tsp. salt

• ½ cup Castelvetrano olives, pitted and halved

• ¼ cup capers

• ½ cup fresh parsley, chopped

• freshly ground black pepper to taste

• lemon, parm, and red pepper flakes (optional)

Instructions:

The sauce gets extra silky from all the starches that release from the pasta as it simmers!

In a straight-sided skillet set over medium heat, sauté oil and garlic until fragrant, about one to two minutes.

Add cherry tomatoes, water, pasta, and salt, then bring to a boil. Simmer for about 10 minutes, or until all the water is absorbed into the pasta. Turn the pasta with tongs occasionally to prevent sticking.

Once most of the liquid has evaporated and the pasta is cooked, turn off the heat and toss in the olives, capers, parsley, and fresh ground pepper. Adjust salt to taste, and garnish with a squeeze of lemon, sprinkle of parmesan, or a pinch of red pepper flakes if desired!