Description
This Easy One Pot Puttanesca with Chickpeas is a flavorful and hearty Italian-inspired dish that combines spicy, tangy, and savory elements in a single pot. Featuring ditalini pasta simmered in a rich sauce of San Marzano tomatoes, anchovies, olives, capers, and chickpeas, it delivers a satisfying and quick weeknight meal in just 35 minutes.
Ingredients
Scale
Tomato Sauce
- 1 (28-oz.) can DeLallo San Marzano Style Whole Peeled Tomatoes
- 2 Tbsp. DeLallo Tomato Paste
- 1/4 cup extra-virgin olive oil
- 4 to 6 garlic cloves, thinly sliced
- 4 anchovy fillets
- Pinch of chili flakes
- 1/2 tsp. kosher salt
- 2 basil sprigs
Other Ingredients
- 1/2 cup Kalamata olives, coarsely chopped
- 1 Tbsp. drained capers
- 1 1/2 cups dry DeLallo Ditalini Pasta
- 1 (15-oz.) can chickpeas, drained and rinsed
- Cracked black pepper, to taste
Instructions
- Crush the tomatoes: Pour the whole peeled tomatoes with their juices into a large bowl and crush them thoroughly with your hands. Set aside the crushed tomatoes for later use.
- Sauté aromatics: Heat the extra-virgin olive oil in a large high-sided sauté pan, medium saucepan, or Dutch oven over medium heat. Add the sliced garlic, anchovy fillets, and chili flakes. Cook, breaking up the anchovies with your spoon, until the anchovies dissolve into the oil and the garlic begins to brown, about 3 minutes.
- Caramelize tomato paste: Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize and deepen the flavor of the base sauce.
- Add olives, capers, and tomatoes: Mix in the chopped Kalamata olives, drained capers, crushed tomatoes with their juices, kosher salt, and basil sprigs. Gently simmer the mixture for 5 minutes to meld the flavors.
- Cook pasta: Add 2 1/2 cups of water to the pot and bring the sauce to a boil. Once boiling, add the dry ditalini pasta and reduce the heat to a simmer. Cook uncovered, stirring often to prevent sticking, until the pasta is al dente, approximately 12 minutes.
- Finish with chickpeas: Stir in the drained chickpeas and cook for 1 to 2 more minutes, allowing the sauce to thicken and most of the liquid to reduce, creating a saucy pasta dish.
- Serve: Remove and discard the basil sprigs. Season with cracked black pepper to taste. Optionally, garnish with extra torn basil leaves and a drizzle of good quality olive oil. Serve hot with crusty bread for sopping up the flavorful sauce.
Notes
- This dish is perfect for a quick and hearty weeknight dinner, taking just about 30-35 minutes from start to finish.
- Serve with crusty bread and a simple side salad to complete the meal.
- You can adjust the amount of chili flakes to control the heat level to your liking.
- Using good quality San Marzano tomatoes enhances the rich tomato flavor.
- Make sure to stir frequently during pasta cooking to prevent sticking and ensure even cooking.
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: 18 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 6 g
- Protein: 13.5 g
- Cholesterol: 10 mg
