Go Back
–+ servings
Vegan Puttanesca Pasta: A Twist on Everyday Vegan Spaghetti

Vegan Pasta Puttanesca

Kate Friedman
Want to take vegan spaghetti to the next level? Try this Vegan Pasta Puttanesca! It’s salty, sweet and acidic in every wonderful bite!
No ratings yet
Print Recipe Pin Recipe
Total Time 45 minutes
Course dinner, Main Course, Sauce
Cuisine Italian
Servings 4 servings

Equipment

  • Garlic Peeler This garlic peeler is a simple silicon tube. Despite its simple design, it skillfully removes even the toughest of garlic skins. I’m so much happier not peeling garlic cloves with my fingernails. I’m pretty sure I’ll collectively get at least a day of my life back because of this device.
  • Chef's Knife I own this set of Global™ knives and They’re some of my most prized possessions in the kitchen. This set is universally well-rated for the at-home chef and will get you a good, solid set of knives without totally breaking the bank.

Ingredients
  

  • 1 lb cappellini pasta prepared in accordance with the package directions
  • 2 tbsp extra virgin olive oil divided
  • 2 shallots skins removed and diced
  • 3 cloves garlic peeled and pressed
  • 1 tsp salt
  • 2 tbsp tomato paste
  • 2 14 oz cans whole peeled tomatoes undrained
  • 1/2 cup pitted kalamata olives roughly chopped
  • 2 tbsp capers nonpareil & packed in brine
  • 1/2 tsp crushed red pepper
  • 1 tbsp fresh lemon juice
  • fresh ground pepper to taste

Instructions
 

  • Heat the olive oil in a medium-sized saucepan until shimmering.
  • Add the shallots, garlic and tsp of salt to the olive oil. Sauté on medium-low heat until the shallots and garlic have softened. 2-3 minutes.
  • Increase the heat to medium and add the canned tomatoes. Cover and simmer for 10 minutes.
  • Using a wooden spoon, break the tomatoes into bite-sized pieces.
  • Add the kalamata olives, capers, crushed red pepper and black pepper, to taste.Simmer for an additional 10 minutes. Add the fresh lemon juice.
  • While the sauce is simmering, bring a large pot of lightly-salted water to a rolling boil. Add the capellini pasta and cook in accordance with the package directions.
  • When done, drain the pasta and toss with the finished puttanesca sauce.
  • Season with fresh ground pepper and serve with a simple side salad and enjoy!
Keyword creamy tomato sauce, plantbased sauce, puttanesca sauce, puttanesca sauce vegan, puttanesca sauce without anchovies, puttanesca vegan, spaghetti alla puttanesca, spaghetti alla puttanesca vegan, substitute for anchovies in puttanesca, vegan pasta, vegan pasta puttanesca, vegan spaghetti, vegan spaghetti recipe, vegetarian pasta puttanesca, vegetarian puttanesca
Tried this recipe?Let us know how it was!