Name: One Pot Chickpea Puttanesca Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
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, coarsely 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, to taste

If you’re looking for a flavorful, fuss-free dinner that packs a punch, I’ve got just the thing for you — my One Pot Chickpea Puttanesca Recipe. This dish comes together in just about 30 minutes, and it’s all cooked in a single pot! I absolutely love how this meal balances savory and tangy flavors with hearty chickpeas and pasta. If you want a satisfying, easy weeknight meal that feels a little gourmet yet requires minimal cleanup, you’re going to want to stick around and try this.

💚

Why You’ll Love This Recipe

One Pot Wonder: Everything cooks together, cutting down on washing up and you only need one pan.
Bold Flavors: Anchovies, olives, capers, and garlic deliver that classic puttanesca tang and umami you crave.
Protein-Packed: Chickpeas add hearty texture, plant-based protein, and fiber to keep you full and energized.
Quick & Convenient: Ready in about half an hour — perfect for busy weeknights or last-minute dinners.

Two bowls of pasta with tomato sauce and fresh green basil leaves sit on a white marbled surface. Each bowl holds three layers: small round pasta pieces in a light brown color at the bottom, a layer of rich red tomato sauce mixed with darker pieces of olives and seasoning in the middle, and scattered bright green basil leaves on top. One bowl has a silver spoon resting inside it. Next to the top bowl, there is a glass filled with orange-colored liquid and a white packaged bag of Ditalini Rigatti pasta. A cream-colored cloth with gold trim lies beside the bottom bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together beautifully for a balanced, savory sauce with a satisfying bite from ditalini pasta and creamy chickpeas. Shopping tip: grab quality canned tomatoes and olives for the best results; the right ingredients make a big difference here.

San Marzano Style Whole Peeled Tomatoes: I love using these for their sweet yet tangy flavor and low acidity—they make the sauce rich without bitterness.
Extra-Virgin Olive Oil: Use good quality oil for sautéing, as it imparts fruity notes.
Garlic Cloves: Thinly slicing helps release their aroma gently without burning it.
Anchovy Fillets: These melt into the olive oil, giving a salty, savory backbone without a fishy taste.
Chili Flakes: Just a pinch adds warmth and a bit of heat without overpowering.
Tomato Paste: Caramelizing it deepens the tomato flavor and adds a subtle sweetness.
Kalamata Olives: Their briny richness amps up the classic puttanesca vibe.
Capers: These little pops of acidity balance the sauce perfectly.
Kosher Salt: You’ll use it judiciously to season while respecting the saltiness of anchovies and olives.
Basil Sprigs: Fresh basil adds a lovely herbaceous freshness to the sauce.
Ditalini Pasta: Small, tubular pasta holds onto the sauce beautifully and cooks up in about 12 minutes.
Chickpeas: Rinsed and drained canned chickpeas make this dish wholesome and filling.
Cracked Black Pepper: A finishing touch for mild heat and aroma.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this One Pot Chickpea Puttanesca Recipe is—it’s very easy to tweak based on what you have or your taste preferences. Feel free to make it your own!

Make it Vegan: I used to worry about skipping anchovies, but swapping them for a splash of soy sauce and extra olives still gave that umami hit without fish.
Add Greens: Stir in some baby spinach or kale toward the end of cooking for a veggie boost.
Switch Up the Pasta: Tried it once with penne and really liked the way it coated the sauce differently—you can use any short pasta you prefer.
Kick Up the Heat: If you want spicier, double the chili flakes or add a dash of hot paprika.

How to Make One Pot Chickpea Puttanesca Recipe

Step 1: Prepare Your Tomatoes

Start by pouring the canned whole peeled tomatoes into a large bowl, including all the juices. This is where my hands-on approach comes in—I like to crush them by hand to get that rustic, chunky texture that makes the sauce feel homemade. You can definitely use a spoon if you prefer a smoother sauce, but I find the hand-crushed method offers the best balance of texture.

Step 2: Build the Flavor Base

Heat the olive oil in a large, high-sided sauté pan or Dutch oven over medium heat. Add the thinly sliced garlic, anchovy fillets, and chili flakes. This part always fills the kitchen with such a tempting aroma! Use the back of your spoon to break up the anchovies as they melt into the oil—that slow melting is key to that deep, savory flavor without overpowering fishiness. Let the garlic lightly brown, about 3 minutes, but be careful it doesn’t burn as that turns bitter.

Step 3: Deepen the Tomato Flavor

Next, stir in the tomato paste and cook for 2 more minutes. I discovered this trick after a few attempts—caramelizing the paste really brings out a richer, slightly sweet tomato essence that transforms the sauce. Don’t rush this step!

Step 4: Add the Olives, Capers, and Tomatoes

Now toss in the chopped Kalamata olives, drained capers, crushed tomatoes with their juices, kosher salt, and fresh basil sprigs. Let everything simmer gently for about 5 minutes. This is where the sauce starts to develop that classic puttanesca character—salty, tangy, and fragrant. Just keep it at a gentle bubble; high heat will toughen the basil and make the sauce too sharp.

Step 5: Cook the Pasta and Chickpeas Together

Add 2 1/2 cups of water to the pot and bring it all to a boil. Once boiling, stir in the ditalini pasta and reduce the heat to a simmer. You’ll want to keep the pot uncovered and stir often to prevent sticking—this part demands a little attention, but it’s well worth it. Cook until the pasta is al dente, about 12 minutes. Then stir in the rinsed chickpeas and cook for another 1 to 2 minutes until the sauce thickens up nicely. I love how the chickpeas soak up the flavors while keeping the meal hearty.

Step 6: Finish and Serve

Remove and discard the basil sprigs, then season the dish with freshly cracked black pepper. If you’re feeling fancy, garnish each bowl with extra torn basil leaves and a drizzle of good-quality olive oil. Serve with crusty bread on the side—you’ll want something to scoop up every last bit of that amazing sauce.

👨‍🍳

Pro Tips for Making One Pot Chickpea Puttanesca Recipe

Don’t Skip Caramelizing the Tomato Paste: It adds such depth to the sauce, trust me—it’s a game-changer I learned after many trials.
Stir Frequently During Pasta Cooking: Pasta tends to stick to the bottom in one-pot dishes; a little patience and stirring saves you from a burnt mess.
Use Fresh Basil Sprigs, Not Chopped Basil: Adding whole sprigs lets you infuse flavor and easily remove them before serving without overwhelming the dish.
Adjust Salt Carefully: Since olives, anchovies, and capers are salty, taste before adding extra salt to avoid an overly salty dish.

How to Serve One Pot Chickpea Puttanesca Recipe

A white bowl filled with short tube-shaped pasta cooked in a bright red tomato sauce mixed with round chickpeas and small pieces of dark, sliced olives. Fresh green basil leaves are scattered on top, adding a fresh touch of color. A silver spoon rests on the right side inside the bowl. The bowl sits on a white marbled surface, with a glass of amber-colored drink placed to the upper left and a few basil leaves near the lower left corner. A cream-colored cloth with brown trim is seen at the lower right edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this dish with freshly torn basil leaves and a generous drizzle of good extra-virgin olive oil right before serving—makes it look and taste restaurant-worthy. Sometimes, a sprinkle of grated Parmesan or vegan cheese adds a lovely touch, but that’s entirely optional.

Side Dishes

This puttanesca pairs wonderfully with a crisp green salad tossed with lemon vinaigrette to cut through the richness. I also love serving it alongside some crusty garlic bread or a simple roasted vegetable medley for an easy, complete meal.

Creative Ways to Present

For special occasions, I like serving the One Pot Chickpea Puttanesca in shallow bowls topped with microgreens or edible flowers for a pop of color. A rustic wooden board with artisan bread on the side makes it feel like a cozy Italian trattoria meal—always a hit with guests!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the puttanesca cool completely and transfer it to airtight containers. It keeps well in the fridge for up to 3 days—just give it a good stir before reheating as the pasta tends to soak up the sauce.

Freezing

Freezing this dish is possible but I usually avoid it because the chickpeas and pasta can get a bit softer after thawing. That said, if you want to freeze, flash cool it and portion into freezer-safe bags or containers. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

I prefer reheating leftovers on the stovetop over low heat with a splash of water or broth to revive the sauce’s consistency. Microwave works too—just cover and reheat in short bursts, stirring in between to avoid drying out.

FAQs

Can I make One Pot Chickpea Puttanesca Recipe without anchovies?

Absolutely! If you prefer to skip anchovies, you can add a splash of soy sauce or miso paste to maintain that savory umami flavor. Some people also use mushrooms or a bit of seaweed for depth. Just keep in mind that anchovies dissolve and enrich the sauce uniquely, so the flavor will be a bit different but still delicious.
Can I use other types of pasta in this recipe?

Yes! While ditalini is ideal for holding sauce, any small or medium pasta shapes like penne, macaroni, or shells work well. Just adjust the cooking time slightly based on the pasta you choose to keep it al dente.
Is this recipe gluten-free?

The recipe as written uses regular pasta, so it’s not gluten-free. However, you can easily swap the pasta for your favorite gluten-free variety. Just keep an eye on cooking time since gluten-free pasta tends to cook faster and can become mushy if overcooked.
How spicy is this recipe?

This One Pot Chickpea Puttanesca Recipe has a gentle heat from the pinch of chili flakes—enough to complement the flavors without overwhelming. Feel free to adjust the chili flakes to increase or reduce spiciness based on your preference.

Final Thoughts

This One Pot Chickpea Puttanesca Recipe has become a staple in my kitchen, especially on nights when I want something quick yet comforting and full of bright, complex flavors. I hope you enjoy making it as much as I do because it really delivers on taste without the hassle. Give it a try and watch your family or friends go crazy for those savory, satisfying bites—and the best part? All in one pot, one cleanup. You’ve got a winner here.