One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

Ate this last night after finding it on Facebook Yup it’s Vegan! And it was delicious! If you don’t do Facebook, click here for their site.

It’s worth going over to the site as they also have a really cool video of making this dish.

This one pot spaghetti alla puttanesca packs a punch of protein & flavor with whole wheat pasta, olives, capers, chickpeas, and artichoke hearts, plus a little spice. It can be ready in under 30 minutes, and it’s totally vegan!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 483 kcal


  • 1 tsp olive oil
  • 1/2 large white or yellow onion diced
  • 2 cloves garlic minced
  • 12 oz whole wheat spaghetti (see notes about substitutions)
  • 2 oz sliced black olives (up to 4 oz. for olive lovers)
  • 14 oz artichoke hearts, drained and chopped
  • 3/4 cup cooked chickpeas, drained
  • 2 tbsp capers
  • 14 oz. canned diced tomatoes
  • 1 tbsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes (reduce to 1/4 tsp. if sensitive to heat)
  • 1/2 tsp ground black pepper (reduce to 1/4 tsp. if freshly ground)
  • salt to taste (see notes)
  • 3 cups low-sodium or salt-free vegetable broth


  1. Warm the olive oil in a large, deep, skillet and then add the onions and garlic, stirring occasionally until just starting to turn golden.

  2. Add the pasta to the skillet, breaking in half if needed (a saucepan may also work). Add the rest of the ingredients, minus the broth, to the pan on top of the pasta. Then pour the vegetable broth over everything.

  3. Cover the pan and bring to a boil. Reduce to a steady simmer (medium to medium-low heat) and, keeping covered & stirring occasionally, cook for 8-10 more minutes, or until pasta is done through to your liking.

Recipe Notes

The starch from the whole wheat pasta thickens the broth into a mild sauce and that’s what makes this recipe work its magic. Gluten-free pasta will have different results and may need different quantities of liquid. Check out the comments for some readers’ experiences making this gluten-free. Regular (not whole wheat) pasta is what the original recipe used, and it called for more liquid (4 cups) because white pasta releases more starches. I personally have not tested with anything other than whole wheat.

My olives, artichoke hearts, chickpeas, capers, and tomatoes all came from (BPA-free) cans, so I found that I didn’t need to add any salt, even with my homemade salt-free vegetable broth. It’s easiest to salt to taste after the pasta is done cooking, but if none of your ingredients have salt added, I recommend adding a bit before cooking in order to get the same results that I did.

In my picture the onions are chopped, but they will do a better job cooking through if you mince them. Sorry for the visual deception.

Finally, I have heard some feedback that the leftovers can get soggy. I think you can minimize the chances of this by: 1) cooking the pasta to al dente, 2) tossing with a bit of olive oil before you store it, and/or 3) let it fully cool, uncovered, before storing.

This recipe comes from Yep it’s vegan– a website I have only newly discovered. It’s run by Shannon who writes: “I’m Shannon, a vegan cooking enthusiast with the goal in mind of making delicious recipes to please any palate. Whether you’re a vegan, a flexitarian, trying to prepare for a vegan guest, or just want some good, wallet-friendly recipes, I hope you’ll find some inspiration here! On this blog, you’ll see food that’s 100% free of animal products: no meat, fish, eggs, dairy, or honey.” Click here for more!

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