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 recipe post is proudly sponsored by DeLallo. All opinions are my own.Read more
Why You'll Love this Puttanesca
If you ask me, a One Pan Pasta is the secret to winning weeknights.
Especially during the hustle and bustle of the holiday season, I gravitate towards recipes that require minimal time, labor, and cleanup. (Bonus points for an ingredient list made mostly of pantry staples!)
Enter, One Pot Puttanesca with Chickpeas.
If you're not familiar with puttanesca, it's a southern Italian sauce made of punchy, briny ingredients like anchovies, olives, and capers in a chunky tomato base.
It's traditionally served with spaghetti, however I love using a small, tubular pasta, such as Ditalini, which is similar in size to chickpeas. (Fun fact: Ditalini means “small thimbles” in Italian.)
When it comes to Italian cooking, I always look to DeLallo for the most high-quality ingredients. My pantry stays stocked with DeLallo sauces, tomato products, and pastas to help curate the most authentic Italian experience.
This recipe is naturally dairy-free, however if you want to add a smattering of Parmigiano Reggiano, I won't tell the puttanesca purists.
I will, however, encourage you to break out a loaf of crusty bread to sop up any remaining sauce.
- Garlic: The recipe calls for 4 to 6 cloves, depending on your love of garlic. (I always use at least 6!)
- Anchovies: Anchovies add a burst of umami to this pasta without any actual fishy flavor.
- DeLallo Tomato Paste: I love that this tomato paste is double concentrated for intense tomato flavor and color.
- Olives: Look for Kalamata olives in oil, which have a smooth, meaty texture.
- Capers: For a burst of lemony tang and brightness.
- DeLallo San Marzano Style Whole Peeled Tomatoes: These sun-ripened Italian plum tomatoes are harvested in the Naples region of Italy. Grown from San Marzano style seeds and handpicked, these red-ripe tomatoes are vibrant and sweet with a meaty texture. They really elevate the flavor and consistency of the sauce!
- DeLallo Ditalini Pasta: Ditalini are small tube-shaped pasta with ridges. I always choose DeLallo pasta, which is made in Italy with an exclusive blend of the highest quality durum wheat. It's extruded with bronze dies for rough surface area made to capture sauces.
- Basil: I like to add fresh basil springs to the sauce, and garnish with torn basil for serving.
- Chickpeas: For a one-two punch of protein and fiber.
For a complete list of recipe ingredients and quantities, see the recipe card below.
Substitutions and Additions:
- Use a Different Pasta Shape: In place of Ditalini, small shells or Orecchiette also work well.
- Make Gluten Free: Use your favorite gluten free pasta (I love DeLallo's Gluten-Free Fusilli) instead.
- Add Meat: Add sautéed shrimp, chicken, or mini meatballs to the pasta after it cooks.
- Make Vegetarian: In place of anchovies, I suggest adding a few dashes of vegan Worcestershire sauce instead.
Step 1: Sauté Aromatics and Anchovies
Heat olive in a large sauté pan over medium. Add garlic, anchovies, and chili flakes; cook 2 to 3 minutes. Stir in tomato paste.
Step 2: Add Olives, Tomatoes, and Capers
Bring mixture to a simmer, and add basil leaves. Next, add water and bring mixture to a boil.
Step 3: Boil Pasta
Once water boils, add pasta and cook until al dente, about 12 minutes.
Step 4: Add Chickpeas
Lastly, stir in chickpeas and cook 2 more minutes. Spoon into bowls and garnish with extra basil, black pepper, and a drizzle of good quality olive oil.
This Puttanesca with Chickpeas is meant to be an all-in-one meal, however it does pair beautifully with a simple salad or veggie side. Here are a few suggestions:
- Brussels Salad: with pear, pecans, and a zippy whole-grain mustard dressing.
- Arugula Goat Cheese Salad: with Brussels sprouts, pecans, and a delicious honey mustard dressing.
- Sautéed Zucchini: tossed in a delicious garlic-herb mixture.
- Sautéed Broccoli: ready in 10 minutes and always a hit!
In place of anchovies, you can add a dash of fish sauce, Worcestershire sauce, or even miso paste. For a vegetarian replacement, look for a vegan Worcestershire sauce.
The base of this punchy sauce is garlic, anchovies, red pepper flakes, and canned whole-peeled tomatoes.
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.
More Easy Pasta Recipes to Try:
If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Easy One Pot Puttanesca with Chickpeas
- Large high-sided sauté pan or medium saucepan
- 1 (28-oz.) can DeLallo San Marzano Style Whole Peeled Tomatoes
- ¼ cup extra-virgin olive oil
- 4 to 6 garlic cloves, thinly sliced
- 4 anchovy fillets
- Pinch of chili flakes
- 2 Tbsp. DeLallo Tomato Paste
- ½ cup Kalamata olives, coarsley chopped
- 1 Tbsp. drained capers
- ½ tsp. kosher salt
- 2 basil sprigs
- 1 ½ cups dry DeLallo Ditalini Pasta
- 1 (15-oz.) can chickpeas, drained and rinsed
- Cracked black pepper
- 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 mixture for 5 minutes.
- Add 2 ½ cups of water and bring 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.
- 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.