This vegan pasta puttanesca recipe is super easy to make and tastes incredibly delicious. It's made with pantry staples and a couple of extra fresh ingredients to the original southern Italian recipe, but it's legit! It's ideal for batch cooking so you have a tasty and healthy pasta sauce ready to go!
Jump to:
- Ingredients
- What type of olives are best for puttanesca sauce?
- Substitutions and variations
- Why you will love this vegan puttanesca sauce recipe
- What to serve with vegan puttanesca sauce
- Storage
- Tips for this recipe!
- Vegan Puttanesca Sauce FAQ's
- Love this recipe? Let's stay connected!
- Vegan Puttanesca Pasta Sauce Recipe (With Capers)
- See what other people think about this recipe!
Ingredients
All you need to make this vegan version of traditional puttanesca sauce are a few pantry ingredients and fresh veggies:
- Canned diced tomato
- Black olives (kalamata olives are my preferred)
- Capers
- Brown onion thinly diced (optional)
- Garlic finely diced
- Spinach
- Fresh basil
- Sea Salt
- Olive oil for cooking
See recipe card for quantities.
What type of olives are best for puttanesca sauce?
Pitted black olives are the best for puttanesca sauce. My favorite ones are kalamata olives for their distinctive flavor. However, feel free to use your favorite olives, like gaeta olives.
Substitutions and variations
Feel free to skip some of the ingredients, like the onion and spinach, to make a simplified version of this recipe. Skipping the onion allows you to cook this recipe in only 20 minutes!
Add red pepper flakes or red chilli flakes, for a spicy touch!
Use fresh parsley instead of fresh basil, or both!
Why you will love this vegan puttanesca sauce recipe
This recipe brings me memories of my mum. She would always cook spaghetti alla puttanesca and it was one of my favorite pasta dishes. Yummy! Other than beautiful childhood memories, there is so much more to love in this simple recipe!
It's healthy, gluten-free, dairy-free & vegan, it's everybody-friendly, and everybody loves it!
Super easy to make & simple ingredients. I always like to keep my pantry stocked up, so I have ingredients to cook on a rainy day. This is the perfect recipe for that!
Ideal for batch cooking and suitable for freezing, cook a big batch and freeze portions, so you have a delicious pasta sauce ready to go!
What to serve with vegan puttanesca sauce
I think versatility in the kitchen is key and this vegan puttanesca sauce goes well with so many things:
A classic spaghetti (gluten-free pasta if needed) is always a winner for pasta alla puttanesca. Spaghetti puttanesca never disappoints!
Any type of pasta, whether it's penne, spirals, pappardelle, shells, you name it! Use your favorite pasta shape and enjoy!
Zucchini noodles for a super low carb & healthy meal.
Pizza sauce with extra goodness in it!
Lasagna or eggplant.
Storage
Store the leftover vegan puttanesca in an airtight container in the fridge for up to 4-5 days. This recipe is suitable for freezing (without the pasta). Store in the freezer in an airtight container or freezer bag for up to 3 months.
Tips for this recipe!
Use organic tomatoes and spinach, they will be richer in nutrients and will contain less pesticides compared to conventional products. You can have a quick read here.
I personally love kalamata olives because they are super rich in flavour, but you can substitute them for a different type if you prefer.
Use a pan or pot with lid. I love tomato sauce, but I hate how it can mess up the kitchen so much! Using a lid will ensure you don't get tomato splashes all over your benchtop & walls (trust me!).
Vegan Puttanesca Sauce FAQ's
What is puttanesca sauce made of?
The original recipe from southern Italy is made of anchovies, capers, olives, and tomato-based sauce. This vegan version doesn't have olives and has a couple of fresh veggies instead (spinach and onion), but these are completely optional.
What are the best tomatoes for puttanesca sauce?
In my opinion, the best tomatoes to make the rich tomato sauce of puttanesca sauce are canned tomatoes (whole peeled or diced) as they are very convenient. You can also use fresh San Marzano tomatoes or cherry tomatoes.
Can I make puttanesca without olives?
Yes, you can make puttanesca without olives if that's your preference. I would recommend adding a bit more capers instead.
Love this recipe? Let's stay connected!
If you like this recipe please leave me a comment below, share it on Pinterest, tag me on Instagram, and follow me on socials! Instagram @bitesinthewild and Pinterest @bitesinthewild. This way you can stay up-to-date with my latest recipes and tips!
Print
Vegan Puttanesca Pasta Sauce Recipe (With Capers)
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: Pasta sauce
- Cuisine: Mediterranean
- Diet: Vegan
Description
This vegan puttanesca sauce is super easy to make and tastes incredibly delicious. It's made with pantry staples and a couple of extra fresh ingredients to the original southern italian recipe, but it's totally legit! It's ideal for batch cooking so you have a tasty and healthy pasta sauce ready to go!
Ingredients
3 cans diced tomato
½ cup kalamata olives (I used sliced)
⅓ cup capers
1 ½ large brown onion OR 2 medium finely sliced
9 big garlic cloves finely diced
2 cup spinach roughly chopped
Bunch of basil
Salt to taste
Drizzle of olive oil
Instructions
-
Add a little olive oil to a saucepan on medium heat. Once the oil is hot, add the garlic and saute until it starts to get brown, approx 30 seconds. Then add the onion and a pinch of salt, and saute. Cook on medium heat until the onion is soft and golden, for approximately 20 minutes, stirring occasionally so it doesn't burn.
-
Add the tomatoes and another pinch of salt, and stir to combine. Put a lid on the pan so the tomato doesn't splash everywhere, and leave it for 10 minutes.
-
Remove the lid and add the spinach, stir to combine with the tomato sauce for approx. 1 minute until they soften up.
-
Add the capers and black olives and mix to combine. Add the basil and let it cook for another minute.
-
Enjoy with your favourite pasta al dente or zucchini noodles! Optional to serve with fresh black pepper and vegan parmesan cheese or nutritional yeast.
Notes
- Suitable for freezing, make a big batch and freeze portions, so you have a tasty & healthy pasta sauce ready to go!
Marta says
My entire family loves this recipe! It has become a family favourite!!
Laura says
I love this sauce! Many times I run out of ideas for pasta, so this is great 😊 thanks a lot for sharing. If I can make a request, please do share more sauce recipes 🙂
alicia gonzalez tome says
Thanks Laura!! I will take your comment on board and share more sauce recipes 🙂
Anna says
Since I tried your puttanesca sauce … it’s a must in my freezer !! I have also tried using it with mince meat for a bolognese twist, and it’s incredible !!
Maria says
I love this sauce!! 😋 It is delicious and like all your recipes super easy to prepare. Capers, basil, black olives... an incredible mix of flavors. Thanks again for share!!