A bowl of puttanesca pasta, made using the one-pot method

One-pot puttanesca

  • serves 1
  • A little effort

This one-pan puttanesca make a really easy midweek meal for one. The pasta soaks up the flavours, and the starch from the pasta makes the sauce rich and creamy. It also makes for less washing up!



  • anchovies 2, chopped
  • chilli flakes a pinch (optional)
  • nonpareille capers 1 tbsp
  • black olives 8, stoned and sliced
  • vine-ripened tomatoes 2, diced
  • sun-dried tomatoes 4, sliced
  • short pasta such as riccioli 100g
  • olive oil 2 tbsp
  • garlic 1 clove, crushed
  • basil a handful of leaves
  • vegetable or chicken stock 200-400ml


  • Step 1

    Put everything except the stock in a small pan with a small pinch of salt, and a good grind of black pepper. Add enough stock to just cover the pasta: how much will depend on how big the pan is. Bring to a gentle simmer. Cook for 8-12 minutes, stirring the pasta occasionally to coat in the sauce. Simmer until the pasta is tender and the liquid reduced to a sauce. Serve with more basil if you like.

Nutritional Information

  • Kcals 685
  • Fat 29g
  • Saturates 4.1g
  • Carbs 82.9g
  • Sugars 10.4g
  • Fibre 11.3g
  • Protein 17.5g
  • Salt 3.9g