20-Minute Vegan Pasta Puttanesca

Why You’ll Love This Recipe

This quick and easy pasta dish is packed with intense, umami-rich flavor from simple ingredients. It’s entirely plant-based, naturally dairy-free, and can be made with items you likely already have in your pantry. The bold flavors of briny olives, capers, and a garlicky tomato sauce make every bite pop. Plus, it’s ready in just 20 minutes—ideal for when you’re short on time but craving big flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Spaghetti or your favorite pasta
• Olive oil
• Garlic (minced or thinly sliced)
• Crushed red pepper flakes
• Cherry tomatoes or canned crushed tomatoes
• Kalamata or black olives (pitted and sliced)
• Capers
• Tomato paste (optional, for richer flavor)
• Fresh parsley or basil (optional, for garnish)
• Salt and black pepper
• Optional: lemon zest for brightness

Directions

1. Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve about ½ cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and sauté for 1–2 minutes until fragrant.
3. Stir in the tomato paste (if using), then add cherry tomatoes or crushed tomatoes. Cook for 5–6 minutes until the tomatoes break down and form a sauce.
4. Add sliced olives and capers. Stir to combine and let simmer for another 3–4 minutes.
5. Toss in the cooked pasta and a bit of the reserved pasta water. Mix well until the pasta is fully coated in the sauce.
6. Season with salt and pepper to taste. Garnish with chopped parsley or basil and lemon zest, if using.
7. Serve immediately.

Servings and timing

This recipe serves 2–3 and takes about 20 minutes total:

• Prep time: 5 minutes
• Cook time: 15 minutes

Variations

• Add greens: Stir in spinach or arugula just before serving for extra nutrients.
• Use different pasta: Linguine, penne, or gluten-free pasta all work great.
• Add protein: Toss in chickpeas or vegan sausage for a heartier meal.
• Spicy twist: Add more red pepper flakes or a splash of hot sauce.
• Briny depth: Add a dash of soy sauce or miso paste for a deeper umami profile.

Storage/Reheating

Let leftovers cool completely before storing.

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Not recommended, as pasta can become mushy after freezing.
• Reheating: Reheat in a skillet over medium heat with a splash of water or olive oil to loosen the sauce.

FAQs

Is traditional Puttanesca vegan?

Traditional Puttanesca includes anchovies, but this vegan version swaps them out while keeping the flavor bold and briny.

What can I use instead of olives?

If you’re not a fan of olives, you can substitute with sun-dried tomatoes or simply use more capers for the briny taste.

Can I use canned tomatoes?

Yes, canned crushed tomatoes or even diced tomatoes work well in place of fresh cherry tomatoes.

Is this recipe gluten-free?

Use gluten-free pasta and ensure all other ingredients (like capers and tomato paste) are certified gluten-free.

Can I make it oil-free?

Yes, sauté the garlic in a bit of vegetable broth instead of oil for an oil-free version.

How can I make it less salty?

Reduce the amount of capers and olives, and avoid adding salt until after tasting the sauce.

What type of olives should I use?

Kalamata olives offer the most flavor, but green or black olives also work based on preference.

Can I prep the sauce ahead of time?

Yes, the sauce can be made ahead and stored in the fridge for up to 3 days. Reheat and toss with freshly cooked pasta.

What herbs pair well with this dish?

Fresh parsley, basil, or oregano are great choices to add freshness and depth.

Can I double the recipe?

Absolutely. This dish scales easily for a larger group—just use a larger pan and adjust seasoning as needed.

Conclusion

20-Minute Vegan Pasta Puttanesca is a fast, flavorful, and satisfying meal that proves plant-based cooking doesn’t have to be complicated. With bold Mediterranean flavors and minimal prep time, it’s the perfect go-to dish for weeknights or last-minute dinners. Keep it simple or customize it to suit your pantry—it’s delicious either way.

20-Minute Vegan Pasta Puttanesca

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20-Minute Vegan Pasta Puttanesca is a bold, briny, and satisfying pasta dish made with garlic, tomatoes, olives, and capers. This quick plant-based version of the Italian classic comes together in just 20 minutes using pantry staples.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2–3 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

1. 8 oz spaghetti or pasta of choice
2. 2 tbsp olive oil
3. 3 cloves garlic, minced or thinly sliced
4. 1/2 tsp crushed red pepper flakes (adjust to taste)
5. 1 cup cherry tomatoes or 1 cup canned crushed tomatoes
6. 1 tbsp tomato paste (optional)
7. 1/3 cup Kalamata or black olives, pitted and sliced
8. 2 tbsp capers, drained
9. Salt and black pepper to taste
10. 1 tbsp chopped fresh parsley or basil (optional, for garnish)
11. 1/2 tsp lemon zest (optional)

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Instructions

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve ½ cup of pasta water, then drain.

1. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant.
2. Stir in tomato paste (if using), then add cherry or crushed tomatoes. Cook for 5–6 minutes until tomatoes break down and form a sauce.
3. Add olives and capers, stir to combine, and simmer for another 3–4 minutes.
4. Add the cooked pasta and a bit of reserved pasta water. Toss to coat the pasta evenly in the sauce.
5. Season with salt and pepper to taste. Garnish with fresh parsley or basil and lemon zest if using.
6. Serve immediately.

Notes

• Use gluten-free pasta for a gluten-free version.
• Sun-dried tomatoes can replace olives for a different kind of umami.
• For extra protein, add cooked chickpeas or vegan sausage.
• Add greens like spinach or arugula before serving for a nutrient boost.
• Adjust red pepper flakes to control spice level.

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 6g
• Sodium: 750mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 0mg