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
- Pour tomatoes and their juices into a large bowl and use your hands to crush tomatoes. Set aside.
- 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.
- Add olives, capers, crushed tomatoes, and their juices, salt, and basil sprigs; gently simmer the mixture for 5 minutes.
- 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*
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