Yes, you read that title correctly—this pasta puttanesca dish only takes 16 minutes to make (or very close to it).
One of the many reasons I love recipes by Ree Drummond (a.k.a. The Pioneer Woman) is that she has a section of her blog dedicated to 16 minute recipes. When our lives are hectic, it’s helpful to have an arsenal of recipes that are quick and easy to make but also really delicious. Let’s be real—what a real chef can make in 16 minutes is not always the same thing that a normal cook can make in 16 minutes. Despite that, this recipe really is truly fast to make.
Pasta Puttanesca Ingredients
- 8 ounces, weight Bucatini Or Spaghetti
- 2 Tablespoons Olive Oil
- 1/2 whole Red Onion, Sliced
- 1-1/2 cup Grape Tomatoes, Halved
- 3/4 cups Chicken Broth Or White Wine
- 2 cloves Garlic
- 4 whole Anchovy Filets
- 1/2 cup (heaping) Assorted Pitted Olives
- 12 whole Basil Leaves
- 4 ounces, weight Good Parmesan Cheese
Preparation Instructions
Cook pasta until al dente.
Mash (in this order) garlic, anchovies, and olives using a mortar and pestle, or just chop them finely together. Set aside.
Using a fork, crumble the Parmesan cheese.
Heat olive oil in a skillet over medium-high heat. Add sliced red onions and cook until slightly caramelized. Add halved tomatoes and cook for a couple of minutes. Pour in broth or wine and cook for another two minutes, then pour in garlic/anchovy/olive mixture. Stir and continue cooking for several minutes, or until sauce is nice and reduced and wonderful. Add salt and pepper to taste.
Drain pasta and add to the skillet. Add the crumbled Parmesan and toss to coat pasta in the sauce.
Tear basil leaves and sprinkle over the top. Serve right out of the skillet.
(Note: Bucatini is extra delicious in this dish. And if you don’t like anchovies, just omit them; it will still be delicious).
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