One-pot pasta puttenesca

This is exactly what the name says: a one pot pasta. You chuck it all in and in the time it takes for the pasta to cook, you have a gorgeous saucy pasta, full of flavour, nourishing and comforting.

This is the perfect recipe to feed a hungry family on a busy weeknight when you haven‘t had time to prepare anything and the kids what food quick!

You can mix up the ingredients if you like, taking away things like capers and olives or adding in extra veggies towards the end, like spinach. Play around with it, so you have more than one of these super easy recipes up your sleeve for whenever the time calls. Feel free to change the pasta shapes too.

10 minutes

25 minutes

15 minutes



400g spaghetti

1 kg cherry tomatoes halved

1 cup black olives

4 tbs capers

1 red onion sliced

4 garlic cloves thinly sliced

2 tbs extra virgin olive oil

Good pinch of salt

Good pinch of dried chilli flakes

Good grind of black pepper

1.5 litres good vegetable stock.

To serve

Juice ½ lemon

½ cup toasted pine nuts

Bunch fresh basil


Vegan Parmesan


  1. Take a large saucepan or casserole pot, add all the ingredients and bring to a boil, reduce to a simmer and cook stirring regularly until the pasta is al dente.
  2. Just before serving take a good handful of the basil leaves and roughly break them and add them to pasta along with the juice of half a lemon. stir to combine.
  3. Serve in large pasta bowls with spoonfuls of the sauce, top with lightly toasted pine nuts, extra basil leaves and vegan parmesan if using.

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