Vegan Pasta Puttanesca

Why you'll love this recipe

• Simple ingredients: This vegan pasta puttanesca recipe uses just a handful of common pantry staples. Want to add your own special twist? Be my guest! Check out my list of popular variations below.
• Puttanesca without anchovies: Traditional puttanesca sauce calls for anchovies for their tangy, briny taste. This veganized version leaves them out and instead uses extra olive brine to bring those flavors through.
• Allergy friendly: Just like all of the recipes on this blog, this one is dairy free and egg free. It can easily be made gluten free by using gluten-free pasta!

Ingredient notes

• Tomatoes: While fresh tomatoes are juicy and delicious, to keep this recipe quick and easy, we’re using canned crushed tomatoes.
• Olives: Grab a jar of pitted kalamata olives at the grocery store. You could also do a mix using sliced black olives.
• Capers: Use nonpareil capers, if possible. They are the smallest and most tender type of capers.
• Garlic: The fresh garlic really takes this delicious meal over the top. Feel free to omit if you’re not a garlic fan.
• Red pepper flakes: Crushed red pepper flakes add spiciness to this classic Italian pasta dish.
• Salt and pepper: You don’t need to add a lot of extra salt since the olive and capers are both quite salty. A pinch of sea salt and black pepper enhances the flavors and bring it all together.
• Pasta: Use your favorite type of pasta like spaghetti noodles, bucatini, angel hair, linguini, or fettuccine.

How to make vegan puttanesca

The full directions for my vegan puttanesca pasta are in the printable recipe card below.

1. Bring a large pot of water to a boil and cook the pasta al dente according to package instructions.
2. As the pasta cooks, make the vegan puttanesca sauce in a large saute pan. Add crushed tomatoes, olive oil, olives, olive brine, capers, garlic, crushed red pepper flakes, salt, and pepper to the large pan.
3. Simmer over low-medium heat for 15-20 minutes. Stir the sauce often as it cooks down. Add the cooked, drained pasta into the sauce, and stir to coat.
4. Serve warm with fresh parsley, a little olive oil, nutritional yeast, or vegan parmesan.

Variations

• Give the puttanesca sauce a more rich, deeper tomato flavor by stirring in 1 tablespoon of tomato paste.
• For added flavor, toss in up to 1 tablespoon dried oregano as the sauce simmers.
• Want more umami? Add a dash or two of soy sauce, tamari, balsamic vinegar, or worcestershire sauce.
• Garnish with ½ cup fresh chopped parsley or a bunch of fresh basil leaves.

Cooking tips

• Undercook the pasta by 1-2 minutes. This will ensure it remains al dente once it’s mixed into the sauce.
• Once the cooked pasta is added to the sauce, ladle in some reserved pasta water to help the sauce thicken up. The salty, starchy water also helps prevent the pasta from drying out.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.
• You can make a big batch of the sauce, let it cool, then store in the freezer for up to 3 months. Let thaw in the fridge overnight then reheat before serving.
• Turn this simple recipe into a delicious dinner by serving it with a side of dairy free dinner rolls, zucchini scarpaccia, kale salad, or air fryer green beans.

Related recipes

Want more easy vegan dinner recipes? Try these next:

• Try one of my all time favorite pasta dishes, vegan penne alla vodka! The vegan sauce is creamy, delicious, and super simple to make!
• Tahini pasta comes together with 4 pantry ingredients in 15 minutes, it's great for busy nights.
• This one pot creamy red lentil pasta may sound simple but it's great any day of the week for lunch or dinner.
• Lastly, my vegan fettuccine alfredo is a comfort food classic made dairy free! Add this to your dinner rotation asap!