One Pot Puttanesca with Chickpeas
Indulge in the simplicity of our Easy One Pot Puttanesca with Chickpeas, ready in just 30 minutes for a delightful weeknight dinner. Accompany it with crusty bread and a refreshing side salad.
**Course:** Main Entree
**Cuisine:** Italian
**Diet:** Vegetarian
**Prep Time:** 10 minutes
**Cook Time:** 25 minutes
**Total Time:** 35 minutes
**Servings:** 4
**Calories:** 480kcal
**Ingredients:**
– 1 (28-oz.) can DeLallo San Marzano Style Whole Peeled Tomatoes
– ¼ cup extra-virgin olive oil
– 4 to 6 garlic cloves, thinly sliced
– 4 anchovy fillets
– Pinch of chili flakes
– 2 Tbsp. DeLallo Tomato Paste
– ½ cup Kalamata olives, coarsely chopped
– 1 Tbsp. drained capers
– ½ tsp. kosher salt
– 2 basil sprigs
– 1 ½ cups dry DeLallo Ditalini Pasta
– 1 (15-oz.) can chickpeas, drained and rinsed
– Cracked black pepper
**Instructions:**
1. Pour tomatoes and their juices into a large bowl, using your hands to crush them. Set aside.
2. 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 for about 3 minutes, breaking up anchovies until they melt into the oil and garlic browns. Stir in tomato paste; cook an additional 2 minutes to caramelize.
3. Add olives, capers, crushed tomatoes and their juices, salt, and basil sprigs; gently simmer mixture for 5 minutes.
4. Add 2 ½ cups of water and bring mixture to a boil. Once boiling, add pasta and reduce heat to a simmer.
5. Simmer uncovered, stirring often to prevent pasta from sticking, until al dente (about 12 minutes). Stir in chickpeas and cook for 1 to 2 more minutes until most of the liquid has reduced, resulting in a saucy pasta. Discard basil sprigs and finish with a few grinds of cracked black pepper.
6. Optionally, garnish each bowl with extra torn basil and a drizzle of good-quality olive oil. Serve with crusty bread for sopping up extra sauce.
**Notes:**
– *Make Vegetarian/Vegan:* Swap anchovies for a couple of dashes of vegan Worcestershire sauce.
– *Store:* Transfer leftovers to an airtight container and refrigerate for up to 5 days. Rewarm individual portions in the microwave or in a skillet over medium heat, adding a splash of water to rehydrate the sauce.
**Nutrition:**
– *Serving:* 1.5 cups
– *Calories:* 480kcal
– *Carbohydrates:* 59g
– *Protein:* 13.5g
– *Fat:* 21g
– *Saturated Fat:* 2.5g
– *Sodium:* 920mg
– *Fiber:* 6g
– *Sugar:* 5g
#shorts #chickpeas #healthyrecipes
this time of year I’m all about a
streamlined dinner and this one pot
putanesca with chickpeas that checks all
of the boxes this is a southern Italian
style sauce with lots of Briny Punchy
ingredients like Anchovies and Olives
and a Chunky Tomato Sauce I always lean
on dealo products for my Italian home
cooking for the most authentic quality
experience I hope you enjoy