Shopping Cart

Your cart is empty

Continue Shopping

Chickpea Puttanesca


Back to school means hectic weeks and unexpected changes to your plans, inevitably causing food to spoil.  However, if you stock up a few simple pantry essentials, you can cook fresh meals without the worry.  

Amp up spaghetti night with this 20 minute skillet dinner.  This simplified Bucatini Puttanesca dinner from 8 Track Foods uses primarily pantry ingredients, like canned Blonde Chickpeas, capers, and kalamata olives.  With a few simple swaps, you can make a difference to reduce food waste and stock a better future. 


Chickpea Bucatini Puttanesca – 20 min Skillet Dinner


1 Tbsp olive oil

3 cloves garlic, minced

1 (28 oz) can of crushed tomatoes

1 (12 oz) package bucatini pasta (spaghetti works too!)

2 cups water

1 tsp kosher salt

1 (15 oz) can 8 Track Foods Blonde Chickpeas (drain and save the liquid!)

2 cups baby spinach

¾ cup pitted kalamata olives, chopped

3 Tbsp capers, drained and brined


Food Science Tip:  Stir frequently to keep the starchy noodles from sticking together!


Step 1:  In a deep 12 inch skillet, heat oil over medium heat.  Add garlic and cook for 2 minutes.  Add tomatoes, pasta, water (plus water from chickpeas), and salt.  Bring to a simmer.  Cook, stir occasionally until pasta is cooked (approx. 9-11 minutes)

Step 2:  Reduce heat to low.  Add chickpeas, spinach, olives and capers.  Cover and cook for 2 minutes.  Stir gently and serve immediately.

Comments (0)

Leave a comment