This Vegan Pasta Puttanesca is a simple Italian pasta dish featuring olives, capers, garlic, and tomatoes for a pantry-friendly meal that comes together quickly!

pasta puttanesca

Pasta Puttanesca is a traditional Italian recipe that uses tomatoes, olives, capers, and garlic to create a simple pasta dish. Many recipes use anchovies but I wanted to keep this recipe vegan and I found that the olives and capers added plenty of salty, umami flavor without needing anything else. This particular recipe is a riff on a recipe I made in a cooking class at Mise En Place.

Ingredients & Substitutions

  • Pasta– I used whole wheat spaghetti but any type of spaghetti or linguine works great in this recipe!
  • Olive oil- I recommend a high-quality olive oil as the flavor will shine through in the end result.
  • Garlic– I used full cloves of garlic pressed in a garlic press but minced garlic is fine.
  • Oregano– Dried oregano adds an herbal, earlthy flavor.
  • Red pepper flakes– This adds a spicy flavor to the dish. You can add more or less depending on your spice preference.
  • Olives– I used kalamata olives but any pitted black olive is fine.
  • Capers– Capers are immature flower buds that have a briny, salty flavor.
  • Tomatoes– I used chopped Roma tomatoes but you can use cherry tomatoes or even canned diced tomatoes, although fresh tomatoes have the most flavor.

How to Make Pasta Puttanesca

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Pasta Puttanesca

Pasta Puttanesca

  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Description

This Vegan Pasta Puttanesca is a simple Italian pasta dish featuring olives, capers, garlic, and tomatoes for a pantry-friendly meal that comes together quickly!


Ingredients

Units Scale
  • 8oz spaghetti or linguine
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 2/3 cup fresh parsley, chopped
  • 1/4 cup chopped olives
  • 2 tablespoons capers
  • 1 cup chopped tomatoes
  • Salt to taste

Instructions

  1. Cook the pasta according to the package directions.
  2. In a large skillet add the olive oil garlic, oregano, and red pepper flakes and saute over low heat for 3 minutes until the garlic is fragrant.
  3. Add the parsley, olives, and capers and continue to cook for 2 minutes.
  4. Add the tomatoes and saute for 5 minutes until the tomatoes have softened.
  5. Add the cooked pasta to the tomato mixture and toss until the pasta is coated. Season generously with salt.

Keywords: pasta puttanesca