With whole wheat pasta: One Pot Pasta Puttanesca

a bowl of one pot pasta puttanesca with whole wheat pasta

Say goodbye to weeknight dinner dilemmas and dinner party stress, because we’ve got the reliable pasta recipe for every occasion – this speedy and saucy One Pot Puttanesca! This flavor-packed sauce, featuring tomatoes, olives, and capers, is not only a vegan masterpiece, but also a time-saving hero, that comes together in a snap.

It’s a tasty single pot pasta recipe. But if you’re looking for more, we have compiled a list of five of our most popular one pot pasta dishes in our one-pot pasta roundup!

Why is it called puttanesca?

Get ready for the raunchiest origin story for a pasta name! When we learned about it, we were a little bit shocked ourselves.

This popular pasta recipe was first seen in the World War II era in Italy. Common ingredients were not always readily available. It was a time when you made the most of what you had. In fact, you’ll find our spaghetti carbonara originated around the same time for these exact reasons.

But, we digress. To put it gently, the word puttanesca translates to “lady of the night.” In other words, a prostitute. At the time, many Italian women turned to this profession as a way to make extra money during the evenings.

Some food historians believe that this dish originated due to the speed in which it came together. And that it was something speedy and flavorful that women could make for themselves between clients. Others say that the aromas of the dish are reminiscent of this industry that thrived during World War II.

Either way, this pasta’s nomenclature comes with a fun story to tell. However, if you’re cooking this for the family, you might want to skip story time on this recipe!

a pot of pasta puttanesca with whole wheat pasta

You are about to fall in love with one pot pasta

We’ve said it before, and we will say it again… probably 100 more times… but it’s because we LOVE one pot pastas! It is the easiest way to make the tastiest pasta dishes.

Instead of leaving yourself with a huge mess to clean up at the end of the night, you only have one single dish to clean. Our go-to recipes are those that allow us to spend more time enjoying the food and less time cleaning up after cooking.

What’s even better than the ease of cleanup is the enhancement of flavor!

When cooking dried pasta noodles, you are essentially rehydrating them. In that process of rehydration, the noodles are soaking in all of the flavor of the liquid around them. That’s why you want to heavily salt your pasta water – so that your noodles don’t taste bland.

Well, the bonus with one-pot pasta is that the noodles cook alongside the ingredients of the dish. So instead of just soaking up water and salt, the casarecce in this dish absorbs the flavors of the olives, capers, herbs, and more!

And if that wasn’t enough to convince you to climb aboard the one-pot-pasta-train, we’ve got one more benefit to share with you.

Oftentimes recipes will call for you to add a scoop of pasta water into your sauce. This is because flour-based pasta naturally releases gluten when it is cooking. This gluten water helps work as a thickener, and can actually help your sauce stick to the pasta noodles.

In our one-pot pasta recipes, your noodles cook directly in with the sauce. This gluten run-off is already included and works to thicken your sauce while everything cooks together. You’ll find that the sauces in our one-pot pasta dishes are silky, even when there is no dairy involved!

o bowl of pasta puttanesca with whole wheat pasta

What is casarecce?

Casarecce is a type of pasta that is made to carry a thicker sauce — it’s the ideal pasta noodle for this recipe! The noodles are about an inch to two inches long and curl inward with a bit of a twist. Similar to gemelli or rotini, the sauce gets trapped in the curves of casarecce so every bite is filled with flavor!

To make this a healthy pasta recipe, we use DeLallo whole wheat casarecce. It is made from organic durum wheat and is the reliable match for this puttanesca.

Can I make this one-pot pasta recipe gluten-free?

Absolutely, flexibility is the name of the game! With this Puttanesca recipe, going gluten-free is a breeze. The only gluten culprit is the pasta, but fear not – just swap it out with your go-to gluten-free noodles, and you’re in business!

Whether it’s rice-based, quinoa-infused, or made from chickpeas, the world of gluten-free pasta options is vast and tasty. The beauty of this modification is that you get to customize your puttanesca to suit your dietary preferences without sacrificing the bold flavors and saucy goodness.

How to make one pot puttanesca

Add whole wheat casarecce pasta to a deep pot and drizzle with olive oil. Make sure to evenly coat the noodles to make sure they don’t stick while cooking.
Next add in tomatoes, chopped zucchini, olives and capers.
Pour the marinara sauce on top of all of these ingredients and top with thyme, herbs de Provence, and salt and pepper.
Lastly, pour in the broth and give the pot a mix.
Bring the liquid up to a boil and cook for 9-12 minutes, or until your pasta is al dente.
Give your pasta a final mix and serve it up hot!

Common Questions about One-Pot Puttanesca

Can you make one-pot puttanesca ahead of time?

While one-pot puttanesca is finest served fresh (since the pasta can continue absorbing liquid and become softer over time), you can prep all your ingredients ahead of time. If you do have leftovers, a splash of hot water when reheating helps restore the original consistency.

What makes puttanesca sauce different from regular marinara?

Puttanesca sauce brings way more attitude to the party than marinara! It’s bold and briny thanks to olives and capers, plus it’s got an extra kick of flavor from herbs and spices. Think of marinara as the mild-mannered cousin to puttanesca’s bold, sassy personality.

What kind of olives should I use in puttanesca?

Kalamata olives or Italian black olives are reliable for puttanesca because they bring a rich, meaty texture and intense flavor. Green olives can work too, but the darker varieties really give that authentic deep, complex taste that makes puttanesca so special.

How do you keep one-pot pasta from sticking together?

The key to preventing pasta from sticking in one-pot dishes is giving it an occasional stir as it cooks and making sure you’ve got enough liquid in the pot. The liquid should almost cover the pasta at the start, and a speedy stir every few minutes will keep those strands happy and separate!

a plate of one pot pasta puttanesca with whole wheat pasta

the Ayyem kitchenServings: 8 servings

Prep: 10 mins
Cook: 13 mins
Total: 23 mins

This simple pasta puttanesca is dairy free and completely plant based. It’s full of flavor and ready in less than 12 minutes! Email

Ingredients

1 pound uncooked whole wheat casarecce pasta
2 Tablespoons extra virgin olive oil
1 cup grape tomatoes sliced in half
1 large chopped zucchini
1/2 cup sliced kalamata olives
2 ounces capers
1/2 cup marinara sauce
2 teaspoons dried thyme
2 teaspoons herbs de provence
1 teaspoon kosher salt more or less to taste
1/2 teaspoon ground black pepper
4 cups low-sodium vegetable broth

Instructions

Add whole wheat casarecce pasta to a deep pot and drizzle with olive oil. Make sure to evenly coat the noodles to make sure they don’t stick while cooking.1 pound uncooked whole wheat casarecce pasta, 2 Tablespoons extra virgin olive oil
Next add in tomatoes, chopped zucchini, olives, and capers. Pour the marinara sauce on top of all of these ingredients and top with thyme, herbs de provence, salt, and pepper.1 cup grape tomatoes sliced in half, 1 large chopped zucchini, 1/2 cup sliced kalamata olives, 2 ounces capers, 1/2 cup marinara sauce, 2 teaspoons dried thyme, 2 teaspoons herbs de provence, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper
Lastly, pour in the broth and give the pot a mix. Bring the liquid up to a boil and cook for 9-12 minutes, or until your pasta is al-dente. Give your pasta a final mix and serve it up hot!4 cups low-sodium vegetable broth