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One Pot Pasta Puttanesca (with whole wheat pasta)

This easy pasta puttanesca is dairy free and completely plant based. It's full of flavor and ready in less than 12 minutes!
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Course: dinner, lunch, meal prep
Cuisine: American, Italian, Mediterranean
Keyword: arugala and lemon pasta, easy pasta recipe, easy recipe, healthy one pot meal, healthy pasta recipe, one pot pasta puttanesca, puttanesca
Prep Time: 10 minutes
Cook Time: 13 minutes
0 minutes
Total Time: 23 minutes
Servings: 8 people


  • 1 lb uncooked whole wheat casarecce pasta
  • 2 tbsp extra virgin olive oil
  • 1 cup grape tomatoes sliced in half
  • 1 large chopped zucchini
  • 1/2 cup sliced kalamata olives
  • 2 oz capers
  • 1/2 cup marinara sauce
  • 2 tsp dried thyme
  • 2 tsp herbs de provence
  • 1 tsp kosher salt, more or less to taste
  • 1/2 tsp ground black pepper
  • 4 cups low-sodium vegetable broth


  • Add whole wheat casarecce pasta to a deep pot and drizzle with olive oil. Make sure to evenly coat the noodles to make sure they don’t stick while cooking.
  • Next add in tomatoes, chopped zucchini, olives and capers. Pour marinara sauce on top of all of these ingredients and top with thyme, herbs de provence, and salt and pepper.
  • Lastly, pour in the broth and give the pot a mix. Bring the liquid up to a boil and cook for 9-12 minutes, or until your pasta is al-dente. Give your pasta a final mix and serve it up hot!