Food & Wine
One-Pan Seafood Puttanesca: A Stress-Free Holiday Feast
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Published in Food and Wine on Thursday, December 18th 2025 at 19:15 GMT by WKBW- 🞛 This publication is a summary or evaluation of another publication
- 🞛 This publication contains editorial commentary or bias from the source
A Holiday Feast Made Simple: The One‑Pan Seafood Puttanesca
Planning a holiday menu can feel like juggling fire‑crackers. Between the endless to‑dos, the guests’ dietary quirks, and the temptation to over‑cook every dish, the kitchen can become a source of stress rather than joy. The article “An Easy Holiday Seafood Recipe: One‑Pan Puttanesca” from WKBW Life sidesteps most of that anxiety by offering a single‑pot, oven‑baked pasta that delivers the comforting punch of Italian puttanesca and the elegant flare of fresh seafood. Below is a concise walk‑through of the recipe, its culinary logic, and the extra touches that make it holiday‑ready.
1. Why Puttanesca Meets Seafood
Puttanesca is a classic Roman sauce built on a foundation of pantry staples: olive oil, garlic, anchovies, capers, olives, and crushed tomatoes. Its bright acidity and briny bite cut through the richness of sea‑based proteins, turning a simple pasta into an orchestra of flavors. The article stresses that the sauce’s “quick‑fire” profile—everything cooked in one pot—means you can focus on presentation rather than constant stirring.
2. Ingredients at a Glance
| Category | Items |
|---|---|
| Pasta | 1 lb spaghetti or linguine |
| Seafood | 1 lb shrimp, peeled & deveined (large) |
| Sauce | 1 can (28 oz) crushed tomatoes, 1/2 cup pitted Kalamata olives, 2 Tbsp capers, 4 anchovy fillets, 4 cloves garlic (minced), 1 small onion (finely diced), 1 tsp red‑pepper flakes |
| Others | 1/4 cup extra‑virgin olive oil, 1/4 cup grated Parmesan, fresh parsley, lemon zest, salt & pepper, water (for pasta) |
Tip: The article notes you can swap shrimp for scallops or a combination of mussels, depending on availability. The anchovies provide the umami backbone; if you’re not a fan, you can omit them but keep the capers and olives for that salty kick.
3. The One‑Pan Method: Step‑by‑Step
3.1 Pre‑heat & Prep
Set the oven to 400 °F (200 °C). While the oven warms, place the pasta in a large bowl and cover with water—this stops the pasta from absorbing all the sauce before it’s baked.
3.2 Build the Base
In a wide, oven‑proof skillet (or a Dutch oven), heat the olive oil over medium heat. Add the anchovy fillets, letting them dissolve into the oil, then toss in the garlic, onion, and red‑pepper flakes. Sauté until the onion softens (about 3–4 minutes). This creates a fragrant, savory foundation.
3.3 Add the Brine
Stir in the olives, capers, and crushed tomatoes. Bring the mixture to a gentle simmer, letting the flavors meld for a minute or two. Season with salt and pepper, but remember the olives and capers are already salty—taste first!
3.4 Toss the Pasta & Bake
Add the pasta (after draining the water) directly into the skillet, mixing until all strands are coated. Cover the skillet with a lid or foil and slide it into the oven. Bake for 10 minutes—this “pre‑cooking” stage ensures the pasta starts to soften but still maintains a bite.
3.5 Add the Seafood
After the first 10 minutes, remove the skillet, stir, and then sprinkle the shrimp (and any other seafood) evenly across the surface. Replace the lid and bake for an additional 8–10 minutes, or until the shrimp turns pink and the pasta is al dente.
3.6 Finish & Plate
Once out of the oven, stir in the grated Parmesan, a handful of fresh parsley, and a squeeze of lemon zest for brightness. Taste again, adjust seasoning, and serve immediately—ideally with crusty bread for dipping, a simple green salad, or a light citrus‑infused quinoa side.
4. Practical Tips Highlighted in the Article
- Time‑saving tricks: Pre‑cooked pasta reduces oven time dramatically. If you’re in a pinch, start the pasta in the pot, then transfer the sauce‑pasta mix to the skillet for the final bake.
- Avoiding over‑cooked pasta: Because the skillet is covered, the pasta cooks in its own steam. Remove the lid a few minutes before the end of baking if you’re worried about over‑softening.
- Make‑ahead option: The dish tastes great the next day if you refrigerate it—just reheat gently in the oven or microwave, adding a splash of water if it seems dry.
- Wine pairing: A light rosé or a crisp Sauvignon Blanc complements the briny elements without overpowering the seafood’s subtle sweetness.
5. Why It’s Holiday‑Ready
- One‑pan, one‑dish: Minimal cleanup means you can spend more time with guests and less time scrubbing pots.
- Pantry‑friendly: Anchovies, olives, capers, and crushed tomatoes are long‑last, so you can stock them ahead of time without a last‑minute grocery run.
- Flexibility: Swap shrimp for scallops or a medley of mussels and clams to suit dietary preferences or ingredient availability.
- Visual appeal: The vibrant red sauce, bright green parsley, and polished shrimp create an Instagram‑worthy plate—perfect for holiday photos.
6. Final Thoughts
The WKBW Life article doesn’t just give you a recipe; it delivers a strategy for holiday cooking: keep things simple, use flavors that synergize, and focus on serving rather than constantly tending the stove. By following the one‑pan puttanesca method, you get a dish that feels indulgent yet requires minimal effort—exactly what the holiday season demands. Serve it with a crisp glass of wine, a fresh salad, and a side of crusty bread, and you’ll have a centerpiece that’s both comforting and sophisticated. Happy cooking, and may your holiday table be filled with good food and great company!
Read the Full WKBW Article at:
[ https://www.wkbw.com/life/sleigh-your-holiday-menu/an-easy-holiday-seafood-recipe-one-pan-puttanesca ]
