One-pot pasta puttanesca

This is exactly what the title says: a one-pot dish, where the pasta is cooked along with the sauce. It might seem odd, but trust me, it works! Simply throw all the ingredients into a pan, and in the time it takes for your pasta to cook, you'll have a gorgeous sauce that's nourishing, comforting, and full of flavour.

It's the ideal recipe to feed a hungry family on a busy weeknight, when you haven't had time to prepare anything but the kids want dinner on the table, fast!

It isn't a strict recipe, either: you can remove ingredients like the capers and olives if they're not liked, or add in extra veggies, like spinach (which is best added at the end).

Feel free to play around with it, so you have more than one super-easy, one-pot, plant-based recipe up your sleeve whenever you need it.

10 minutes

25 minutes

15 minutes



For the pasta

400g spaghetti or other pasta of your choice

1kg cherry tomatoes, halved

1 cup black olives

4 tbsp capers

1 red onion, sliced

4 cloves garlic, thinly sliced

2 tbsp extra virgin olive oil

Good pinch of salt

Good pinch of dried chilli flakes

Good grinding of black pepper

1.5 litres good vegetable stock

To finish

Bunch fresh basil

Juice of ½ lemon

½ cup toasted pine nuts

Handful rocket

Vegan parmesan (optional)


  1. Add all the pasta ingredients to a large saucepan or casserole pot, and bring to a boil over a medium-high heat. When bubbling, reduce to a simmer and cook, stirring regularly, until the pasta is al dente.
  2. Just before serving, roughly break up a handful of the basil leaves and add them to pasta, along with the lemon juice, and stir to combine.
  3. Serve the pasta in large bowls, and top with spoonfuls of the sauce, a sprinkling of toasted pine nuts, some extra basil leaves and rocket, and a grating of vegan parmesan, if using.

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