One‑pot wonder: Christina Soteriou's delicious puttanesca pasta

Developed by Christina Soteriou—a respected chef and culinary writer—this recipe appears on the Mob Kitchen website. She portrays it as an ideal, hassle-free midweek dinner that delivers incredible flavor. Soteriou also recommends her version of puttanesca pasta for fans of simple, one-pot meals packed with fiber and protein. The dish features a savory tomato sauce combined with familiar pantry ingredients like artichokes, olives, chickpeas, and capers.

Christina starts by pouring olive oil into a pan, then adding sliced onions and seasoning them with a pinch of salt. Once the onions begin to brown, she adds a tablespoon of tomato paste, a tablespoon of freshly grated ginger, and some chili flakes. She mixes everything together, then adds a can of chopped tomatoes. After heating the tomatoes, she incorporates Kalamata olives, a vegetable bouillon cube, a handful of capers, and balsamic vinegar to taste.

Next, she adds pasta, chopped artichokes, and a cup of water (about 8 fl oz). She cooks it for a while, then adds a can of chickpeas. She covers the pan with a lid and lets it sit until the ingredients soften. Finally, she adds chili oil and sesame seeds. The dish is ready to serve.

The recipe received mixed reviews. Some praised it for its simplicity, while others suggested cooking the pasta separately to avoid overcooking it.

- Cook the pasta in salted water, then mix it in the pan for a minute or two before it reaches al dente, advises one of the commenters.

Whether you choose to cook the pasta separately or in one pot, this recipe will definitely make it easier to prepare a tasty meal without unnecessary mess in the kitchen. Have you tried this dish yet?