Description
When it comes to weeknight cooking, there’s a dance we do between having a hearty, home-cooked meal and just getting it on the table!! Many of us are too busy during the week to spend hours in the kitchen – cooking or cleaning up – which is why this one-pot pasta puttanesca dinner is perfect for a Wednesday. Or a Thursday. Or, really, any day!
Ingredients
Scale
¼ Cup Avocado Oil
6 Cloves of Garlic, Minced
4 TB Tapenade (or more, to taste)
1 ½ tsp Dried Oregano
4 Cups Vegetable Broth
12 ounces Gluten-Free Spaghetti
3 Cups Cherry Tomatoes, halved
4 TB Tomato Paste
¼ Cup Fresh Basil, chopped
½ Cup Pitted Kalamata Olives, chopped
2 TB Capers
Instructions
- Heat oil in a large sauté pan with deep sides over medium heat. Add garlic, oregano, and tapenade. Cook a minute or two to combine and cook garlic. Stir in broth and bring to a boil.
- Add spaghetti, lowering heat to medium and cooking 6-8 minutes, stirring frequently. If the broth is being absorbed too quickly, add water in ¼ cup increments. Stir in tomatoes and paste, cooking another 2-3 minutes until cooked through. Turn off heat and add basil, olives, and capers before serving.
- Serve with a big side of salad and enjoy!