Recipe: One Pot Puttanesca

Last updated: September 30, 2022, at 10:43 a.m. PT

Originally published: September 30, 2022, at 10:43 a.m. PT

An image of cooked One Pot Puttanesca garnished with fresh herbs


  • 12 ounces dried linguine
  • 12 ounces cherry tomatoes, halved
  • ½ cup pitted Castelvetrano olives
  • ½ cup chopped fresh parsley
  • ¼ cup capers
  • 4 ½ cups water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • 1 can chickpeas, drained & rinsed
  • ¼ cup grated parmesan cheese


  1. In a large wide skilled, add pasta, tomatoes, olives, parsley, capers, water, olive oil, salt, and pepper.
  2. Bring to a boil over high heat and stir frequently until pasta is al dente and most of the liquid has been absorbed – about 8-10 minutes.
  3. If it gets too dry before the pasta is cooked, add 2 tablespoons of water at a time until done.
  4. Stir in red pepper flakes and chickpeas until hot.
  5. Serve topped with grated parmesan cheese and more pepper flakes if desired.



  • Serve with a simple salad of baby arugula dressed with olive oil, lemon juice, salt, pepper and thinly sliced red onions.
Category: Recipes