Description
A quick and flavorful vegan pasta puttanesca made with tomatoes, garlic, olives, and capers. Bold, briny, and ready in just 20 minutes for the perfect weeknight meal.
Ingredients
- 8 oz spaghetti or linguine (or pasta of choice)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional)
- 1 can (14 oz) diced or crushed tomatoes
- 1/2 cup Kalamata olives, pitted and sliced
- 2 tbsp capers, drained
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- 2 tbsp nutritional yeast (optional, for cheesy flavor)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
- Stir in tomatoes, olives, and capers. Simmer for 8–10 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Add cooked pasta to the skillet and toss until evenly coated in the sauce.
- Cook for 1–2 more minutes to let flavors combine.
- Serve hot, garnished with fresh parsley and nutritional yeast if desired.
Notes
- Add chickpeas or white beans for extra protein.
- Use gluten-free pasta if needed.
- Stir in spinach or kale for added greens.
- Top with vegan parmesan or toasted breadcrumbs for extra texture.
- The sauce can be made ahead and frozen for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 420
- Sugar: 9g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg
