One Pot Puttanesca with Chickpeas

Easy One Pot Puttanesca with Chickpeas comes together in 30 minutes for a hearty, delicious weeknight dinner. Serve with crusty bread and a simple side salad.

This easy One Pot Puttanesca with Chickpeas comes together in just 30 minutes, making it a perfect choice for a satisfying and delicious weeknight meal. Serve it with some crusty bread and a simple side salad for a complete dinner.

Why You’ll Love This Puttanesca

For me, a One Pan Pasta dish is the key to making weeknights a success. Especially during the busy holiday season, I’m drawn to recipes that are quick, require minimal effort, and don’t leave a pile of dishes. (Extra points if most of the ingredients are pantry staples!)

That’s where One Pot Puttanesca with Chickpeas comes in.

If you’re new to puttanesca, it’s a southern Italian sauce known for its bold, tangy flavors from ingredients like anchovies, olives, and capers mixed into a chunky tomato sauce.

Traditionally, this sauce is served with spaghetti, but I prefer using a small tubular pasta like Ditalini, which is about the same size as chickpeas. (Fun fact: Ditalini means “small thimbles” in Italian.)

Whenever I cook Italian, I rely on top-notch ingredients. My pantry is always stocked with sauces, tomato products, and pasta to help create an authentic Italian experience.

This dish is naturally dairy-free, but if you want to sprinkle some Parmigiano Reggiano on top, I won’t tell anyone. I do recommend grabbing a loaf of crusty bread to soak up any leftover sauce.

Ingredients

  • Garlic: Use 4 to 6 cloves, depending on how much you love garlic. (I usually go with at least 6!)
  • Anchovies: They add a rich, savory flavor without making the dish taste fishy.
  • Tomato Paste: This double-concentrated tomato paste gives a deep, rich tomato flavor.
  • Olives: Look for Kalamata olives packed in oil for a smooth, meaty texture.
  • Capers: They add a bright, lemony tang to the dish.
  • San Marzano Style Whole Peeled Tomatoes: These sweet, meaty tomatoes are handpicked in the Naples region of Italy, enhancing the flavor and texture of the sauce.
  • Ditalini Pasta: These small, ridged tube-shaped pasta are perfect for capturing the sauce. Pasta, made with high-quality durum wheat, is my go-to.
  • Basil: Fresh basil sprigs are great for flavoring the sauce, and torn basil leaves make a nice garnish.
  • Chickpeas: They add a boost of protein and fiber.

For exact ingredient measurements, see the recipe card below.

Substitutions and Additions

  • Try a Different Pasta Shape: Small shells or Orecchiette work well instead of Ditalini.
  • Make It Gluten-Free: Substitute with your favorite gluten-free pasta (I love Gluten-Free Fusilli).
  • Add Meat: Sautéed shrimp, chicken, or mini meatballs can be added to the pasta after it’s cooked.
  • Make It Vegetarian: Swap the anchovies for a few dashes of vegan Worcestershire sauce.

Step-by-Step Instructions

Step 1: Sauté Aromatics and Anchovies

Heat olive oil in a large sauté pan over medium heat. Add garlic, anchovies, and chili flakes, cooking for 2 to 3 minutes. Then, stir in the tomato paste.

Step 2: Add Olives, Tomatoes, and Capers

Bring the mixture to a simmer and add the basil leaves. Next, add water and bring everything to a boil.

Step 3: Boil the Pasta

Once the water is boiling, add the pasta and cook until it’s al dente, which should take about 12 minutes.

Step 4: Add the Chickpeas

    Stir in the chickpeas and cook for an additional 2 minutes. Serve the dish in bowls, garnished with extra basil, a sprinkle of black pepper, and a drizzle of high-quality olive oil.

    Serving Suggestions

    While this Puttanesca with Chickpeas is a meal on its own, it pairs wonderfully with a simple salad or vegetable side. Here are a few ideas:

    • Brussels Salad: with pears, pecans, and a tangy whole-grain mustard dressing.
    • Arugula Goat Cheese Salad: with Brussels sprouts, pecans, and a tasty honey mustard dressing.
    • Sautéed Zucchini: tossed in a flavorful garlic-herb mix.
    • Sautéed Broccoli: quick to make in just 10 minutes and always a crowd-pleaser.

    Equipment

    • Large high-sided sauté pan or medium saucepan

    Ingredients  

    • 1 (28-oz.) can San Marzano Style Whole Peeled Tomatoes
    • 1/4 cup extra-virgin olive oil
    • 4 to 6 garlic cloves, thinly sliced
    • 4 anchovy fillets
    • Pinch of chili flakes
    • 2 Tbsp. Tomato Paste
    • 1/2 cup Kalamata olives, coarsely chopped
    • 1 Tbsp. drained capers
    • 1/2 tsp. kosher salt
    • 2 basil sprigs
    • 1 1/2 cups dry Ditalini Pasta
    • 1 (15-oz.) can chickpeas, drained and rinsed
    • Cracked black pepper

    Instructions 

    1. Pour tomatoes and their juices into a large bowl and use your hands to crush tomatoes. Set aside.
    2. Heat olive oil in a large high-sided sauté pan, medium saucepan or Dutch oven over medium heat. Add garlic, anchovies, and chili flakes; cook, breaking up the anchovies with your spoon until they melt into the oil and the garlic starts to brown, about 3 minutes. Stir in tomato paste; cook 2 more minutes to caramelize.
    3. Add olives, capers, crushed tomatoes, and their juices, salt, and basil sprigs; gently simmer the mixture for 5 minutes.
    4. Add 2 1/2 cups of water and bring the mixture to a boil. Once boiling, add pasta and reduce heat to a simmer. Simmer, uncovered, stirring often to prevent pasta from sticking to the pan, until the pasta is al dente, about 12 minutes. Stir in chickpeas and cook 1 to 2 more minutes, until most of the liquid has reduced and you have a saucy pasta. Discard the basil sprigs, and finish with a few grinds of cracked black pepper. If desired, garnish each bowl with extra torn basil and a drizzle of good-quality olive oil. Serve with crusty bread for sopping up extra sauce.

    Notes

    • Make Vegetarian/Vegan: Swap the anchovies for a couple dashes of vegan Worcestershire sauce.
    • Store: Transfer leftovers to an airtight container and refrigerate for up to 5 days. Rewarm individual portions in the microwave, or in a skillet over medium heat, adding a splash of water to help rehydrate the sauce.
    NUTRITION INFORMATON: Serving: 1.5cups | Calories: 480kcal | Carbohydrates: 59g | Protein: 13.5g | Fat: 21g | Saturated Fat: 2.5g | Sodium: 920mg | Fiber: 6g | Sugar: 5g


    *I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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