Don't bother with the colander! Minimize kitchen cleanup by learning how to make a simple and delicious one-pan pasta where the noodles cook straight in the savory sauce. Tomatoes simmer with anchovies and olives for a tangy, rustic Italian dinner that's ready in just 25 minutes. Bucatini are long noodles with a hole through the center that captures some of the sauce. As a substitute, use thick spaghetti.
1/4 cup extra-virgin olive oil
6 garlic cloves, minced
4 anchovy fillets
1 1/2 teaspoons dried oregano
3/4 teaspoon crushed red pepper
4 cups unsalted chicken stock
12 ounces bucatini or thick spaghetti
3 pints multicolored cherry or grape tomatoes, halved
2 tablespoons unsalted tomato paste
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
24 pitted kalamata olives, chopped
3 tablespoons capers
1/8 teaspoon salt
Est. added sugars 0g
How to Make It
Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring constantly to break up anchovies. Add stock and pasta to pan; bring to a boil. Cook 10 minutes, stirring occasionally. Add tomatoes and tomato paste. Cook 2 to 3 minutes or until pasta is done. Remove pan from heat; add remaining ingredients, tossing to combine.
I really loved this dish and it will be added to my regular dinner repertoire. I had never seen dried pasta added straight into the sauce like this, without pre-cooking it. Three pints of cherry tomatoes is an awful lot, so I did sub one pint for some canned diced tomatoes. Make sure you serve this with a good crusty bread for sopping up the wonderful juices.
This was delicious!! I was leery at first of the one-pan method, but due to its short cooking time and the fact that I had all the ingredients on hand (thick spaghetti rather than bucatini). I am glad I did. I followed the recipe but used the whole box (12 oz is very hard to measure out) and omitted the anchovies. So I had to use more broth, and cook it longer. I was unsure if there should be any broth left, and didn't want the pasta to stick to the pan, so left a little. The little broth left added to the smoothness of the sauce. I did have to break the spaghetti in half to fit it in the pan. Finally, I had cherry tomatoes measured in pounds/ounces, not sold in pints. That required quite a bit of research and figuring! Even with all of those little problems, this went together easily and was really delicious.It also reheated well with a bit of broth added. I will definitely make this again.
This dish was outstanding!!!! Although I left out the anchovies, the pasta was full of flavor and even better as a leftover! I only had 1.5 pints of tomatoes, but that was plenty. Only suggestion would be to only start with 1/2 t. of crushed red pepper if you have non-spicy eaters.
Really liked this but added the whole tin of anchovies wo thinking (6 vs. 4) and I found it pretty salty and glad I didn't add the additional salt at the end. Loved the one-pot method. Teen-ager looked at it and said, "it isn't spaghetti." I said, "It's authentic Italian!". Then he and husband had seconds! Skimped a little on the pepper flakes and will add as described next time.
I was surprised at how tasty this came out. The sauce seemed a little bland before the fresh herbs, capers, and olives were introduced. I wonder if another anchovy filet might up the flavor quotient a bit? Nevertheless, it turned out great. The directions say it only takes 25 minutes to prepare. I don't know why I'm always so much slower than what they say. I would say it took about 45 minutes to prepare.
Delicious bold flavors come together in one pan. I love how the pasta cooks right in with the rest of the ingredients. I wish I could do that will all my pasta dishes. I'm pretty stingy with my 5-star ratings, but would've given this one 5 stars except for my husband didn't love it. He said it was "ok", which is surprising since he likes all the main ingredients.
This was not only simple to make, it tasted amazing!!! I used anchovy paste instead of the anchovies and it gave the dish a real richness. The only thing I would do different next time is cut back on the red pepper flakes.
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