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Chickpea Puttanesca

This hearty one pot puttanesca from @dishingouthealth is a delicious and easy weeknight dinner that comes together in 30 minutes. Serve with crusty bread and a simple side salad.

Puttanesca sauce with ditalini pasta and chickpeas

  • Prep Time

    10min

  • Cook Time

    25min

  • Total Time

    35min

  • Servings

    4

  • Recipe Category Pasta

  • Recipe Cuisine Italian

  • Recipe Level Simple

Recipe By: Jamie Vespa @dishingouthealth

Ingredients

Directions

  • Pour tomatoes and their juices into a large bowl and use your hands to crush tomatoes. Set aside.
  • Heat olive oil in a large high-sided sauté pan, medium saucepan or Dutch oven over medium heat. Add garlic, anchovies, and chili flakes; cook, breaking up the anchovies with your spoon until they melt into the oil and the garlic starts to brown, about 3 minutes. Stir in tomato paste; cook 2 more minutes to caramelize.
  • Add olives, capers, crushed tomatoes and their juices, salt, and basil sprigs; gently simmer mixture for 5 minutes.
  • Add 2 ½ cups of water and bring mixture to a boil. Once boiling, add pasta and reduce heat to a simmer.
  • Simmer, uncovered, stirring often to prevent pasta from sticking to the pan, until the pasta is al dente, about 12 minutes. Stir in chickpeas and cook 1 to 2 more minutes, until most of the liquid has reduced and you have a saucy pasta. Discard the basil sprigs, and finish with a few grinds of cracked black pepper.
  • If desired, garnish each bowl with extra torn basil and a drizzle of good quality olive oil. Serve with crusty bread for sopping up extra sauce.

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Keywords:

chickpea puttanesca , puttanesca recipe , italian chickpea recipe

Chickpea Puttanesca

This hearty one pot puttanesca from @dishingouthealth is a delicious and easy weeknight dinner that comes together in 30 minutes. Serve with crusty bread and a simple side salad.