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Home » Dinner » One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke

March 12, 2014 By Shannon @ Yup, it's Vegan 124 Comments

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Tell me all you want that I’m in a puttanesca rut. As long as olives + capers + tomatoes still tastes delicious, I’ll be continuing to cook various iterations of that combo. I learned about the one-pot pasta technique when a friend of mine forwarded this Italian wonderpot recipe to me. I knew immediately that one pot spaghetti alla puttanesca was going to be our next Sunday dinner.

 

One Pot Spaghetti Puttanesca before cooking. Easy vegan one pot pasta in the style of puttanesca, with chickpeas and artichoke hearts! Whole grain and healthy.

{get the pin}

I don’t blame you for being skeptical, since I was too, about this idea of cooking the pasta directly in the sauce. But holy smokes, the pasta really was perfectly cooked, and it could not have been easier. The liquid, as promised, thickened up thanks to the starch in the pasta (here is the whole wheat spaghetti I often use), and formed a light, savory sauce. I foresee that a non-puttanesca iteration will also be happening very soon.

Update 8/2014: I love this recipe so much that I made another one pot pasta using fresh spring veggies (namely zucchini) and a white wine lemon sauce. I’m sure a summer variation will also be coming soon!

Update 4/2016: Yes, the one pot craze bit me hard. Check out my latest one pot recipes! One pot tandoori quinoa; one pot coconut curry pasta; one pot creamy vegan fettuccine alfredo; one pot Moroccan quinoa with red lentils.

Whether it’s puttanesca or not, I really do think you should try out this one pot pasta cooking method! It’s fast, easy, delicious, and pretty fun to make. Have a bountiful week and weekend!

Print Pin
4.96 from 23 votes

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

This one pot spaghetti alla puttanesca packs a punch of protein & flavor with whole wheat pasta, olives, capers, chickpeas, and artichoke hearts, plus a little spice. It can be ready in under 30 minutes, and it's totally vegan!
Course Main Course, pasta
Cuisine nut-free, refined sugar-free, soy-free, vegan
Keyword one pot spaghetti alla puttanesca, vegan spaghetti puttanesca
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 4 servings
Calories 483kcal

Ingredients

  • 1 tsp olive oil
  • 1/2 large white or yellow onion diced
  • 2 cloves garlic minced
  • 12 oz whole wheat spaghetti (see notes about substitutions)
  • 2 oz sliced black olives (up to 4 oz. for olive lovers)
  • 14 oz artichoke hearts rinsed and drained, and chopped
  • 3/4 cup cooked chickpeas rinsed and drained
  • 2 tbsp capers
  • 14 oz. canned diced tomatoes
  • 1 tbsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes (reduce to 1/4 tsp. if sensitive to heat)
  • 1/2 tsp ground black pepper (reduce to 1/4 tsp. if freshly ground)
  • salt to taste (see notes)
  • 3 cups low-sodium vegetable broth

Instructions

  • Warm the olive oil in a large, deep, skillet and then add the onions and garlic, stirring occasionally until just starting to turn golden.
  • Add the pasta to the skillet, breaking in half if needed (a saucepan may also work). Add the rest of the ingredients, minus the broth, to the pan on top of the pasta. Then pour the vegetable broth over everything.
  • Cover the pan and bring to a boil. Reduce to a steady simmer (medium to medium-low heat) and, keeping covered & stirring occasionally, cook for 8-10 more minutes, or until pasta is done through to your liking.

Video

Notes

The starch from the whole wheat pasta thickens the broth into a mild sauce and that's what makes this recipe work its magic. Gluten-free pasta will have different results and may need different quantities of liquid. Check out the comments for some readers' experiences making this gluten-free. Regular (not whole wheat) pasta is what the original recipe used, and it called for more liquid (4 cups) because white pasta releases more starches. I personally have not tested with anything other than whole wheat.
My olives, artichoke hearts, chickpeas, capers, and tomatoes all came from (BPA-free) cans, so I found that I didn't need to add any salt, even with my homemade salt-free vegetable broth. It's easiest to salt to taste after the pasta is done cooking, but if none of your ingredients have salt added, I recommend adding a bit before cooking in order to get the same results that I did.
In my picture the onions are chopped, but they will do a better job cooking through if you mince them. Sorry for the visual deception.
Finally, I have heard some feedback that the leftovers can get soggy. I think you can minimize the chances of this by: 1) cooking the pasta to al dente, 2) tossing with a bit of olive oil before you store it, and/or 3) let it fully cool, uncovered, before storing.

Nutrition

Serving: 1fourth recipe | Calories: 483kcal | Carbohydrates: 93g | Protein: 17g | Fat: 6g | Monounsaturated Fat: 1g | Sodium: 773mg | Potassium: 542mg | Fiber: 22g | Sugar: 10g | Vitamin A: 850IU | Vitamin C: 37.1mg | Calcium: 340mg | Iron: 19.4mg

One Pot Spaghetti Alla Puttanesca after cooking. Easy one pan vegan spaghetti puttanesca made with whole wheat spaghetti, artichoke hearts and chickpeas for protein.

(Adapted from Apron Strings.) And here’s the finished product! Not super stylish, but delicious. I didn’t stir it a whole lot during cooking – just enough to keep the noodles from sticking.

Enjoying this one pot pasta puttanesca? Try some of my other one pot meals:

One Pot Tandoori Quinoa

One Pot Creamy Garlic Alfredo

One Pot Spicy Garlic Almond Butter Noodles

Filed Under: Dinner, Popular Tagged With: italian-inspired, legumes, nut-free, one pot, pasta, plant-strong, refined sugar-free, soy-free, sweetener-free

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Comments

  1. Stef says

    October 7, 2021 at 13:54

    5 stars
    This was even better on day 2, after the flavors had time to meld, and the sauce thickened more.

    Reply
  2. Esther says

    September 24, 2021 at 22:56

    5 stars
    I just finished dinner and had to write to thank you for this recipe. It was both quick and delicious and made great use of tomatoes that were getting soft. I will definitely make this again.

    Reply
  3. MaryLou Vocke says

    September 19, 2021 at 11:24

    Would you happened to have the instructions for using an insta-pot?

    Reply
  4. Francine says

    July 19, 2021 at 08:02

    5 stars
    So good! A keeper for sure. looking forward to some of your other recipes!

    Reply
  5. K says

    February 27, 2021 at 12:23

    5 stars
    It was great! I did this with some protein pasta (made on a mix of different bean and wheat flours), and 3 cups of broth ended up being too much. It was easy to fix by just pouring out the excess liquid. Will absolutely try this recipe again with some regular pasta 🙂

    Reply
  6. Caren says

    January 26, 2021 at 00:24

    This is one of the most delicious meals I have ever had. Was easy to make, and I’m so excited about it being so delicious! I made it exactly as the recipe said, and was so perfect. Thank you so very much. I cannot wait to cook it again!!! 🙂

    Reply
  7. MommaMella says

    January 23, 2021 at 19:25

    5 stars
    Loved this! We did use fire roasted diced tomatoes as that is what I had on hand. Nice to have a new way to make pasta. Thank you!

    Reply
  8. Elsa says

    December 14, 2020 at 14:56

    5 stars
    So happy to stumble across this recipe again… it used to be in our regular rotation 4 years ago! It’s making a comeback tonight. Thank you!

    Reply
  9. Allyson says

    November 3, 2020 at 20:35

    I used Barilla protein pasta and it tasted great, but I should have added 1-2 cups more liquid! I would suggest using the entire 4 cups veggie broth and maybe 1/2 another can of tomato sauce and 1/2-1c water, or just more veggie broth. About 2c more liquid is my suggestion. It tastes great, but the noodles ended up sticking together and all the liquid was absorbed by them. Great recipe, though! Delicious dinner <3

    Reply
    • Shannon @ Yup, it's Vegan says

      November 5, 2020 at 22:44

      Thanks for your suggestions on how to convert the recipe to use protein pasta!

      Reply
  10. Darly says

    September 10, 2020 at 09:31

    I’ve never made a one pot pasta but was super curious when I stumbled upon this recipe. I made last night for dinner. What a delicious meal!!! I used regular pasta and three cup of liquid (I didn’t fully drain the tomatoes. So there was a little extra liquid there). My family LOVED it. My son is not a fan of much of the things in it. But I was able to serve him the pasta without much of “the stuff.” He loved the flavor. Thank you so much!!! This is perfect for hectic weeknight diner.

    Reply
  11. CeeKay says

    June 26, 2020 at 09:12

    I’ve got company coming and one person eats vegan so I’m really happy I found this site!

    This recipe looks divine! But holy cow ONLY 2 oz of black olives? Hahh…. As an olive lover extraordinare I’ll probably put in a whole can…and I’ll probably actually use kalmata olives for the extra flavor.

    Thanks for this site. Now my week of cooking for the vegan guest will be much easier 😀

    Reply
  12. Christy Anderson says

    March 4, 2020 at 21:18

    5 stars
    This is so flavorful! I usually cook my pasta with wine so instead of broth I used wine and water. I also usually use pasta made from legumes so that’s what I use instead of whole wheat pasta. When I make pasta I usually only use enough water for the amount of pasta in the pot, so I just eyeballed the amount of liquid in this recipe as well. Any extra just turnd into sauce anyway.

    Delicious!

    Reply
  13. Kathy Herdman says

    December 8, 2019 at 14:42

    How does one judge 12 oz of pasta? Most are i lb boxes so I would want to do the whole 16 oz or half a box, 8 oz.

    Is there a particular ratio of liquid to pasta?

    Reply
  14. Lori P says

    November 26, 2019 at 12:07

    5 stars
    This turned out to be a great recipe and one of my favorites to date since I went vegan and gluten free 3 years ago. I used the entire can of black olives and a full can of chick peas since I did not have fresh ready. I used a can of fire roasted diced tomatoes (because I didn’t have regular). I didn’t have capers so left them out and somehow skipped right over the red pepper. I also used about 1/2 a box (6oz) of gluten free elbows and the amount was perfect for the 3 cups broth. At first I wasn’t sure about the flavors since I have never combined these elements. I was looking to add some things to my diet and I am thrilled I found this recipe. I will make this at least every other week. I am so grateful for the people that work hard on websites like this one. Thank you so much!!

    Reply
  15. Diane says

    November 11, 2019 at 18:51

    I followed this recipe. While one pot is convenient, there is way too much pasta proportionately for the rest of the ingredients. Overwhelming taste of oregano and I cut down the amount of red pepper flakes, and it was still too hot. I would make it again, but I would cook the pasta separate. I would decrease the amount of oregano and eliminate the red pepper flakes. 3/4 cup of cooked chickpeas for four servings in this recipe? Not enough protein here. I would add more chickpeas and more capers too, because they were kinda lost. I would serve it over the cooked pasta.

    Reply
    • Shannon @ Yup, it's Vegan says

      November 15, 2019 at 09:34

      Hi Diane, I’m sorry you didn’t enjoy it. It has 17 grams of protein per serving from the whole wheat pasta so if you’re looking for something higher protein than that then I’d suggest making something other than a pasta recipe. I’ll chalk this up to a matter of your personal taste preferences because most folks are very happy with the flavor. Thanks for your feedback.

      Reply
  16. Kosia says

    October 10, 2019 at 11:06

    5 stars
    Thanks very much! This was a terrific recipe. My whole family loved it. I subbed white cooking wine for some of the broth (like half), also I didn’t have the ww pasta, only white. I increased the liquid by 1/2 cup and it worked great! We will be making it again for sure.

    Reply
  17. shelly says

    September 2, 2019 at 19:47

    This is excellent. We add mushrooms and peppers. Easy to chop ahead and makes it extremely easy for a weeknight meal.

    Reply
  18. Sarah Beth Short says

    July 15, 2019 at 20:30

    5 stars
    I’ve made this TWICE in the past week. The first time I followed the recipe exactly. Yesterday I partially cooked some white spaghetti for about 4 minutes before adding to the pot and reduced the broth to 2 1/2 cups. I also added some beyond meat Italian sausage. OMG!!! Even my meat eating husband has two bowls!!! Love this!!!

    Reply
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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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