Vegan Pasta Puttanesca with Capers

Name: Vegan Pasta Puttanesca with Capers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/2 tbsp olive oil; 5 garlic cloves, sliced thinly; 1 tsp crushed red pepper flakes; 28 oz crushed tomatoes; 1 cup kalamata olives; 1/4 cup capers; 1/3 cup sun-dried tomatoes packed in oil, minced (Optional ingredient); 1 pound pasta; salt and black pepper to taste; parmesan (Optional garnish); fresh basil (Optional garnish)

ByRuth Grindeland December 4, 2020May 17, 2024 May 17, 2024

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Vegan pasta puttanesca is the same traditional recipe but without anchovies. Instead, capers have been added to provide a saltiness similar to the classic recipe. You can make this easy Mediterranean dinner recipe in less than 20 minutes!

Pasta puttenesca in a Dutch oven and garnished with extra olives, basil and capers.

Pasta Puttanesca is a timeless and straightforward Italian pasta dish that can be prepared with pantry staples in 30 minutes. Whether served warm to comfort you on a chilly day or enjoyed cold during the heat, this pasta is a perfect dinner any day of the week!

Traditional Pasta Puttanesca is made with anchovies, which add a distinct salty flavor. In the vegan version, I skipped the anchovies but still captured the dish’s essence with extra kalamata olives and adding capers.

If you want to make this recipe for a romantic or family dinner, pair it with kale crunch salad and homemade easy yeast bread, and finish with the fresh flavors of a vegan lemon tart or a polenta cake.

Pasta cooked and coiled into nests on a plate with basil.

Recipe Snapshot

EASE: Very Easy
CUISINE: Italian
COURSE: Dinner
TIME: 20 Minutes
DIET: Vegan/Vegan Optional

Ingredients

Capers: For that unique tang in place of sardines.
Crushed Red Pepper Flakes: Add for a spicy kick.
Crushed Tomatoes: Simple, flavorful sauce. All you have to do is open and pour!
Fresh Garlic Cloves: You can’t have pasta without garlic, right?
Kalamata Olives: These bring a classic Mediterranean flavor.
Olive Oil: The base for sautéing. But just a little.
Pasta: Your favorite vegan pasta will do just fine!
Sun-Dried Tomatoes (Optional): I like to add them for more flavor.
Vegan Parmesan (Optional): Sprinkle on top for extra flavor.

Instructions

Pasta and Sauté

Start the pasta. Then warm the olive oil over low heat. As the oil heats up, you should be able to tilt the pan and cover the bottom with oil. Add the thinly sliced garlic cloves and crushed red pepper flakes and cook for 1-2 minutes.

Sauce

Add the crushed tomatoes, olives, capers, and sun-dried tomatoes. Simmer over low heat while the noodles cook. Add salt and pepper to taste.

Combine and Garnish

Toss everything together and let it cook for another 1- 2 minutes. This way, the pasta soaks up all those amazing flavors. Serve and garnish with vegan parmesan, fresh basil, and extra olives.

Personalize This Recipe

Air Fryer Roasted Tomatoes: Try adding roasted tomatoes this air fryer roasted tomatoes with garlic to intensify the flavor.

Cannellini Beans: Add protein, stay plant-based, and celebrate the flavors of Italy by adding a can of cannellini beans, drained and rinsed, of course.

Zucchini Zoodles: Add spiralized zucchini zoodles for a gluten-free recipe with added vegetables.

Frequently Asked Questions

In this version, traditional anchovies are omitted, making it completely plant-based. Instead, the flavors are derived from olives, capers, and a spicy tomato sauce, ensuring the dish retains its classic Puttanesca charm.

Yes, for the best flavor, make the sauce in advance and store in the refrigerator for up to 3 days. To serve, reheat the sauce and mix it with freshly cooked pasta.

Store any leftover Pasta Puttanesca in an airtight container in the refrigerator. It should keep well for up to 3 days. Reheat it gently on the stove or microwave, adding water if the sauce has thickened.