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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.

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)

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

Find it online: https://thefamilycooking.com/20-minute-vegan-pasta-puttanesca/