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Vegan Puttanesca

This quick and flavorful vegan Puttanesca combines pantry staples like canned tomatoes, olives, and capers into a briny, bold sauce that’s perfect over pasta or cauliflower rice. The dish is cooked in one pan, resulting in a lively, glossy sauce with a satisfying, briny punch and a vibrant aroma. It’s an effortless, satisfying meal that comes together in minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 3 cloves garlic minced
  • 14 oz diced tomatoes canned or fresh, chopped
  • 1/4 cup Kalamata olives pitted and sliced
  • 2 tbsp capers rinsed
  • 2 tbsp olive oil extra virgin
  • 1/4 tsp red chili flakes adjust to taste
  • 12 oz pasta sturdy spaghetti or preferred

Equipment

  • Large Skillet
  • Wooden spoon or spatula
  • Sharp Knife
  • Cutting board

Method
 

  1. Bring a large pot of salted water to a boil and cook your pasta until al dente. Drain and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering and fragrant.
  3. Add the minced garlic to the skillet and sauté for about 30 seconds until it releases a fragrant aroma, being careful not to brown it.
  4. Pour in the diced tomatoes and stir, allowing them to soften and release their juices for about 5 minutes, creating a bubbling, fragrant sauce.
  5. Stir in the sliced olives and rinsed capers, cooking for another 2-3 minutes until they soften and release their deep, briny aroma.
  6. Sprinkle in the red chili flakes, stirring well to distribute the heat, and simmer gently for another 2 minutes to meld the flavors.
  7. Combine the cooked pasta with the sauce, tossing gently to coat all the noodles evenly with the briny, glossy sauce.
  8. Remove from heat, drizzle with a little extra olive oil if desired, and serve immediately for a vibrant, flavorful meal.