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Vegan puttanesca sauce

Vegan Puttanesca Pasta Sauce Recipe (With Capers)

  • Author: alicia gonzalez tome
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 9 servings 1x
  • Category: Pasta sauce
  • Cuisine: Mediterranean
  • Diet: Vegan


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! 



3 cans diced tomato

1/2 cup kalamata olives (I used sliced)

1/3 cup capers

1 1/2 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


  1. 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.

  2. 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.

  3. Remove the lid and add the spinach, stir to combine with the tomato sauce for approx. 1 minute until they soften up.

  4. Add the capers and black olives and mix to combine. Add the basil and let it cook for another minute.

  5. Enjoy with your favourite pasta al dente or zucchini noodles! Optional to serve with fresh black pepper and vegan parmesan cheese or nutritional yeast.


  • Suitable for freezing, make a big batch and freeze portions, so you have a tasty & healthy pasta sauce ready to go!

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