This One Pan Pasta Puttanesca is bold, briny, full of flavor, and comes together in a single pan. No boiling pasta separately, no draining, and barely any cleanup. Just a simple, satisfying meal that’s perfect for busy weeknights, or when you’re craving something rich and comforting using pantry staples.
Special thanks for my cousin, Barbara for introducing me to this quick and easy pasta recipe!
Why You Will Love This One Pan Pasta Puttanesca
- Easy One Pan Dinner: Everything cooks together in a single skillet for easy preparation and clean up.
- Fast Weeknight Meal: From prep to plate in about 20 minutes, so you get a quick pasta dinner, without sacrificing flavor.
- No-Boil Pasta Method: Dry noodles simmer right in the sauce, soaking up savory chicken stock for maximum taste.
- Bold Puttanesca Flavor: Briny Castelvetrano olives, capers, garlic, and crushed red pepper bring that signature puttanesca pasta punch in every bite.
- Budget Friendly: This pasta recipe uses shelf staples making it perfect for stretching the grocery budget.
- Versatile & Customizable: Swap pasta shapes, use vegetable broth for a vegetarian spin, or boost protein with canned tuna or anchovies.
- Mediterranean-Inspired: Olive oil, tomatoes, parsley, and Parmesan combine for a fresh, Italian-style finish that feels restaurant-quality at home.
Ingredients and Substitutions
- Dried Spaghetti: Substitute with any long pasta shape like linguine or fettuccine.
- Chicken stock: Swap with vegetable stock for a vegetarian version.
- Castelvetrano olives: Kalamata or green olives are great alternatives.
- Parmesan cheese: Try Pecorino Romano or Grana Padano, for a saltier finish.
How to Prepare One Pan Pasta Puttanesca
- Heat olive oil in a deep sauté pan over medium heat.
- Add sliced garlic and crushed red pepper. Cook for about a minute, until fragrant.
- Add the dry pasta to the pan.
- Top with olives, capers, cherry tomatoes, parsley, salt, pepper, and chicken stock.
- Bring to a boil and stir often to prevent sticking.
- Simmer until the pasta is al dente and most of the liquid has reduced, about 8-10 minutes.
- Turn off heat and stir in the Parmesan, until creamy and melted.
- Garnish with extra parsley, cheese, and cracked black pepper before serving.
How to Serve and Store
- Serve this One Pan Pasta Puttanesca with extra Parmesan and a drizzle of olive oil.
- Pair with a green salad and/or crusty bread.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of chicken stock or water to refresh the sauce.
Frequently Asked Questions
- Can I use a different type of pasta? Yes! Linguine, fettuccine, bucatini, or even short pasta shapes like penne or rigatoni will work. Just adjust the cooking time by a minute or two depending on the shape.
- Is there a gluten-free option? Definitely. Use your favorite gluten-free pasta. Keep in mind that gluten-free varieties may absorb liquid differently, so check often and adjust with a splash of extra stock if needed.
- Can I make this vegetarian or vegan? Yes. Simply swap the chicken stock for vegetable stock and use a dairy-free Parmesan alternative or omit the cheese entirely for a vegan version.
- What if I don’t have Castelvetrano olives? No problem—Kalamata, green, or even canned black olives are great alternatives. Just make sure they’re pitted and halved.
- How do I keep the pasta from sticking together? Stir often, especially in the first few minutes of cooking. This helps separate the pasta and ensures it cooks evenly in the broth.
More Easy Pasta Recipes to Love
- Canned Tuna Pasta with Lemon
- Quick Rigatoni Pasta Pomodoro
- Creamy Tomato Orzo Pasta
- Easy Pasta with Shrimp and Tomatoes
- One Pot Pasta Fagioli
- Quick Pasta alla Vodka
One Pan Pasta Puttanesca
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This One Pan Pasta Puttanesca is bold, briny, full of flavor, and comes together in a single pan. No boiling pasta separately, no draining, and barely any cleanup. Just a simple, satisfying meal that’s perfect for busy weeknights, or when you’re craving something rich and comforting using pantry staples.
Ingredients
- 12–ounces dried spaghetti
- 4 cups chicken stock
- 2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/2 cup Castelvetrano olives, halved
- 2 tablespoons capers, rinsed and drained
- 3/4 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, plus more for garnish
- Salt and black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
Instructions
- Heat olive oil in a deep sauté pan over medium heat.
- Add sliced garlic and crushed red pepper. Cook for about a minute, until fragrant.
- Add the dry pasta to the pan.
- Top with olives, capers, cherry tomatoes, parsley, salt, pepper, and chicken stock.
- Bring to a boil and stir often to prevent sticking.
- Simmer until the pasta is al dente and most of the liquid has reduced, about 8-10 minutes.
- Turn off heat and stir in the Parmesan, until creamy and melted.
- Garnish with extra parsley, cheese, and cracked black pepper before serving.
- ENJOY!
Notes
- For a more briny flavor, do not rinse the capers.
- Stir frequently during the initial boil to prevent clumping.
- Liquid level: If the sauce looks dry before the pasta is al dente, splash in ¼ cup extra stock or hot water.
- Heat control: Medium heat keeps the garlic from burning and stock from evaporating too fast.
- Cheese off heat: Add Parmesan after turning off the burner to avoid stringiness or scorching.
- Finish with freshness: A last sprinkle of parsley and cracked black pepper brightens the whole dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American, Italian
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.
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