Description
This Easy One Pot Puttanesca with Chickpeas is a flavorful and hearty Italian-inspired meal perfect for a quick weeknight dinner. Combining robust flavors of anchovies, olives, capers, and San Marzano tomatoes, this dish features ditalini pasta and protein-rich chickpeas all cooked together in one pot for convenience and minimal cleanup. Its vibrant sauce, infused with garlic and basil, offers a comforting and satisfying experience, served best with crusty bread to soak up the delicious juices.
Ingredients
Scale
Tomato Sauce and Flavorings
- 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
Pasta and Protein
- 1 1/2 cups dry DeLallo Ditalini Pasta
- 1 (15-oz.) can chickpeas, drained and rinsed
Finishing
- Cracked black pepper, to taste
Instructions
- Crush the Tomatoes: Pour the canned whole peeled tomatoes and their juices into a large bowl. Use your hands to crush the tomatoes gently, breaking them into smaller pieces. Set this mixture aside for later use.
- Prepare the Flavor Base: Heat the extra-virgin olive oil in a large high-sided sauté pan, medium saucepan, or Dutch oven over medium heat. Add the thinly sliced garlic, anchovy fillets, and a pinch of chili flakes. Cook, breaking up the anchovies with your spoon until they dissolve into the oil and the garlic starts to turn golden brown, about 3 minutes.
- Caramelize the Tomato Paste: Stir in the tomato paste and cook for an additional 2 minutes. This step intensifies the tomato flavor by caramelizing the paste.
- Add Olives, Capers, and Tomatoes: Add the chopped Kalamata olives, drained capers, crushed tomatoes with their juices, kosher salt, and basil sprigs to the pan. Gently simmer the mixture for 5 minutes to meld the flavors.
- Cook the Pasta: Add 2 1/2 cups of water and bring the sauce to a boil. Once boiling, add the ditalini pasta and reduce the heat to a simmer. Cook uncovered, stirring frequently to prevent sticking, for about 12 minutes or until the pasta is al dente.
- Finish with Chickpeas: Stir in the drained chickpeas and cook for an additional 1 to 2 minutes, allowing the sauce to thicken and the flavors to combine. Discard the basil sprigs at this point.
- Season and Serve: Finish the dish with freshly cracked black pepper to taste. For an optional garnish, serve with extra torn basil leaves and a drizzle of high-quality olive oil. Pair this dish with crusty bread to soak up the flavorful sauce.
Notes
- This recipe comes together quickly, making it ideal for a hearty weeknight dinner in about 30 minutes.
- For best results, serve with crusty bread and a simple side salad to complement the robust flavors.
- You can adjust the level of chili flakes to your heat preference.
- If you prefer a milder anchovy flavor, reduce the number of fillets or omit them.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 920 mg
- Fat: 21 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 17.5 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 6 g
- Protein: 13.5 g
- Cholesterol: 0 mg
