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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. Spaghetti alla puttanesca (or pasta alla puttanesca) dates back to the early-mid 20th century. Its bold tomato-based sauce has a flavorful umami flavor that clings to your favorite pasta.
Ingredients
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Tips & Tricks
Per serving
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