One-Pot White Bean Pasta Puttanesca

Scott, Emma, and I loved this one! This one-pot pasta is rich, velvety, and packed with bold flavor from the classic puttanesca trifecta: anchovies, Kalamata olives, and capers.

Don’t be afraid of the anchovies—they melt right into the sauce and add a delicious savory depth without making it taste fishy. Plus, the white beans, bone broth, and protein pasta give this cozy dish a nice protein boost!

• 1 tablespoon extra-virgin olive oil
• 4 garlic cloves, minced
• 2 teaspoons tomato paste
• 3 oil-packed anchovy fillets, finely chopped
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
• 4 teaspoons capers
• 3 cups unsalted chicken bone broth
• 1 ½ (15-ounce) cans small white beans, rinsed and drained (2 ¼ cups)
• 8 ounces high-protein spaghetti or your favorite gluten-free option
• 1 pint grape tomatoes, halved
• ¼ teaspoon crushed red pepper flakes, plus more (optional) for serving
• ¼ cup sliced kalamata olives
• ¼ cup chopped fresh parsley

1. Sauté the Aromatics: In a large deep skillet with high sides, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Stir in the tomato paste and continue to cook for 1 more minute. Add the anchovies, oregano, and 2 teaspoons of the capers and cook, stirring, until the anchovies break down, for 1 minute.
2. Simmer the Pasta: Stir in the broth, beans, and ½ cup water, scraping to release any caramelized bits from the bottom of the pan. Add the pasta, tomatoes, and pepper flakes, then increase the heat to medium-high and bring to a boil. Once boiling, cook, stirring occasionally, until the pasta starts to soften, about 6 minutes.
3. Finish the Dish: Stir in the olives and remaining 2 teaspoons capers, reduce the heat to medium, cover, and cook, stirring occasionally, until the pasta is al dente and the tomatoes have softened, 5 to 6 minutes. Remove from the heat and stir in the parsley.
4. Serve: Serve right away with more pepper flakes, if desired.