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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.

Maureen Callahan
Recipe by Cooking Light March 2016

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
24 mins
total:
24 mins
Yield:
Serves 6 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

368 calories; fat 12.2g; saturated fat 1.5g; mono fat 6.8g; poly fat 1.5g; protein 14g; carbohydrates 52g; fiber 4g; cholesterol 2mg; iron 4mg; sodium 569mg; calcium 83mg; sugars 7g; added sugar 0g.
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