Name: Vegan Puttanesca (Easy 20-Minute Italian Pasta Recipe)
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)); 1 pound pasta; salt and black pepper to taste; Parmesan ((optional)); fresh basil ((optional))

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Prep Time 5

Total Time 20

Servings 4

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Vegan pasta puttanesca comes together in under 20 minutes, making it a perfect easy plant-based weeknight dinner. I’ve replaced sardines with capers to keep this recipe vegan and vegetarian while keeping that salty kick.

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 add a salty punch, making them the ideal swap for 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.

Watch how to Make this Recipe

Pasta Puttanesca Ingredients

Ingredients used in making pasta puttanesca (spaghetti, crushed tomatoes, vegan Parmesan cheese (optional), garlic, Kalamata olives, capers, sun-dried tomatoes and crushed red pepper).

Key Ingredient Notes

Capers and Kalamata Olives

Capers and Kalamata olives add the salty flavor that is usually from sardines. Using capers and Kalamata olives gives you that salty flavor while keeping this recipe vegan and vegetarian!

Crushed Red Pepper Flakes

I recommend adjusting them based on how much spice you like. I love it in this sauce, so I always add extra red pepper flakes.

Crushed Tomatoes

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

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. Since then, they have been a must-have in my home.

Vegan puttenesca in a Dutch oven with the capers and olives tossed in.

How to Make Vegan Puttanesca (Step-by-Step)

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 to 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.

Adding the crusted tomatoes, olives and capers to the puttanesca sauce.

Step Two: Combine and Garnish

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

Finished Italian puttanesca in a large dutch oven with tongs in the pot.

What to Serve with Vegan Puttanesca

Frequently Asked Questions

Yes, you absolutely can make this recipe without olives. The flavor will still be sinful!

Yes, for the best flavor, make the sauce ahead of time and store it 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 gently on the stove or in the microwave, adding water if the sauce has thickened.

Yes, you can freeze puttanesca sauce. First, let the sauce cool to room temperature. Then place it in a freezer bag and remove any extra air. I like to lay sauces flat in the freezer for easy storage.

Puttanesca can be spicy, but the spice level is up to you. If you are spice sensitive, use fewer red flakes than is written in the recipe. If you love spice, add more.