One-Pot Pasta Puttanesca
 
 
Makes 4 servings
Ingredients
  • 5 tablespoons olive oil, divided
  • 1 15 oz. can chickpeas, rinsed and drained
  • 6 garlic cloves, smashed
  • 2 teaspoons tomato paste
  • 2 teaspoons ground cumin
  • 1¾ teaspoons smoked paprika
  • ¼ teaspoon Aleppo pepper
  • 1¼ teaspoons kosher salt, divided
  • 1½ teaspoons caraway seeds, lightly crushed
  • 2 cups chopped fresh flat-leaf parsley
  • ¾ cup pitted green olives, like Castelvetrano or Frescatrano, torn into ½" pieces
  • 3 tablespoons capers, drained
  • 2 teaspoons finely grated lemon zest
  • 1 pint cherry tomatoes
  • 2 teaspoons sugar
  • 9 ounces shells or other short pasta
  • 2 cups chicken broth
  • ¾ cup + 2 tablespoons water
  • freshly ground black pepper, to taste
Instructions
  1. In a large pot, warm 3 tablespoons olive oil over medium heat. Add chickpeas, garlic, tomato paste, cumin, smoked paprika, Aleppo pepper and ½ teaspoon salt and cook, stirring occasionally, until chickpeas start to brown, about 12 minutes. Transfer ½ cup of the chickpeas to a small bowl and set aside.
  2. Add caraway seeds to pot and cook, stirring often, until fragrant, about 1 minute.
  3. In a small bowl, combine the next four ingredients (parsley through lemon zest). Add two-thirds of the parsley mixture to pot along with tomatoes and sugar and cook, stirring often, for 2 minutes.
  4. Add pasta, chicken broth, water and remaining ¾ teaspoon salt. Stir and bring to a boil.
  5. Reduce heat to medium-low, cover and simmer, stirring occasionally, until liquid reduces, 7-8 minutes.
  6. Remove from heat and stir in remaining parsley mixture. Drizzle with remaining 2 tablespoons olive oil and top with reserved chickpeas. Season with pepper to taste and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/one-pot-pasta-puttanesca/