If you’re craving a flavorful, satisfying dinner that doesn’t leave you with a mountain of dishes to wash, this One Pot Chickpea Puttanesca Recipe is a total game changer. I absolutely love how everything melds together in one pot — the salty olives and capers, the punch of anchovies, and the hearty chickpeas all wrapped up with tender pasta in a rich tomato sauce. When I first tried this recipe, I was surprised by how easy it was to pull off, but even more by how deeply satisfying it tastes. Stick with me here, and I promise you’ll find your new favorite weeknight dinner.

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Why You’ll Love This Recipe

One-Pot Convenience: No need to dirty multiple pots, making cleanup a breeze.
Bold Mediterranean Flavors: Anchovies, olives, and capers create that perfect tangy punch.
Hearty and Nutritious: Chickpeas add protein and fiber, making it a filling meal.
Quick to Make: Ready in about 30 minutes, perfect for busy weeknights.

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

The ingredients in this One Pot Chickpea Puttanesca Recipe come together beautifully without fuss. I recommend using good-quality canned tomatoes and pasta for the best results—trust me, it makes a difference.

San Marzano Style Whole Peeled Tomatoes: These tomatoes have a bright, sweet flavor that forms the heart of the sauce.
Extra-virgin Olive Oil: Use the best you have; it infuses the sauce with richness right from the start.
Garlic Cloves: Thinly sliced for mellow, toasty flavor without overpowering the dish.
Anchovy Fillets: Don’t skip these! They melt into the oil to create a savory depth that’s magical.
Chili Flakes: Add a subtle heat, but adjust to your spice preference.
Tomato Paste: A couple of tablespoons help thicken and deepen the tomato flavor.
Kalamata Olives: Add a briny pop—coarsely chopped to spread flavor throughout.
Capers: Little bursts of tartness to balance the sauce.
Kosher Salt: Essential for seasoning as you go.
Basil Sprigs: Fresh herbs add that classic Italian aroma and flavor.
Ditalini Pasta: Small and perfect for this saucy recipe; it cooks evenly in the same pot.
Chickpeas: Canned works great—just drained and rinsed for a creamy texture and protein boost.
Cracked Black Pepper: Freshly ground to finish off the dish with a peppery zing.

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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, and I often tweak it depending on what I have on hand or dietary preferences. Don’t hesitate to make it your own!

Use Gluten-Free Pasta: When I switched to gluten-free ditalini, the texture stayed wonderful, and the dish still felt hearty.
Add Fresh Veggies: I sometimes toss in chopped spinach or zucchini for extra greens—and it works beautifully.
Make It Vegan: Skip anchovies and boost flavor with a splash of soy sauce or miso paste instead.
Spice It Up: More chili flakes or a dash of smoked paprika will give it a smoky heat if that’s your vibe.

How to Make One Pot Chickpea Puttanesca Recipe

Step 1: Prepare Your Tomatoes

Start by pouring your canned whole peeled tomatoes into a large bowl and use your hands to gently crush them. This step is key—crushing by hand gives you varying textures in the sauce that a blender could never replicate. Set the crushed tomatoes aside for now; you’ll add them a bit later.

Step 2: Infuse the Oil with Garlic, Anchovies, and Chili

Heat the olive oil over medium heat in a large pan or Dutch oven. Add the sliced garlic, anchovy fillets, and a pinch of chili flakes. Use your spoon to break down the anchovies—they’ll dissolve into the oil and create this deep umami flavor. Keep an eye on the garlic—it should turn golden but not burn, which takes about 3 minutes. This fragrant base sets up the whole dish!

Step 3: Build the Sauce

Stir in the tomato paste and cook for another 2 minutes to let it caramelize slightly. Then add the coarsely chopped Kalamata olives, capers, crushed tomatoes with all their juices, a pinch of kosher salt, and the basil sprigs. Let everything gently simmer for about 5 minutes—the flavors will mingle and develop beautifully here.

Step 4: Cook the Pasta and Chickpeas Together

Pour 2 1/2 cups of water into the sauce and crank up the heat until it boils. Add your ditalini pasta and then lower the heat to a gentle simmer. Stir often to keep pasta from sticking. After about 12 minutes, when pasta is just al dente, stir in the drained and rinsed chickpeas. Cook for another 1 to 2 minutes until most of the liquid is reduced and you’re left with a thick, saucy pasta dish. Don’t forget to fish out the basil sprigs before serving.

Step 5: Finish and Serve

Finish with a few grinds of cracked black pepper. If you like, garnish with torn fresh basil leaves and a drizzle of good-quality olive oil. I always serve mine with crusty bread to soak up every last bit of that delicious sauce—my family goes bonkers for it.

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Pro Tips for Making One Pot Chickpea Puttanesca Recipe

Crushing Tomatoes by Hand: I learned this trick from a chef friend—it gives the sauce texture and depth that’s hard to beat.
Don’t Rush Browning Garlic: Patience here means richer flavor without bitterness, so watch the pan closely.
Stir Often: Pasta can stick fast in one-pot recipes, so giving it a good stir every few minutes helps everything cook evenly.
Adjust Salt Towards the End: Capers and olives are salty, so it’s best to add extra salt gradually to avoid over-seasoning.

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 my bowls with torn fresh basil and a drizzle of fruity extra-virgin olive oil to add brightness and a silky finish. Sometimes a sprinkle of grated Parmesan or Pecorino can take it over the top if dairy is your thing.

Side Dishes

A simple green salad with a lemony vinaigrette pairs wonderfully to cut through the richness. Crusty bread is non-negotiable in my book—it’s perfect for soaking up the zesty sauce.

Creative Ways to Present

For a casual dinner, I like serving this in wide shallow bowls so guests can easily get a good mix of pasta and sauce in every bite. On special occasions, try plating with a basil leaf on top and a quick drizzle of chili oil for a pop of color and heat.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge where they keep well for up to 3 days. The flavors actually develop more overnight, though the pasta does soak up some sauce.

Freezing

I’ve frozen this dish without issues—just portion it into freezer-safe containers and thaw overnight in the fridge. When reheated, it may need a splash of water or olive oil to loosen the sauce.

Reheating

I reheat gently on the stovetop over medium-low heat, stirring often until warmed through. Microwaving works too, but I prefer the stovetop for better control and preservation of texture.

FAQs

Can I make this One Pot Chickpea Puttanesca Recipe without anchovies?

Absolutely! While anchovies add a savory depth, you can omit them for a vegetarian or vegan version. Try adding a splash of soy sauce or a bit of miso paste for umami instead.
What pasta can I use if I don’t have ditalini?

You can substitute small pasta shapes like elbow macaroni, small shells, or even orzo. Just adjust cooking time as necessary since pasta shape affects how quickly it cooks.
How can I make this recipe spicier?

Add extra chili flakes during the garlic and anchovy step or finish with a drizzle of chili oil right before serving. Fresh sliced chili peppers also work well.
Can this recipe be made gluten-free?

Yes, simply swap the ditalini pasta for a gluten-free pasta variety. Just keep a close eye on cooking times as gluten-free pasta tends to cook faster.

Final Thoughts

This One Pot Chickpea Puttanesca Recipe is one of those dishes I always fall back on when I want something hearty but fuss-free. It’s got bold, comforting flavors yet comes together fast, which is perfect for busy nights. My family goes crazy for the way the salty olives and tender chickpeas mellow into the tomato sauce. If you give it a try, I’d love to hear how you customize it to make it your own. Trust me, once you get this one in your rotation, it’ll be hard to part ways!