Vegan Puttanesca with Capers

Name: Vegan 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 puttanesca comes together in under 20 minutes, making it a perfect Mediterranean dinner when you’re short on time. I’ve added capers to bring in that salty kick, just like the classic version!

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

Vegan puttanesca is the perfect 20-minute weeknight dinner that’ll soon become a household favorite! It’s packed with rich tomatoes, red pepper flakes, kalamata olives, and capers. The capers give it that salty punch, making them the ideal swap for the sardines.

For a complete Mediterranean-inspired dinner, pair vegan puttanesca with Mediterranean kale salad, or for a lighter flavor, try making a Turkish Shepherd salad. If you have extra time, try adding homemade easy yeast bread.

Vegan Puttanesca

At a Glance

EASE: Very Easy
CUISINE: Italian
COURSE: Dinner
TIME: 20 Minutes

Ingredients

Capers and Kalamata Olives

Capers and kalamata olives add the salty flavor that is usually from sardines. But by using capers and kalamata, you get a salty flavor while keeping this recipe vegan and vegetarian!

Crushed Red Pepper Flakes

I recommend modifying them according to how much you like spice. I love it in this sauce, so I always add extra red pepper flakes.

Crushed Tomatoes

You can use any crushed tomatoes. I recommend using San Marzano to make the tomato sauce. The tomatoes are sweeter than most and are perfect for this recipe!

Fresh Garlic Cloves

You can’t have pasta without garlic, right? Add as much as you like. We do!

Olive or High Heat Oil

You will need a little oil to saute the garlic. Traditionally, a vegan puttanesca recipe is made with olive oil. However, I chose to use a high-heat oil (Avocado). You can use your preferred oil.

Pasta

I like to use long noodles with vegan puttanesca. Penne puttanesca is also very popular. With this recipe, you can use your favorite noodle shape.

Sun-Dried Tomatoes (Optional)

Sun-dried tomatoes are not typically in a pasta puttanesca recipe. The first time I added them, I fell in love with the extra flavor they added. Since then, they have been a must-have in my home.

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

Instructions

Step One: 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.

Garlic and red pepper chile flakes sautéing.

Step Two: 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.

Step Two: 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 Vegan Puttanesca

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.