cooking zone: Jacqueline

Showing posts with label Jacqueline. Show all posts

One-Pot Creamy Garlic Shrimp Pasta

One-Pot Creamy Garlic Shrimp Pasta recipe is the stuff that dreams are made of, and the fact that it’s all in one pan makes it even better!

I’m Jacqueline, and I blog over at Go Go Go Gourmet- my mantra is all about “less effort, more taste,” and I have definitely achieved that with this incredibly simple, but absolutely delicious pasta dish that is a guaranteed family dinnertime hit. I’m so happy to be bringing my recipe philosophy over to my friends Donna and Chad here at TSRI!

I have been a seafood lover for about as long as I can remember. When I was younger and would go out to dinner with my parents, my dinner of choice was almost always a shrimp cocktail.

As I got older, my love of all things seafood grew, which is equaled by two things- an affinity for all things pasta and a hatred of doing dishes. This creamy garlic shrimp pasta hits it out of the park for me- a luscious creamy cheese sauce develops after cooking pasta straight in milk, cream, and water. No roux needed here!

HELPFUL TIPS TO MAKE ONE POT CREAMY GARLIC PARMESAN SHRIMP PASTA:

The amount of liquid that you use in this will depend on how fast your pasta cooks. I started off with 1 1/2 cups of each liquid, but I ended up adding another cup and a half when I stirred in the Parmesan to get the dish creamier.
Add milk or cream until you get the texture that you prefer- thicker vs. thinner. You can substitute the shrimp in this recipe if you prefer- rotisserie chicken would be outstanding. The amount you choose to put in is also flexible and entirely up to you!

WHAT YOU WILL NEED TO MAKE ONE POT CREAMY GARLIC PARMESAN SHRIMP PASTA:

Wide Shallow Pan - a 4-quart braiser is one of my favorite pans. It is wide and shallow and perfect for one-pot recipes! Using a wide pan gives more surface area so your pot will heat more evenly and cook faster.
Garlic Press-One of my moist used kitchen tools! I received mine as a gift years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!

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Check out more of our favorite one-pot recipes: Click on the image or the bold recipe title and it will open each one in a new tab!!!

One-Pot Cheese Italian Pasta and Chicken is a rich and savory dish bursting with your favorite flavors! This simple recipe features a creamy sun-dried tomato sauce that is cooked right into the pasta in this amazing one-pot dish. Toss it all in a pot and let it cook. It's so easy that it just about cooks itself. Now that's my kind of meal!!!

One Skillet Mexican Rice Casserole is a simple recipe that comes together in just 30 minutes. A one pot meal featuring your favorite Mexican flavors that cooks all in one pan. You can't beat that! It is a quick and easy weeknight dinner option with little clean up!

One Pot Mexican Pasta and Sausage features a spectacular salsa inspired sauce; that is cooked right into the spaghetti in this amazing dish, ready in 20 Minutes! Your favorite salsa ingredients come together to with pasta and sausage to create a knock-your-socks-off meal. Toss it all in a pot and let it go. It's so easy, that it just about cooks itself. Now that's my kind of meal!

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One-Pot Creamy Garlic Parmesan Shrimp Pasta
SERVES 6 | ACTIVE TIME 5 MIN | TOTAL TIME 20 Min

3 tablespoons butter
3 cloves garlic, minced
2 cups water
2 cups milk
1 1/2 cups heavy cream
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground pepper, or to taste
1 pound angel hair pasta
1 cup parmesan
1 pound jumbo shrimp, peeled and deveined
3 tablespoons chopped parsley

In a wide deep skillet (I love this 4-qt braiser), melt the butter over medium-high heat. Add the garlic and saute until lightly golden.

Pour the water, milk, cream, salt, and pepper in the skillet and whisk together. Bring to a simmer, then add in the angel hair pasta. Cover and cook until almost al dente, about 5-7 minutes.

Stir in the Parmesan cheese. Top with the shrimp and sprinkle with parsley. Re-cover and simmer for an additional 5 minutes, until shrimp is cooked through, pasta is tender, and sauce is thickened. Serve immediately.

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Author musicforlive

Slow Cooker Sausage Vegetable Soup

Slow Cooker Sausage Vegetable Soup is fully loaded with your favorite veggies and sausage in a completely satisfying tomato base soup like grandma used to make. This one is going to rock your world!

Whew! The holidays are in full swing now, and I feel like I haven’t stopped running at full speed since well before Thanksgiving. Everyone (including myself) is in full holiday treat mode, and everything I am surrounded by seems to be geared towards one- holiday sweets, and two- holiday dinner. I can’t scroll for 4 seconds on Facebook and Pinterest without being hit by a Christmas cookie, a baked ham, and a photo of Elf on the Shelf.

I’m Jacqueline, and I blog over at Go Go Go Gourmet- my mantra is all about “less effort, more taste,” and I have definitely achieved that with this incredibly simple, but absolutely delicious pasta dish that is a guaranteed family dinnertime hit. I’m so happy to be bringing my recipe philosophy over to my friends Donna and Chad here at TSRI!

These are all great (especially because you can’t have too many cookie recipes, right?!), but I need some new ideas for dinners that are fast (because I don’t have time to spend) and inexpensive (because I no longer have money to spend either!). This soup fits the bill to a T- easy, warm, and hearty. If you have a multi cooker (like an Instant Pot, or some slow cookers have this functionality as well), you end up with one dish to clean, and the whole dish requires about 10 minutes of actual work. Packed with the best flavors for winter, like sausage, basil, and oregano, your family will adore it!

HELPFUL TIPS TO MAKE SLOW COOKER SAUSAGE VEGETABLE SOUP:

This is the perfect soup to use up all of your left over vegetables. Broccoli, asparagus, peas, corn, kale... It all is amazing in here. I do prefer to add spinach at the end so it is just wilted when served, but if you love cooked spinach you will love it in here too.
Soup freezes great, potatoes will break up when they are thawed. But it does not affect the soup overall! Allow to cool to room temperature before placing in the freezer.

WHAT YOU WILL NEED TO MAKE SLOW COOKER SAUSAGE VEGETABLE SOUP:

Slow Cooker - I have a multi cooker that allows me to brown/saute right in the insert, saving me an extra dish to clean.
Garlic Press-One of my moist used kitchen tools! I received mine as a gift years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite soup recipes: Click on the image or the bold recipe title and it will open each one in a new tab!!!

BEST EVER Hearty Beef Soup! With juicy tender chucks of beef that melt in your mouth and a glorious rich soup loaded with vegetables it is truly the ultimate comfort food.

25 Minute Bacon Beer Cheese Soup with Chicken - BACON.BEER.CHEESE.SOUP - You're welcome.

Slow Cooker Potato Soup is easy to make, creamy, thick and packing all the delicious flavors of a fully loaded baked potato!

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Slow Cooker Sausage Vegetable Soup

SERVES 4-6 | ACTIVE TIME 15 Min | TOTAL TIME 4 Hours 15 Min

1 pound bulk Italian sausage, mild or hot
2 cloves garlic, minced
28 ounce can crushed tomatoes
14 ounce can diced tomatoes
2 cups beef stock
3 stalks celery, sliced into 1/4”
3 carrots, peeled, halved lengthwise and sliced
1 medium onion, diced
2 tablespoons Italian seasoning
4 small red potatoes, diced into 1/2” cubes

1 cup frozen peas
1 cup frozen corn
Salt and pepper, to taste

In a large skillet set over medium heat, add the sausage. Use a wooden spoon to break it up into small chunks. When the sausage is almost done, add the garlic. Saute about 2 minutes. Set aside.

Pour the crushed tomatoes, diced tomatoes, stock, celery, carrots, onions, and seasoning to the insert of a slow cooker. Add in the sausage and garlic mixture; stir to combine.

Cook on HIGH for 3 hours, or low for 6 hours.

Stir in the cubed potatoes, frozen peas and frozen corn; season with salt and pepper to taste. Cook on HIGH for 1 additional hour, or low for 2 additional hours.

Ladle into bowls and serve.

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Author musicforlive

Instant Pot Belgian Ale Beef Stew

Instant Pot Belgian Ale Beef Stew yields meltingly tender beef in a rich, flavorful broth loaded with tasty vegetables and herbs it's ready in less than an hour. It is an easy recipe, perfect for the novice pressure cooker user!

Did you get an Instant Pot for Christmas? If you’re anything like me, you unpacked your new pressure cooker for the first time and were completely intimidated. I didn’t have any experience with pressure cooking whatsoever and I was a little afraid that I would blow up my kitchen.

I’m Jacqueline, and I blog over at Go Go Go Gourmet- my mantra is all about “less effort, more taste,” and I have definitely achieved that with this incredibly simple, but absolutely delicious pasta dish that is a guaranteed family dinnertime hit. I’m so happy to be bringing my recipe philosophy over to my friends Donna and Chad here at TSRI!

I bought my Instant Pot on Amazon Prime Day, but I have completely fallen in love with this machine. My husband and I have decided that the slogan for the Instant Pot should be “slow cooking, made fast.”

I get amazing results from pressure cooking in my Instant Pot, and in some cases, even better than I get in my slow cooker! I love that it takes out my most common slow cooker mistake- forgetting to get it started in the morning!

Once you get over the initial learning curve and troubleshoot your first few mistakes, you’ll be good to go. I’ve made the most amazing Beef Stew Pasta dish all in my Instant Pot!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

HELPFUL TIPS TO MAKE INSTANT POT BELGIAN ALE BEEF STEW :

I do not recommend using beef stew meat. It is a combination of cuts of meat that may not be right for this soup. The best cuts of meat to use for this beef soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck. These cuts will result in meltingly tender beef that you can cut with a spoon, perfect for this dish!
Use a darker Belgian Ale- it adds a more robust flavor than a white or pale ale, for example.
If you have trouble with your cooker coming up to pressure, check out this post. Until you get the hang of what to check, it’s a great place to start. The only thing on that list that I have found out the hard way- make sure there is no liquid in the ring on the actual Instant Pot where the lid sits!

WHAT YOU WILL NEED TO MAKE INSTANT POT BELGIAN ALE BEEF STEW:

Instant Pot - This is the one that I have. There are a few different sizes, but the 6 Qt has been sufficient for everything that I have done so far. If you have a huge family, maybe go for the 8 Qt.
Garlic Press-One of my moist used kitchen tools! I received mine as a gift years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite soup recipes:

BEST EVER Hearty Beef Soup!
25 Minute Bacon Beer Cheese Soup with Chicken
Slow Cooker Potato Soup

Yield: 8-10Author: Jacqueline DiNuoscio

Instant Pot Belgian Ale Beef Stew

Instant Pot Belgian Ale Beef Stew yields meltingly tender beef in a rich, flavorful broth loaded with tasty vegetables and herbs it's ready in less than an house. It is an easy recipe, perfect for the novice pressure cooker user!

prep time: 10 minscook time: 50 minstotal time: 60 mins

Ingredients

1-2 tablespoons olive oil
1 1/2 - 2 pounds chuck roast, cut into 1” cubes
2 tablespoons steak seasoning
1/3 cup all-purpose flour
1 (12 ounce) bottle Belgian Ale
4 carrots, peeled and cut into 1” lengths
5 stalks celery, cut into 1” lengths
1 large onion, cut into 8 wedges
3 cloves garlic, minced
1 package beefy onion soup mix
2 cups beef stock
1 tablespoon Better than Bouillon Beef Base
3 springs rosemary
1 packet beef gravy mix (optional)

Instructions

Select the sauté setting and adjust to HIGH. Insert the inner pot and add olive oil.
Season the cubed chuck roast with steak seasoning. When the Instant Pot is heated, add the beef to the pot. Brown on all sides. Sprinkle the flour over top and stir to coat the beef. Cook for 1-2 minutes further.
Add the ale, carrots, celery, onions, garlic, soup mix, beef base, rosemary and beef stock to the pot and stir to combine.
Place the lid and lock. Set top valve to “Sealing,” and select the “Meat/Stew” setting and adjust time to 40 minutes.
After the timer runs out, let naturally release for 10 minutes, then quick release. If stew is too thin for your liking, you can add a package of brown gravy mix to thicken it further.

https://zeromediasystem.blogspot.com//search?q=hearty-beef-soup-recipe

Author musicforlive

Creamy Chicken Marsala

This Creamy Chicken Marsala recipe is a new way to enjoy an old Italian classic! The silky marsala sauce coats every strand of pasta and is a perfect complement to a perfectly crisp and tender chicken cutlet.

Easy Chicken Marsala Recipe

I can’t help but think of my mom every time I make chicken marsala. At the Italian restaurant where I worked while in college, either chicken or veal marsala was her go-to order.

The great thing about Chicken Marsala is how incredibly easy it is to make; truly remarkable since it is SO delicious. Chicken is lightly pan fried and topped with buttery sautéed mushrooms, and topped with a simple marsala sauce that is nothing more than reduced marsala wine and a few pats of butter for creaminess.

I decided to take the classic and remix it by making a creamy sauce that would coat the chicken and a nice helping of fettuccine noodles. It only adds one extra ingredient, but creates a dish that feels entirely new!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to Make Creamy Chicken Marsala:

Don’t overcrowd your mushrooms in the pan. Feel free to do this in two batches if your skillet isn’t big enough. When they are crowded, they don’t brown. Thanks, Julia Child.
Sprinkling mushrooms with a small amount of salt is another good way to help them brown, not to mention seasoning them. The salt draws out moisture, similar to how you should be prepping eggplant and zucchini.
Time it (if possible) so your cooked pasta doesn’t sit idle in a colander. It will get stick and dry and be a mess.

What You Will Need to Make Creamy Chicken Marsala:

A large skillet- most of the work gets done in one large skillet.
A large saucepan or pot- for cooking the pasta
Kitchen tongs- great for adding things to hot skillets, as well as picking up cooked pasta out of water.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite chicken recipes:

Tuscan Garlic Chicken and Linguine
Copycat Olive Garden Chicken Parmesano Vino Bianco
25 Minute Chicken Parmesan with Linguine and Broccoli
One-Skillet Chicken Pot Pie

Yield: 4Author: Jacqueline DiNuoscio

Creamy Chicken Marsala

This Creamy Chicken Marsala recipe is a new way to enjoy an old Italian classic! The silky sauce coats every strand of pasta and is a perfect complement to a perfectly crisp and tender chicken cutlet.

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

Ingredients

1 pound fettuccine pasta
2 chicken cutlets
1 teaspoon kosher salt
1/2 teaspoon pepper
3/4 teaspoon garlic powder
3/4 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
8 oz sliced baby bella mushrooms (aka crimiis)
3/4 cup marsala wine
2 cups heavy cream

instructions

Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, drain and set aside.
While preparing the pasta, start the chicken. Season the chicken cutlets on both sides with salt, pepper, and garlic powder. Spread the flour on a dinner plate and evenly coat the chicken.
Place a large skillet over medium-high heat. After adding the olive oil to the pan, sauté the chicken until browned on both sides, about 3 minutes per side. Remove from pan and tent with foil.
Add the butter to the pan. Stir in the mushrooms and sprinkle lightly with salt (this will draw out moisture). Sauté until golden brown.
Deglaze the pan with the marsala wine. Simmer until reduced by half, then pour in the cream. Bring back up to a simmer until thickened.
Return the chicken cutlets to the pan and spoon sauce over top. Simmer for 2-3 minutes until they have finished cooking through.
Serve chicken and mushrooms over cooked fettuccine, with sauce ladled over top.

Created using The Recipes Generator

Author musicforlive

Honey Garlic Shrimp

Honey Garlic Shrimp is the easy dinner recipe that you didn’t know that you were missing! Only five ingredients and about 5 minutes of work stand between you and dinner!

I have always been a huge seafood fan.

When I was a young girl and would go out to dinner with my parents, my dinner of choice was always a shrimp cocktail. There is just something about well-cooked shrimp that I find simply divine.

They’re tender, a little juicy, and perfectly suited to whatever flavors you want to add.

Honey garlic has always been one of my favorite sauces and marinades- although you could pair copious amounts of garlic with just about anything and I would be on board.

This marinade couldn’t be simpler- honey is mixed with soy sauce and lime to yield a perfect balance of sweet, salty and zippy. Add in a whole mess of minced garlic and some nice jumbo shrimp, and your prep work is done!

This is great to serve on its own, on a salad, or on top of rice.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Honey Garlic Shrimp:

To safety thaw frozen shrimp you can defrost them slowly in the refrigerator for about 1 day per pound. Or you can place them in a colander in the sink with cold running water running over them. For safety, the water must be cold.
You can buy shrimp that is already peeled and deveined with the tail still on, it looks prettier.

What you will need to make Honey Garlic Shrimp:

Large mixing bowl- for the marinade
Half sheet pan-
Parchment paper or Silicon baking mat- for easy cleanup.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite shrimp recipes:

Lemon Garlic Shrimp

Cajun Shrimp Pasta

One-Pot Creamy Garlic Shrimp Pasta

Yield: 4 ServingsAuthor: Jacqueline DiNuoscio

Honey Garlic Shrimp

Honey Garlic Shrimp is the easy dinner recipe that you didn’t know that you were missing! Only five ingredients and about 5 minutes of work stand between you and dinner!

prep time: 5 MINScook time: 8 MINStotal time: 13 mins

Ingredients

1 lb jumbo shrimp, peeled and deveined
1/3 cup honey
4 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons lime juice, approximately 1/2 a large lime
2 green onions, chopped (for garnish)

Instructions

Preheat oven to 425°F.
Mix together honey, garlic, soy sauce and lime juice in a medium-sized bowl.
Add shrimp and toss to coat.
Line a baking sheet with parchment paper. Pour shrimp onto baking sheet and space evenly.
Bake in preheated oven for 6-8 minutes. Garnish with chopped green onions and serve immediately.

Author musicforlive

One-Pot Pasta Puttanesca

One-Pot Pasta Puttanesca is an easy recipe for an out of this world pasta dish with a sumptuous puttanesca sauce that you will never forget. The whole thing cooks in one pot, even the pasta! Almost no work required, just dump your ingredients in and let your stove do the rest!

What is puttanesca sauce made of?

I’m just going to start this off by saying that you’re going to want to make this puttanesca sauce by the end of this- out of pure curiousity. Why?

Not because of the twist on a the traditional tomato sauce that we all know and love. Not because you’re an olive fan. Not because you love the vinegary tang of capers.

No, not because of any of that. You’re going to want to make it because spaghetti all puttanesca literally means “spaghetti in the style of a prostitute.” I swear to God, that’s not a joke.

I’m Jacqueline, and I blog over at Go Go Go Gourmet- my mantra is all about “less effort, more taste”.

I have definitely achieved that with this incredibly simple, but absolutely delicious pasta dish that is a guaranteed family dinnertime hit. I’m so happy to be bringing my recipe philosophy over to my friends Donna and Chad here at TSRI!

Now, back to my story, I also have no inkling as to why it is that way- I can’t find any actual official record of how this delicious pasta sauce got it’s colorful name, but it’s a great story and I’m sort of in love with it.

Apparently, this dish was invented in Naples, Italy in the mid 20th century. The legend says that the recipe was invented by Italy's "ladies of the night" as a way to lead men to their doors.

Who knows the truth, but I have to tell you that I know I am madly deeply in love with this sauce and its delicious Mediterranean flavors.

It starts out by deeply flavoring olive oil with red chili pepper flakes, garlic and briny anchovy paste. Then you build the sauce on the flavorful oil.

The richly aromatic tomato sauce becomes spectacular with the addition of lemony capers and ripe black olives.

It couldn't be much easier as the pasta cooks right in the sauce and absorbs all of tht deliciousness. This is a keeper!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make One-Pot Pasta Puttanesca:

I like using anchovy pasta instead of actual anchovies when I cook. As an ingredient, it’s easier to handle, and leftovers are easy to store and it is not offputting to those who are generally opposed to eating anchovies.
Try using tongs to twist the pasta in the past half way through for the best results.
If you choose to use fresh pasta in this recipe, cut the water to 1/2 cup.
Dried Italian Seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.
This dish is just spicy enough to make your tongue tingle. For a very mild sauce, reduce the red pepper flakes to 1/2 teaspoon.

What you will need to make One-Pot Pasta Puttanesca:

A large deep skillet- wide enough to stir in dried pasta noodles, yet deep enough to easily hold the sauce at its highest volume.
Wooden spoon- to stir and break up your ingredients.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite one-pot recipes:

One-Pot American Goulash
One-Pot Cheesy Pasta and Sausage
One-Pot Chicken Fajita Pasta
One-Pot Cheesy Greek Pasta with Chicken
One-Pot Creamy Garlic Shrimp Pasta
One-Pot Cheesy Italian Pasta and Chicken

Yield: SERVES 6-8Author: Jacqueline DiNuoscio

One-Pot Pasta Puttanesca

One-Pot Pasta Puttanesca is an easy recipe for an out of this world pasta dish with a sumptuous puttanesca sauce that you will never forget. The whole thing cooks in one pot, even the pasta! Almost no work required, just dump your ingredients in and let your stove do the rest!

prep time: 5 MINScook time: 20 MINStotal time: 25 mins

Ingredients

3 tablespoons extra virgin olive oil
3 cloves of garlic, minced
1 teaspoon anchovy paste
1 teaspoon crushed red pepper (or to taste)
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can whole peeled tomatoes
2/3 cup whole pitted black olives
2 tablespoons capers
1 pound dried fettuccine
1/4 cup fresh basil, chopped

Instructions

In a large, deep skillet, heat olive oil over medium heat. Add garlic, anchovy paste, and crushed red pepper. Saute for 2-3 minutes until the garlic is golden brown.
Pour in the crushed tomatoes, undrained whole peeled tomatoes, olives, and capers. Use a wooden spoon or fork to roughly break up the whole tomatoes and olives.
Stir in 2 cups water and bring to a simmer. Add dried pasta to the skillet, using tongs to gently work the pasta into the liquid until submerged.
Cover and gently simmer for 10-15 minutes, stirring twice during cooking, until pasta is al dente.
Serve in bowls, with additional basil or parmesan, if desired.

Author musicforlive