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.

Author: The Urben Life

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 302 kcal per serving

Ingredients

8 ounces - pasta use spaghetti, bucatini
28 ounces - crushed tomatoes
½ cup - pitted kalamata olives
2 tablespoons - non pareil capers
1 tbsp - extra virgin olive oil
1 tbsp - olive brine
3 cloves - garlic
1 tsp - red pepper flakes
Salt and pepper

Instructions

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.
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.
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.
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.

Nutrition