Another one pot wonder!

I love one-pot meals (my dishwasher recently broke and meals like these were life-savers). This dish comes together in a snap and is healthy, too! I've been looking around for quick and easy weeknight meals and most of them incorporate processed ingredients, which I would prefer to avoid. Luckily this meal is full of the good stuff, including lots of veggies (you can add whatever veggies you have on hand, this dish is pretty versatile). I did leave out the anchovies just because I didn't have them, but next time I make this I plan on putting them in.

Pasta Puttanesca
from Iowa Girl Eats

Ingredients:

• 1 Tablespoon extra virgin olive oil
• 2 Tablespoons chopped onion (white or red)
• 3 garlic cloves, minced
• 1/4 teaspoon red chili pepper flakes
• 1 teaspoon anchovy paste (or 2 minced anchovies), optional
• salt & pepper
• 28oz can good quality petite diced tomatoes
• 3 cups water
• 12oz dry rotini pasta
• 1/2 teaspoon salt
• 1/2 cup Kalamata olives, chopped
• 1/4 cup fresh parsley + more for garnish, chopped
• 2 Tablespoons capers

Directions:

• Heat oil in a very large skillet over medium heat. Add onions, garlic, red chili pepper flakes, and anchovy paste. Season with salt and pepper then saute until onions soften, about 4 minutes.
• Add petite diced tomatoes, water, pasta, and salt, then bring the liquid to a boil. Place a lid on top of the skillet then keep the pasta at medium-high heat to maintain a vigorous simmer. Cook for 10-12 minutes, stirring often, or until pasta is al dente. Do not overcook, and do not worry if there is extra liquid still in the skillet.
• Turn the heat off, add the olives, parsley, and capers to the skillet then stir to combine. Serve topped with freshly chopped parsley.