Vegan Pasta Puttanesca

This vegan puttanesca recipe is a flavorful Italian pasta dish with a homemade, savory sauce containing tomatoes, olives, capers, and garlic. It's ready in under 30 minutes, for a comforting meal with big flavor!

Course Main Course

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 335kcal

Author Jenna Urben

Equipment

Ingredients

8 ounces uncooked pasta use spaghetti, bucatini, angel hair, linguini, or fettuccine.
28 ounces crushed tomatoes
½ cup pitted kalamata olives sliced
2 tablespoon non pareil capers
1 tablespoon extra virgin olive oil
1 tablespoon olive brine
3 garlic cloves
1 teaspoon red pepper flakes
Salt and pepper to taste

Instructions

Bring a large pot of water to a boil and cook the pasta al dente, according to package directions. Once cooked, drain the water reserving at least ½ cup of pasta water.
As the pasta cooks, make the puttanesca sauce in a large pan. Heat a large pan over low-medium heat and add crushed tomatoes, olives, olive brine, olive oil, capers, garlic, crushed red pepper flakes, salt, and pepper.
Let the sauce simmer for 15-20 minutes, stirring often to prevent sticking. Once the sauce has cooked down, add the cooked and drained pasta to the pan. Toss the pasta in the sauce to fully coat.
Optionally, ladle in reserved pasta water a tablespoon at a time to bring the sauce together. The pasta water helps thicken the sauce, making it cling to the noodles. It also helps prevent the pasta from drying out.

Notes

Serve immediately. Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition