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.
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:Â 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!
One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts
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
Nutrition
(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:
Mark says
I made this last night, using whole wheat thin spaghetti. I found that some of the spaghetti was stuck together, but when I had tried to stir it earlier in the process, it wasn’t cooked enough and the spaghetti broke into pieces instead. Also, when it was all done, it was very sticky and gluey and there wsn’t really much “sauce” to speak of, all the liquid was gone. However, it tasted good. I’m not so hung up on texture, but is there anything I did wrong? Should I try the original 4 cups of broth in the original recipe?
Shannon @ Yup, it's Vegan says
Hi Mark,
I’m honestly not totally sure what went wrong here – I’m wondering if your pasta had some other ingredients aside from whole wheat flour which made the recipe not behave as expected? The other thing that comes to mind is that your pan may have been too shallow/wide which caused the broth to evaporate before the starches from the pasta could collide with it. This is purely speculation though. I’m really sorry that you didn’t have an ideal outcome, though I am glad you enjoyed the flavor anyway! I wish I could help more :/
Gabrielle says
I loveeeeed this recipe! I diddnt really succeed with the “one pot pasta” thing though. I used gluten free pasta ( saw your warning too late) and it made the sauce taste like pasta a lot. The pasta kinda cooked together too ( I know it´s not idéal but I used a wok because i diddnt have a large enough pan). What are your thoughts, do you think gluten free pasta and the wok made that much of a différence?
I was thinking of cooking the pasta appart next time. Then should I add less broth to the original recipe?
Thanks so much and keep the good work!
Shannon @ Yup, it's Vegan says
Gluten-free pasta definitely doesn’t guarantee the same results; I wouldn’t guess the wok had much to do with it. Some readers have had success with gluten-free pasta, but that could vary wildly depending on what it’s made out of.
Cooking it separately should work! Omit the broth completely. Reserve a little bit (around 1/4 cup) of the pasta cooking liquid to make a more cohesive sauce if needed when you add in the cooked pasta.
Erin says
So I ended up trying this recipe with an ancient grain gluten free Penne. I figured it would be sturdier and hold up better in the dish being a gluten free noodle. It was awesome!!! I made no variations at all and it was great the next day which usually isn’t so great with GF pasta. Thanks!!!
Erin says
Hi there I just stumbled upon what looks like a great recipe. I LOVE Puttanesca. I am Celiac and have only started experimenting with regular recipes and mixing in gluten free products. I’ll give it a whirl tonight and let you know my results!
Olivia says
Was super excited about trying this recipe… but unfortunately it turned out really bland. Maybe it would have had more flavor had I used tomatoes that were salted? Not sure but it definitely didn’t have a lot of flavor. Hopefully will turn out better next time!
Shannon @ Yup, it's Vegan says
Hi Olivia, I’m so sorry to hear that you were underwhelmed by the flavor of the pasta. I usually find that between the chickpeas, artichokes, capers, olives… there’s a lot of briny goodness in there. Because the recipe calls for a lot of canned or jarred, shelf stable ingredients it’s been pretty much impossible for me to come up with an amount of salt that would work for everyone to add, so I would definitely recommend adding more salt to taste after cooking is finished. I have stated this in the recipe notes but maybe I should make that more clear. A drizzle of olive oil can also help to round things out. Thanks for your comment – I appreciate the feedback.
Trish says
Simple, quick and DELICIOUS! Kept to recipe. Def keeping this in my rotation. thanks!!
Nina says
Shannon! This is a brilliant creation. I don’t know if I will ever make pasta the traditional way again! We used gluten-free rice pasta with Rice Bran in it (Tinkyada). I figured that maybe it would add the most starchy thickener to the broth. It turned out gorgeous! Appreciate your heads up about it under your notes and reviews from those who gave GF a go. My guess is we could probably add some sauteed veg (zucchini?) to the pot before adding the broth. Thanks again!
Crock Pot Conversion says
How easily do you think you could transfer this recipe for slow cooker? I am thinking put all ingredient into crock pot and cook on low for 6-8 hours? Maybe less? Not sure.
Shannon @ Yup, it's Vegan says
I honestly am not sure would happen with this recipe in the slow cooker… I’m worried that the texture of the pasta wouldn’t come out right but I really have no idea. You’d have to just go with your gut instinct. and if you try it I’d love to hear whether it’s a success!
Margie says
This sounds awesome! I want to make this for a large group, do you think it can doubled & made in a paella pan?
Shannon @ Yup, it's Vegan says
Margie, I think you could definitely double it (though I have not personally tried doing so)! Let me know how you like it!
maureen says
I made this with regular pasta- thin spaghetti, although I normally use angel hair pasta. I did increase the broth to 4 cups per the recipe. LOVED IT! turned out great! I’m 1/2 Italian and never tried this kind of dish.. will def. make again!
Nadine says
I used gluten free rice pasta swirls and it turned out a treat!! My fussy kids loved it! I also put the onions, garlic and artichoke in my Vitamix and wizzed until puréed. I thought that my kids wouldn’t try the pasta if they saw the artichokes. Thanks for a great recipe! X
Shannon @ Yup, it's Vegan says
What a great idea to puree the veggies first!! Glad to hear that the rice pasta worked too 🙂
BabblinBrookie says
I’m currently eating gluten free. I went against your advice, and used a Brown rice rigatoni noodle. The sauce was more like Italian dressing consistency, but just as great. Thanks!
Shannon @ Yup, it's Vegan says
Thanks so much for letting me know that the recipe worked for you with brown rice pasta – and I’m glad you enjoyed it!
Anienipoot says
Thank you, God for one pot spaghetti! Love, busy nurse with a veggie monster for a husband.
Shannon @ Yup, it's Vegan says
I love this recipe for how well it fits into busy schedules 🙂 glad you enjoyed!
Deryn @ Running on Real Food says
Oooh, ya, I love this recipe! I think I’ve seen a few times on Pinterest but finally clicked through to have a look. I’ll give it a try soon 🙂 Thanks for sharing!
Shannon @ Yup, it's Vegan says
Thanks, Deryn! I don’t think you’ll be disappointed =]
Rebecca says
Rich and delicious – I used buckwheat pasta and it was perfect.
Thanks!
Shannon @ Yup, it's Vegan says
I’m happy that you enjoyed it 🙂 and good to know that it worked with buckwheat pasta!
M Briggs says
OMG this was sooo good!!! My meat loving boys had seconds and my former vegetarian brother said it was awesome and that his still vegetarian kids would like this! Thanks
Shannon @ Yup, it's Vegan says
So happy to hear it, thank you for sharing!
Rebecca Gregory says
Wow.. I just made this for dinner and it was amazing. I will have to add this dish to my lists of favorites and make it often! It was really quick and easy. Even my meat loving boyfriend couldn’t get enough of it.
ida says
Just cooked this for dinner. Tastes fantastic and was easy to prepare and cook! I’m not a vegan but this is just great as an introduction to veganisim…
Shannon @ Yup, it's Vegan says
Thanks for your comment, Ida, I’m so happy to hear that you liked the dish! This is definitely one of those recipes that you don’t have to be vegan enjoy 🙂
Shawn says
This was so delicious! It turned out amazing!
Thanks for sharing!
Shawn
Shannon @ Yup, it's Vegan says
So glad you liked it, Shawn! 🙂
Kim says
Everything tasted so good! I added fresh oregano and basil from my herb garden. There’s only one thing that I will change next time. Ill use regular pasta! This was the first time that I ever used wheat pasta and I guess I don’t like it haha! The rest was absolutely delicious though! Also, was I supposed to drain the canned tomato?
Shannon @ Yup, it's Vegan says
I could see how whole wheat pasta might be an acquired taste! I’m really glad to hear that you liked everything else though, thanks so much for letting me know! 🙂 I didn’t intend for the canned tomato to be drained, but if you are sensitive to the canned taste or anything I’m sure draining them wouldn’t cause any issues.
Btw, you may want to increase the liquid if you make it again with white pasta – to about 4 cups.
Deb says
I made this for dinner last night. It was delicious, and RIDICULOUSLY simple to make! I thought the amount of oregano in the recipe (1 Tb.) was a bit much, so I used 1 tsp., but other than that I followed the recipe. I took the advice and let it cool completely (uncovered) before storing the leftovers. I had another portion for dinner tonight, and did not find it mushy. We’ll see what the texture of the frozen portions are like sometime in the near future. Thanks for sharing this recipe – I will definitely make it again. 🙂
Shannon @ Yup, it's Vegan says
I will admit I can be overzealous with my oregano love :). I’m glad you were able to adjust the seasoning to your taste, and so happy that you enjoyed the dish! Thanks for letting me know =]
Deb says
I can definitely relate – I have a similar tendency with basil!!
Chris Barnes says
In case you haven’t examined everything other than whole wheat grains, how will you know nothing otherwise is fine? I’m gluten cost-free along with My partner and i haven’t attained a menu My partner and i can’t change however. Probably the cooking time/liquid would have to end up being modified, although I’d end up being amazed in the event you couldn’t create anything very good by using it.
Shannon @ Yup, it's Vegan says
Hi Chris,
You’re right that I haven’t tested the other options (e.g. gluten-free or white pasta), and that’s why I haven’t listed instructions for using them. I agree that with some tweaking, this dish could be gluten-free, but I haven’t worked with gluten-free pasta and I’m uncomfortable recommending a substitution. I wanted to make it clear that if anyone tries that, it will be an experiment and I can’t guarantee good results. If you try it out, I’d love to hear how it goes.
CT says
I make something similar but find that I like penne pasta better. I like to add red bell pepper too. For a crowd I make this in a 5 QT Dutch oven (450 degrees F for 35-40 min) toss 1 lb of penne with 1 Tb olive oil, top with undrained diced tomatoes (I used home canned so about 1 qt), add in other goodies (like your recipe), herbs then cover & bake. I really don’t do exact measurements. I just spread even layers of each item, after baking I toss the ingredients to mix lightly, add fresh sliced basil on top and replace the lid until ready to eat. Baking it makes it a great “hands off” event.
Shannon @ Yup, it's Vegan says
Baking it sounds like a really good idea! I’m also glad to hear that it works well with ‘lazy’ ingredient amounts – do you not even measure a specific amount of liquid?
katek says
Do you use stock, or just the canned tomatoes?
Laura says
Do you think I can make this in a non-one-pot way? I want to have left overs, so I think having the sauce and pasta separate would be better, right? The pasta with a bit of olive oil to keep it from drying out, cooked el dente, and then the sauce. If I just chuck it all together in a pot to cook that should work, I assume? Also, I don’t really love artichoke hearts, do you think they are vital?
Shannon @ Yup, it's Vegan says
That would probably work fine (let me know how it goes!). Mine worked fine as leftovers for about 3 days, even when cooked in one pot, but a couple of people had their leftovers be kind of mushy, so the safest bet would be to cook them separately. You might want to reduce the amount of broth in the sauce, though, since the pasta won’t be cooking in it to thicken it up. The artichoke hearts are definitely not vital.
Laura says
By the way, your recipe is featured on Buzzfeed – thats how I found it: http://www.buzzfeed.com/emofly/one-pot-pastas
Rosa says
I have used one of those instant pots. I use half the time recommended on the GF pasta, throw everything in the pot, make sure all is covered with liquid, maybe a little more, and when the timer goes off, release the pressure and then serve. Never had a problem with GF pasta doing that. The longest time is in the prep; remember, cover all with liquid, and set the cooker timer to half what is needed according to the package. I have found the best luck as far as texture goes, is using Tinkyada pasta.
Akua says
If you haven’t tested anything other than whole wheat, how do you know nothing else will work? I’m gluten free and I haven’t met a recipe I can’t adjust yet, in ten+ years. Probably the cooking time/liquid would need to be adjusted, but I’d be shocked if you couldn’t make something good with it.
Shannon @ Yup, it's Vegan says
Hi Akua,
I had a reader try this with gluten-free pasta (and no other changes to the recipe), and it made the pasta fall apart, so I added a note of caution. However, I definitely agree with you – with some tweaking it could still be great, but I am not comfortable recommending that type of substitution without having tested it. If you try it then I would love for you to let me know of your findings!
Emily says
Just want to let you know that this recipe is AMAZING. Delicious and very easy to make! I loved it. My husband loved it. My 2-year-old loved it. My 1-year-old loved it. We ALL loved it. Thank you!!!!
Shannon @ Yup, it's Vegan says
Wow – I’m so happy to hear that this was kid-friendly! That’s awesome. Thanks very much for letting me know, Emily!
Cinzia says
I am Italian.
And this is BLASPHEMY for us.
The pasta MUST BE boiled in water with nothing else but salt. The sauce must be added ONLY when the pasta is cooked, and it must be ‘al dente’, which means cooked until just firm. I’m sure this receipt is good, but please don’t ever call it Italian 🙂
Shannon @ Yup, it's Vegan says
I really did try to avoid (and always do, whenever my recipes are inspired by other cultures than my own) implying that this dish is authentic. It is inspired by Italian food and I defend my decision to say so, as a way of giving people a sense of the flavor profile.
I hope I’m correct that your comment is lighthearted, but if not, I’m sorry to have offended you, as that was certainly my not my intention.
Cinzia says
No offense, I understood what you meant! I didn’t want to sound so patriotic, I was exaggerating on purpose 🙂
Shannon @ Yup, it's Vegan says
Okay, phew, I’m glad =]
Carrie says
Loved it! Do you have any idea as to the nutritional breakdown?
Shannon @ Yup, it's Vegan says
So glad you liked it, Carrie! Thanks! Off the top of my head, I would say that the whole grain pasta and chickpeas add a substantial amount of protein/fiber, but as far as specific nutrient levels, I think an online nutrition calculator would be much more accurate than I would =].
Kelly @ hidden fruits and veggies says
I’m in love with this! I’m incredibly lazy so opening up a few cans and cooking all in one pot is perfection.
Shannon @ Yup, it's Vegan says
I feel ya on the laziness, Kelly! Very little prep work is one of the many reasons I love puttanesca/this dish.
Katie @ Produce on Parade says
Um, that looks amazing. Being in a Puttanesca rut sounds okay by me!! Good luck in your race 😀
Shannon @ Yup, it's Vegan says
Thanks, Katie!
Nicole says
Do you need to cook the pasta in a pot before adding it to the skillet
Shannon @ Yup, it's Vegan says
No, this should be uncooked dried pasta.
Laura @ the gluten-free treadmill says
Love love love this recipe and I can’t wait to hear how your race goes this weekend! I am rooting for you!
Shannon @ Yup, it's Vegan says
Thanks Laura!! I’m pretty nervous but excited 😀
Anne says
Great, I can’t wait to try. Do you think it can be done in a slow cooker as well??