One Pot Pasta Puttanesca

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Introducing this week’s easy and delicious one-pot meal! We’re using whole wheat pasta for a healthy twist, and the best part—it’s entirely plant-based!

One Pot Pasta Puttanesca

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Main Course
Servings 8


  • 1 pound of whole wheat twisty pasta casarecce
  • 2 tablespoons of good ol’ extra virgin olive oil
  • 1 cup of grape tomatoes sliced in half
  • 1 large zucchini chopped
  • 1/2 cup of sliced Kalamata olives
  • 2 ounces of capers
  • 1/2 cup of marinara sauce
  • 2 teaspoons of dried thyme
  • 2 teaspoons of herbs de Provence
  • 1 teaspoon of kosher salt adjust to your liking
  • 1/2 teaspoon of ground black pepper
  • 4 cups of low-sodium vegetable broth


  • Toss the whole wheat pasta into a deep pot, and give it a generous drizzle of olive oil. Ensure each noodle is coated well to avoid sticking while cooking.
  • Add in those vibrant grape tomatoes, chopped zucchini, olives, and capers. Now, pour the marinara sauce over this medley and sprinkle with thyme, herbs de Provence, salt, and pepper.
  • The magic touch: pour in the vegetable broth and give it a good stir. Bring the pot to a boil and let it cook for 9-12 minutes, or until the pasta reaches that perfect al-dente texture.
  • Give your creation a final mix, and there you have it—serve it up piping hot! Enjoy your delightful, wholesome, and easy-to-make one-pot wonder!

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