Vegan Puttanesca (Easy 20-Minute Italian Pasta Recipe)

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

5 from 2 votes

Vegan Puttanesca (Easy 20-Minute Italian Pasta Recipe)

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.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Italian

Diet: Vegan

Servings:

Calories: 130kcal

Author: Ruth Grindeland

Cost: $15

Ingredients

½ tbsp olive oil
5 garlic cloves, sliced thinly
1 tsp crushed red pepper flakes
28 oz crushed tomatoes
1 cup Kalamata olives
¼ cup capers
⅓ cup sun-dried tomatoes packed in oil, minced (optional)
1 pound pasta
salt and black pepper to taste
Parmesan (optional)
fresh basil (optional)

Instructions

Step One - Sauté: Warm the olive oil over low heat. As the oil heats, you should be able to tilt the pan and easily cover the bottom with oil. Add the thinly sliced garlic cloves and crushed red pepper flakes and cook for 1 to 2 minutes.
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 Three - Prepare the Pasta: Bring a large pot of water to a boil. Cook your pasta according to the directions. Stop 1 to 2 minutes before al dente.
Step Four - Combine and Garnish: Toss everything together and cook for 1 to 2 minutes. This way, the pasta soaks up all those amazing flavors. Serve and garnish with vegan parmesan, fresh basil, and extra olives.

Notes

Make this recipe gluten-free by using spiralized zucchini or chickpea noodles.
Add cannellini beans for protein.
Store leftovers 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.

Nutrition