March 5, 2022

by Alyssa

One Pot Pasta Puttanesca

This fast vegan One-Pot Pasta Puttanesca is a 25-minute weeknight dinner with olives, capers, spaghetti, and tomato sauce. Easy to make gluten-free!

bowl of pasta with toamto sauce on a fork

There's nothing like a satisfying dinner that doesn't leave a mess in the kitchen. And when the dish is also packed with flavor, ready in 25 minutes, and calls for minimal ingredients? Count me in! This one-pot puttanesca has the classic Italian flavor from tomato and olives, so it's naturally vegan. And with an easy swap, it's gluten-free and easy to add protein to.

ingredients for one pot puttanesca pasta


Here's what you need for this fast one-pot spaghetti:

  • Olive oil
  • Garlic. I like fresh for this pasta for the best flavor
  • Capers. You can drain them well to avoid too much salty liquid in the borht.
  • Red pepper flakes, which you can omit if you're not a fan of spice.
  • Spaghetti. You can also use linguine, or gluten-free!
  • Diced tomatoes. Crushed or whole tomatoes will work. But if you use whole tomatoes, be sure to crush them while they're cooking.
  • Vegetable broth. Use low-sodium store-bought or make your own homemade broth.
  • Olives. I like pitted black olives.
stirring one pot pasta puttanesca with a wooden spoon

How to Make One-Pot Pasta Puttanesca

All you need for this quick pasta is one large pot and a wooden spoon. Here's how to make it:

pot of cooking capers and red pepper flakes in oil

Start by cooking the garlic, capers, and red pepper flakes in a drizzle of oil until fragrant and the capers are crisped.

adding pasta to a pot with tomato sauce

Next, add the canned tomatoes and their juice along with the broth. Add the pasta (broken in half) and stir well to prevent sticking. Bring the mixture to a simmer, then cover the pot and cook for 12 to 15 minutes, until the pasta is al dente. You'll need to stir the noodles every 3 to 4 minutes to prevent sticking.

stirring olives into one pot spahgetti

When the pasta is done, stir in the olives. Add your toppings and serve hot!

bowl of pasta puttanesca with olives and basil

Serving Suggestions

Serve this pasta straight from the pot. It's done in a flash and makes a complete, vegan meal. IF you'd like to add protein, try:

  • Adding drained and rinsed chickpeas during the last few minutes of cooking
  • Top with cooked chicken, sausage or another protein of choice
  • Add crispy tofu
  • Add cooked shrimp

On top, I like a sprinkle of vegan parmesan cheese and fresh herbs. Of course, if you're not dairy-free, feel free to use regular cheese.

close up on pasta with olivs, cheese and tomato sauce

More Easy Pasta Recipes

If you make this One-Pot Pasta Puttanesca, be sure to tell me what you think with a comment below!

One Pot Pasta Puttanesca

This super fast and easy one-pot pasta puttanesca is filled with capers, olives and tomatoes for a satisfying weeknight dinner in less than 30 minutes.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 534kcal
Print Pin
bowl of pasta puttanesca with olives and basil
5 from 3 votes


  • 1 tablespoon olive oil
  • 3 garlic cloves , minced
  • 3 tablespoons capers , drained
  • ½-1 tsp crushed red pepper flakes , to taste
  • 1 lb spaghetti or linguine , broken in half (gluten-free optional)
  • 1 28- ounce can diced tomatoes and juices
  • 2 cups low-sodium vegetable broth
  • ½ teaspoon kosher salt , to taste
  • ½ teaspoon pepper , to taste
  • ¾ cup pitted black olives (I like Kalamata)
  • Fresh basil or parsley leaves for garnish
  • Grated vegan parmesan for garnish


  • In a large stockpot, heat the oil over medium-low heat. Add the garlic, capers, and red pepper flakes and cook for 1 minute, stirring constantly, until fragrant.
  • Add the tomatoes and juices, broth, pasta, salt and pepper and stir well. Bring to a boil, reduce the heat to a simmer, cover the pot, and cook for 12 to 15 minutes, until al dente, stirring every 3-4 minutes and reducing the heat as necessary if pasta is sticking to the bottom of the pot.
  • Turn off the heat and stir in the olives. Top with herbs and parmesan to serve.


Serving: 1.5cups | Calories: 534kcal | Carbohydrates: 96g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1616mg | Potassium: 656mg | Fiber: 7g | Sugar: 9g | Vitamin A: 666IU | Vitamin C: 19mg | Calcium: 107mg | Iron: 4mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Absolutely delicious! Hubby went back for seconds. I doubled the liquid and added chicken. It turned out great! Thank you!


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