One-Pot Spaghetti Puttanesca

This one-pot pasta gets a ton of personality from the wine, so choose a dry white with delicate citrus notes for the best flavor – Pinot Grigio is a great option. The spaghetti absorbs most of the liquid as it cooks, leaving just enough of the bold, Italian-style sauce to coat the pasta.

Prep Time
20 min
Cook Time
20 min
40 min


  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 cups grape or cherry tomatoes
  • 1/4 tsp each sea salt and ground black pepper
  • Pinch red pepper flakes
  • 2 1/4 cups low-sodium vegetable or chicken broth
  • 3/4 cup dry white wine
  • 8 oz whole-grain spaghetti, broken in half
  • 1 15-oz BPA-free can unsalted cannellini beans (aka white kidney beans), drained and rinsed
  • 1/4 cup Kalamata olives, pitted and halved
  • 1 tbsp capers, drained and rinsed
  • 1/4 cup chopped fresh basil
  • 1/4 cup grated Parmesan cheese


1. In a Dutch oven or large heavy-bottomed saucepan on medium, heat oil. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add tomatoes, salt, black pepper and pepper flakes and cook, stirring often, until tomatoes are slightly softened, 3 to 4 minutes.

2. Add broth and wine; bring to a boil. Stir in spaghetti and return
to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, just until spaghetti is tender, 12 to 15 minutes.

3. Stir in beans, olives and capers and cook, stirring occasionally, until heated through, 1 to 2 minutes. Sprinkle with basil and cheese.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 434
  • Carbohydrate Content 69 g
  • Cholesterol Content 4 mg
  • Fat Content 11 g
  • Fiber Content 12 g
  • Protein Content 20 g
  • Saturated Fat Content 2 g
  • Sodium Content 450 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 2 g