Easy One Pot Puttanesca with Chickpeas

5 from 3 votes

Easy 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.

Prep Time10

Cook Time25

Total Time35

Course: Main Entree

Cuisine: Italian

Diet: Vegetarian

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large high-sided sauté pan or medium saucepan

Ingredients

1 (28-oz.) can DeLallo 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. DeLallo Tomato Paste
1/2 cup Kalamata olives, coarsley chopped
1 Tbsp. drained capers
1/2 tsp. kosher salt
2 basil sprigs
1 1/2 cups dry DeLallo 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 mixture for 5 minutes.
Add 2 1/2 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.

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.

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