One Pan Spaghetti Puttanesca

One of our favorite pasta dishes.... and best part, made in 30 minutes and only one pan to clean up!

One Pan Spaghetti Puttanesca

Simple, savory and delicious!

This Spaghetti Puttanesca makes regular appearances in our house and for good reason!

This super simple pasta is fresh tasting (especially when tomatoes are ripe and in season), savory, and so delicious.

And best part, it’s quick and easy to make, taking less than 30 minutes and requiring only one pan. That means only one pan to cleanup.

And it’s made with pantry staples (we eat a lot of Italian food and always have these in the house!): Olive oil, garlic, anchovies, dried oregano, crushed red pepper, vegetable broth, gluten-free spaghetti, cherry tomatoes, tomato paste, fresh basil, fresh parsley, kalamata olives and capers (I leave out because my family doesn’t love)

Recipe adapted from Cooking Light, it super easy to make.

The sauce is simply garlic, anchovies (don’t be freaked out … they get mashed up and lend a subtle flavor… you can always use less or skip), oregano, crushed pepper, fresh tomatoes, tomato paste and chicken or vegetable stock.

You cook the spaghetti directly in the boiling sauce so it absorbs so much flavor and then top and mix with kalamata olives, capers (I skip this for my family and directly to my bowl) and fresh basil and parsley.  That’s it!

Basic ingredients, one pan, and a yummy dinner in no time!

Hope you enjoy it as much as we do!

And since one of the most asked questions is “what is our favorite brand of pasta?”, I’m linking to the blog post about Our Favorite Pasta Brands.  Let me know what your  favorite brands are!

Scroll down to see the recipe and leave a comment if you try.


Recipe adapted from Cooking Light.

5.0 from 1 reviews
One Pan Spaghetti Puttanesca
Prep time
Cook time
Total time
A quick and easy crowd pleasing meal-- One pan, pantry staples and ready in less than 30 minutes! It's fresh tasting (especially in the Summer with fresh tomatoes and herbs), savory and delicious. Recipe adapted from Cooking Light.
Recipe type: Dinner, Pasta
Cuisine: Gluten-Free
Serves: 3-4
  • ¼ cup extra-virgin olive oil
  • 6 cloves of garlic, minced
  • 2-4 anchovy fillets (first time using anchovies? start with 1 or 2 and you'll still get the flavor OR skip if you don't eat fish)
  • 1½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper (use ¾ teaspoon if you want really spicy!)
  • 4 cups gluten-free vegetable broth or chicken broth
  • up to 1 cup water
  • 12 oz gluten-free spaghetti
  • 3-4 cups multicolored cherry, halved (about 1½ pints)
  • 3 - 4 tablespoons gluten-free plain tomato paste (we have used the entire 6oz can of tomato paste and it's equally delicious, just a little creamier)
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • 24 pitted kalamata olives, chopped
  • 2 tablespoons capers (optional -- I love the flavor, my family doesn't so we often skip)
  • Salt to taste
  1. Heat a large, deep sauté pan over medium heat.
  2. Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring to break up anchovies.
  3. Add broth. Bring to a boil. Add spaghetti to pan, lower heat to medium and cook 6- 8 minutes, stirring frequently, especially at first to keep spaghetti from sticking together. Pro Tip: If the pasta is absorbing the broth and not cooking enough or you feel you want more sauce, add water ¼ cup at a time and stir in. My family has been liking extra sauce, so I've been adding about ½ cup of water at the beginning with the broth.
  4. Add tomatoes and tomato paste. Cook an additional 2 to 3 minutes or until pasta is done to taste and tomatoes warmed and blistering..
  5. Remove pan from heat, add remaining ingredients, toss to combine and serve.

3 thoughts on “One Pan Spaghetti Puttanesca

  1. Just made this last night! YUM!! Sadly, I didn’t have the anchovies on hand and didn’t have time to go buy them but I can see how they’d add a bit more flavor. Other than that it was perfect! And SO easy (to prep and to clean up, love the one-pot meal!)! I added almost the entire can of paste so it was creamier than I expected but still so delicious!! Thank you!!

      1. Hi! That’s a great question. I’ve never made these cookies with anything but maple syrup. According to a google search you could substitute honey, molasses, agave nectar, or corn syrup but the flavor would definitely be different. Hope that helps! Let me know if you try them.

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