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Vegan Pasta Puttanesca

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Vegan pasta puttanesca is a bold, savory Italian pasta dish made with garlic, capers, olives, and tomatoes. It’s quick to prepare, naturally plant-based, and packed with Mediterranean flavor.

Ingredients

  • 12 oz pasta (spaghetti, linguine, or penne)
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes (optional)
  • 2 tbsp capers, drained
  • 1/2 cup Kalamata or black olives, pitted and sliced
  • 1 can (14–15 oz) crushed tomatoes
  • 1 tbsp tomato paste (optional)
  • Salt and pepper, to taste
  • Fresh parsley or basil, chopped (for garnish)
  • 1–2 tbsp nutritional yeast or vegan Parmesan (optional, for topping)

Instructions

  1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant.
  3. Add capers and olives. Cook for 2–3 minutes to develop flavor.
  4. Stir in crushed tomatoes and tomato paste. Simmer for 10–12 minutes, stirring occasionally.
  5. Season with salt and pepper to taste.
  6. Add cooked pasta to the skillet and toss to coat. Use reserved pasta water to loosen sauce if needed.
  7. Serve hot, garnished with fresh herbs and nutritional yeast or vegan Parmesan if desired.

Notes

  • Use gluten-free pasta for a gluten-free version.
  • Stir in chickpeas or white beans for extra protein.
  • Add vegetables like spinach or zucchini for a heartier meal.
  • For a smoky flavor, add a pinch of smoked paprika or chopped sun-dried tomatoes.
  • Reheat leftovers with a splash of water or broth if the sauce thickens.

Nutrition

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