Quick and Easy Vegan Puttanesca Pasta
There are a lot of methods of making this Italian pasta dish originally from Naples, and my way is probably not going to be the most traditional of them. But it was never going to be traditional anyway, considering the original version has anchovies, so does it really matter? As long as it still has the magnificent flavors of garlic, capers, olives, and tomatoes, I say no, it does not.
The origin story of puttanesca varies depending on who you ask. Or, let’s be honest, whose food blog you’re reading. It seems like it’s practically obligatory to mention it when you’re making puttanesca due to the ever-so-spicy detail that it has something to do with prostitutes. Invented by prostitutes? Loved by prostitutes? Originally created in a restaurant in a red-light district? Something like that. Honestly, if you’re weary af like I am the story is kind of boring.
The dish, however, is legit tasty. It has everything I love in it: briny things, briny things, chili, and garlic. And it comes together in less than half an hour! I make quick pasta dishes at least a couple times a week for dinner when I’m just too tired from teaching to use my brain anymore, and this is one in the rotation. Veggie pasta is such a versatile category of dishes that I never get tired of them. Add in a vegetarian salad to have as a side and you have a great vegan meal on your hands.
A little bit of vegan cheese grated over the top, or non-vegan cheese (aka regular cheese) if you’re just a lazy vegetarian like me, is an optional but great addition to this easy vegetarian recipe.
Notes on the ingredients:
Olive oil: A high-quality olive oil is always best for a simple sauce like this, but use what you’ve got!
Garlic: Extra garlic. Always. But especially here, because it’s sort of supplementing for the lack of anchovies.
Capers: Any experienced vegan/vegetarian knows they are a great source of salty, savory umami flavor. I’ve used some extra here for the same reason as above.
Olives: Usually they are left whole, but I chop mine. I like a little olive in every bite! I also tend to use green olives, but black olives are commonly found in puttanesca.
Cherry tomatoes: These are just the easiest and most flavorful fresh tomato for me to get. You could use another variety of fresh tomato if that’s what you have. Some people like to peel and de-seed their tomatoes when making sauces, but I honestly can’t be bothered for a quick weeknight recipe.*
Pasta: Spaghetti is traditional but you do you tbh.
*Or ever.
Recipe:
Quick and Easy Vegan Puttanesca Pasta
Ingredients
Instructions
- Put the pasta on to cook according to the package instructions. Prepare your ingredients and start making the sauce while the pasta cooks. When the pasta is ready, reserve a cup of pasta water before you drain it.
- Heat the olive oil in a skillet over medium high heat. Add the garlic and cook until it is just starting to turn golden, 1-2 minutes.
- Add the olives, capers, chili flakes, and oregano. Stir and cook another 1-2 minutes.
- Add the tomato paste. Stir and combine with the other ingredients for another 2 minutes.
- Add the cherry tomatoes and a sprinkle of salt. Cook until they are starting to wilt, 3-4 minutes.
- It's time to add the pasta! I also like to add a couple tablespoons of the reserved pasta water before I add the spaghetti. Combine the pasta with the sauce and add more pasta water as needed to reach the desired consistency. Taste and add more salt as needed.
More Pasta Recipes:
Vodka sauce is spiced up with harissa pepper paste in this quick and easy pasta recipe.