One Pot Pasta Puttanesca

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Loaded with umami, this one pot pasta puttanesca blends the aromatic flavors of capers, kalamata olives and anchovies into a full bodied tomato based sauce. It cooks with the spaghetti all in one pot, making it a super easy meal with very little cleanup.


  • 16-ounce package of spaghetti
  • 4 cups water
  • 1 28-ounce can crushed tomatoes
  • 1 8-ounce can tomato sauce
  • 45 garlic cloves, thinly sliced
  • 1/2 medium sweet onion, diced
  • 1 pint grape or cherry tomatoes, halved
  • 46 ounces kalamata olives
  • 2 tablespoons capers
  • 1 teaspoon anchovy paste
  • 1 1/2 tablespoons dried basil (or a few sprigs of fresh basil)
  • 1 tablespoon dried parsley
  • 1 teaspoon coarse salt
  • Black pepper, to taste


  1. Combine ingredients in a Dutch oven or large stockpot.
  2. Bring the pot to a slow boil over medium high heat and allow the pasta to cook to al dente. Stir occasionally help the pasta cook evenly and prevent the bottom from sticking.
  3. When pasta is tender, remove from heat and allow the pot to rest for a few minutes to absorb any remaining liquids.
  4. If desired, garnish with fresh parsley and grated dairy free cheese or nutritional yeast before serving.