Spaghetti Botanica in one bowl – Skinny Taste

One bowl of Spaghetti Botaniska is full of big and bold flavors of anchovy, Kalamata olives, and capers – Trifecta for Botaniska winner.

One bowl of Botanesca noodles

This one-pot pasta Botanica is so delicious and what’s better than a meal made all in one bowl for easy cleaning ?! Garlic, paprika, and oregano are also added to the sauce with grape tomatoes and spaghetti for a quick and easy dinner. For more pasta recipes in one bowl, try my Spaghetti in one bowl and meat sauce And the Ziti bread is quick to prepare.

I’m so excited to share this dish with you because it’s full of flavor, but I know some of you might be thinking – anchovies, really ?! Yes, you should definitely keep anchovies. It doesn’t make the sauce taste fishy – just salty and more complex.

How to reduce sodium in Botanica

Anchovies: To prevent the sodium from getting to the top, I used slightly less anchovy than most spaghetti Botaniska recipes but I still got all the umami I needed.
oliveIf you want to cut back on the sodium a bit more, substitute the Kalamata olives for Castelvetrano olives.
capers: Make sure to choose the ones that are packaged in brine rather than salt. If you get salted capers, rinse them first before using them.

How to reheat spaghetti Botanica

Microwave is the ideal way to reheat leftover spaghetti. Simply add 1 tablespoon of unsalted chicken broth to each serving, cover and heat for 40 to 60 seconds.

What is served with Botanesca pasta

Potanica noodle is excellent with a salad like this one Chopped feta salad or Baby greens with goat cheese, beets, and pecans And your favorite bread. You can also serve spaghetti with Roasted Broccoli With Mashed Garlic or Asparagus with Dijon Vinaigrette.

More spaghetti recipes you’ll love:

One bowl of Botanesca noodles

293 Callus 9 protein 48 Carbohydrates 7 Fats

Preparation time: 5 Accurate

Cooking time: 15th Accurate

Total time: 20 Accurate

One bowl of Spaghetti Botaniska is full of big and bold flavors of anchovy, Kalamata olives, and capers – Trifecta for Botaniska winner.

1 Tablespoon Extra virgin olive oil
4 Garlic cloves, minced
2 Small spoons Unsalted tomato paste
3 Anchovy fillet, Finely chopped
2 Small spoons Freshly chopped oregano
1 1/2 Tablespoon capers, divided
2 Glass Unsalted chicken broth
8 ounce spaghetti
1/4 small spoon Crushed red pepper flakes, Plus more as desired
1 half liter Grape tomatoes, Half
1/4 Glass Sliced kalamata olives
1/4 Glass Chopped fresh parsley

Heat the oil in a large (high-sided) frying pan over medium heat.
Add garlic and cook with stirring for 2 minutes. Stir in the tomato paste and cook for another minute.
Add anchovies, oregano, and 2 teaspoons of capers and cook, stirring, for one minute.
Add chicken broth and 1 cup of water. Flip scraping any caramelized pieces from the bottom of the skillet.
Add spaghetti, tomatoes and red pepper, bring the heat to medium to high and bring to a boil; Cook, stirring occasionally, for 6 minutes.
Add tomatoes, olives and 2 teaspoons of capers, cover a pot, and reduce heat to medium.
Cook until pasta is soft and tomatoes are soft, about 5 to 6 minutes.
Remove from the fire and stir the parsley.
Serve with more ground red pepper to taste.

service: 11/3 cup, Calories: 293Calories, Carbohydrates: 48G, protein: 9G, Fat: 7G, Saturated fat: 0.5G, Cholesterol: 2.5Mg, sodium: 651Mg, the basic: 3.5G, sugar: 3G