This vegan pasta puttanesca is a quick, easy, and delicious dish that you can rustle up in no time. Translating literally as 'prostitute's pasta', the plant-based version of this fabled recipe uses dried seaweed in place of the traditional anchovies.
Based on simple ingredients from the fridge and store cupboard, this puttanesca is also nut-free and gluten-free when paired with GF pasta.
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What does 'puttanesca' mean?
Pasta alla puttanesca is a name that brings with it a certain level of notoriety, as the Italian translates literally as 'prostitute's pasta'. There are several stories out there as to where the name comes from exactly, however none of them seem to be definitive.
Putting the debate about origins to one side, people generally agree that this sauce should include a mix of tomatoes, garlic, olives, and capers.
How to make puttanesca sauce vegan
While most of the ingredients in a traditional puttanesca sauce are already vegan, the tinned anchovies (fish) are not.
The good news is that you can use dried seaweed (nori) to substitute the fishy flavour of anchovies. I first came across this tip for vegan pasta puttanesca over at Holy Cow Vegan, and I'm glad to say it works a treat.
Of course, you could just skip the dried seaweed altogether if you're not keen on it.
Is this a healthy pasta dish?
The ingredients in this recipe combine to offer up a dish full of various vitamins and minerals, as well as a decent amount of plant-based protein. In one serving you'll find:
- Calories: 517 kcal
- Protein: 15 grams (30% of RDA)
- Fibre: 6 grams (25% of RDA)
- Vitamin C: 42 mg (51% of RDA)
How to make vegan pasta puttanesca
Begin by heating the oil in a large frying pan and adding the red onion, garlic, and chilli.
After frying for a few minutes, add in the olives, capers, and seaweed. For a little extra flavour, add in a spoonful of the caper brine. Stir well, cook for a couple of minutes, and then add in the halved cherry tomatoes, salt, and pepper.
Cook for around 10 minutes until the tomatoes have broken down to create a thick sauce. Adjust the seasoning if necessary.
Top tip: Add some of the pasta cooking water to the sauce. The salty, starchy water helps to season and thicken it, and stops it from drying out. You can keep adding spoonfuls of the pasta cooking water until you're ready to plate up.
Serving suggestions
I would ideally cook the pasta ‘to order’. I.e. if there are two of you eating, just cook 7-9 oz (200-250 g) of pasta and save the sauce for the next time you want to eat.
Drain the pasta and stir it through the puttanesca sauce, coating evenly. Serve with fresh basil, vegan parmesan, and a drizzle of extra-virgin olive oil.
Recipe FAQ
If you don’t have fresh tomatoes, you can easily replace these with a 14 oz (400 g) tin of whole plum tomatoes or chopped tomatoes. If using plum tomatoes, break these apart in the pan with a spoon.
Puttanesca sauce contains naturally gluten-free ingredients. Of course, the dish as a whole will only be gluten-free provided you use a gluten-free pasta.
I'd recommend storing the puttanesca sauce separately and cooking the pasta 'to order' each time. Store the sauce in the fridge for up to four days, ready to reheat and stir through freshly cooked pasta. You may need to loosen it up with some water.
I'd freeze the sauce separately to any cooked pasta. Store it in the freezer in sealed containers or resealable bags for up to six months. Defrost thoroughly before heating through in the microwave or in a pan with a splash of water.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Easy Cheesy Pasta Sauce
- Creamy Tomato Tahini Pasta
- Easy Tomato and Basil Pasta
- Tempeh Bolognese
- Mushroom & Soy Mince Bolognese
- Creamy Vegan Mushroom and Leek Tagliatelle
- Easy Vegan Pesto Sauce
- Ultimate Vegan Lasagne
You can also check out my full list of vegan pasta recipes.
Vegan Pasta Puttanesca (Gluten-Free)
Ingredients
- 4 oz (100-120 g) dried spaghetti per person (use GF pasta to make this gluten-free)
- 2 tablespoons olive oil
- 1 red onion, finely chopped
- 4 large cloves garlic, finely chopped
- 1 fresh chilli, finely sliced (optional)
- 2 tablespoons capers
- 1 cup (150 g) pitted black olives
- 2 large sheets of nori (dried seaweed), roughly chopped or blitzed in a blender
- 14 oz (400 g) cherry tomatoes, halved
- Salt and pepper to taste
- Fresh basil leaves (to serve)
Instructions
- While preparing the ingredients, bring a large pan of salted water to the boil. Add the spaghetti and cook according to package instructions.
- Heat the oil in a large frying pan and add the red onion, garlic, and chilli.
- After frying for a few minutes, add in the olives, capers, and seaweed. For a little extra flavour, add in a spoonful of the caper brine. Stir well, cook for a couple of minutes, and then add the halved cherry tomatoes, salt, and pepper.
- Cook for around 6-8 minutes until the tomatoes have broken down to create a thick sauce, adjusting the seasoning if necessary. Top tip: Add some of the pasta cooking water to the sauce. The salty, starchy water helps to season and thicken it, and stops it from drying out. You can keep adding spoonfuls of the pasta cooking water until you're ready to plate up.
- Once the pasta is cooked, drain it and stir it through the puttanesca sauce, coating evenly. Serve with fresh basil, vegan parmesan, and a drizzle of extra-virgin olive oil.
Notes
- Easy Cheesy Pasta Sauce
- Creamy Tomato Tahini Pasta
- 12-Minute Tomato and Basil Pasta
- Tempeh Bolognese
- Mushroom & Soy Mince Bolognese
- Creamy Vegan Mushroom and Leek Tagliatelle
- Easy Vegan Pesto Sauce
- Ultimate Vegan Lasagne
Nutrition
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One of my favourites so far! I loved seafood pasta dishes before going vegan and this absolutely does the trick - thanks 🙂
Glad to hear it went down well!
I love this recipe! The flavors sound incredible! Thank you for sharing these great recipes!
My pleasure, hope you enjoy!