In this hearty-yet-streamlined puttanesca from Ali Slagle’s cookbook I Dream of Dinner (So You Don’t Have To), the dried pasta cooks directly in a tomato-rich broth full of capers and olives for maximum flavor absorption with one fewer pot to clean. The crunchy anchovy panko topping is optional but highly recommended.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Ingredients
4 servings
6
garlic cloves, thinly sliced
4
oil-packed anchovy fillets, divided
⅓
cup plus 2 Tbsp. extra-virgin olive oil
½
cup Kalamata olives, coarsely chopped
6
Tbsp. double-concentrated tomato paste
3
Tbsp. drained capers
½
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
¼
tsp. crushed red pepper flakes, plus more for panko
8
oz. small pasta (such as ditalini, orzo, or mini shells; about 1½ cups)
5
oz. baby spinach (about 4½ cups)
½
cup panko
Preparation
Step 1
Cook garlic, 2 anchovies, and ⅓ cup oil in a medium Dutch oven or other heavy pot over medium heat, stirring and smashing anchovies with a wooden spoon, until garlic starts to brown around the edges, about 3 minutes. Add olives, tomato paste, capers, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. red pepper flakes and cook, stirring, until tomato paste turns a shade darker, about 3 minutes.
Step 2
Add 4 cups water to pot, increase temperature to high, and bring to a boil. Add pasta and spinach, tearing leaves into smaller pieces as you go. Stir to combine, then reduce heat to medium and simmer, stirring often to keep pasta from sticking, until cooked through, 10–12 minutes.
Step 3
Meanwhile, heat remaining 2 anchovies and 2 Tbsp. oil in a medium skillet over medium. Add panko and a pinch of red pepper flakes and salt and cook, stirring often and breaking anchovies apart, until golden brown, about 2 minutes.
Step 4
Divide pasta among bowls and top with panko mixture.
Recipes excerpted with permission from ‘I Dream of Dinner (So You Don’t Have To)’ By Ali Slagle. Copyright © 2022 By Alexandra Slagle. Published by Clarkson Potter.
Buy it on Amazon or Bookshop.org
In this hearty-yet-streamlined puttanesca from Ali Slagle’s cookbook I Dream of Dinner (So You Don’t Have To), the dried pasta cooks directly in a tomato-rich broth full of capers and olives for maximum flavor absorption with one fewer pot to clean. The crunchy anchovy panko topping is optional but highly recommended.All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Ingredients4 servings6garlic cloves, thinly sliced4oil-packed anchovy fillets, divided⅓cup plus 2 Tbsp. extra-virgin olive oil½cup Kalamata olives, coarsely chopped6Tbsp. double-concentrated tomato paste3Tbsp. drained capers½tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more¼tsp. crushed red pepper flakes, plus more for panko8oz. small pasta (such as ditalini, orzo, or mini shells; about 1½ cups)5oz. baby spinach (about 4½ cups)½cup pankoPreparationStep 1Cook garlic, 2 anchovies, and ⅓ cup oil in a medium Dutch oven or other heavy pot over medium heat, stirring and smashing anchovies with a wooden spoon, until garlic starts to brown around the edges, about 3 minutes. Add olives, tomato paste, capers, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. red pepper flakes and cook, stirring, until tomato paste turns a shade darker, about 3 minutes.Step 2Add 4 cups water to pot, increase temperature to high, and bring to a boil. Add pasta and spinach, tearing leaves into smaller pieces as you go. Stir to combine, then reduce heat to medium and simmer, stirring often to keep pasta from sticking, until cooked through, 10–12 minutes.Step 3Meanwhile, heat remaining 2 anchovies and 2 Tbsp. oil in a medium skillet over medium. Add panko and a pinch of red pepper flakes and salt and cook, stirring often and breaking anchovies apart, until golden brown, about 2 minutes.Step 4Divide pasta among bowls and top with panko mixture.Recipes excerpted with permission from ‘I Dream of Dinner (So You Don’t Have To)’ By Ali Slagle. Copyright © 2022 By Alexandra Slagle. Published by Clarkson Potter. Buy it on Amazon or Bookshop.org