One Pan Pasta

William Sonoma make over to fit my available ingredients and to serve the pasta and tomatoes al dente without high alcohol content for the kiddos. Vegetarian perfect with amazing flavor.

Add Anchovies if you like. And for my idea of a true puttanesca sauce add a pinch or two of red pepper flakes when adding the garlic.

Recipe

2 Tablespoons extra virgin olive oil
1/2 White onion-sliced thin
4 Cloves garlic-minced or pressed
1 Cup pitted green or black olives-cut in half
2 Cups vegetable broth or water
1 Cup dry vermouth or dry white wine
1/2 Pound dry linguini
2 Cups diced Roma’s (about 4)-pulp and seeds removed before chopping, or 2C cherry tomatoes-cut in half
1/4 to 1/3 Cup capers-large (not the small olive size however) is better-rinsed & drained
Salt and ground pepper to taste
1 Cup grated Parmesan
1 Cup chopped parsley
Basil garnish optional but highly recommended

The sequence of cooking this dish has been changed from the original recipe. The main reason is to maintain the taste and appearance of the tomatoes. And to cook the linguini thoroughly … 7 minutes for dry linguini is not long enough.

Prepare all the ingredients before you begin. The cooking goes quickly.

Using a large deep skillet over medium/low heat add the olive oil. When olive oil is heated add the onion. Turn heat down to avoid browning the onion and cook until translucent, stirring occasionally.

Add the garlic to the onion, stirring, and cook for just a few seconds to a minute. Add a bit of vegetable broth or water if the garlic starts to stick to the pan.

Add the broth or water & vermouth & olives to the skillet and increase heat to medium/high to bring to a simmer. Simmer for a minute or so.

Add the pasta to the simmering liquids and increase the heat if needed to create a boil. Cook pasta to near al dente, stirring frequently. About 8-10 minutes. Reduce heat but maintain the simmer.

Add tomatoes and capers and continue simmer until pasta is al dente and the sauce is thickened. Stir frequently.

Remove from heat and add cheese and parsley.

Garnish with basil when served.