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vegan spaghetti puttanesca on a plate

Vegan Spaghetti Puttanesca

Italian Spaghetti Puttanesca! An iconic Italian pasta dish with tomato sauce, olives, and capers!
Author : Aline Cueni
5 from 1 vote

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Prep Time :5 minutes
Cook Time :15 minutes
Total Time :20 minutes
Servings : 2
Calories : 556kcal

Ingredients
 

Puttanesca Sauce

  • 2 tbsp olive oil
  • 2 cloves garlic sliced
  • ½ cup (75 g) stoned kalamata olives sliced
  • 2 tbsp capers
  • ¼ tsp red chili flakes optional
  • 1 ¼ cup (300 g) tomato passata
  • ½ tsp dried oregano
  • 1 tsp miso paste optional (Note 1)
  • ½ bunch (20 g) fresh basil chopped

Instructions
 

  • Cook the spaghetti in a large pot of boiling salt water until al dente. Drain over a sieve.
  • Heat a large skillet over medium heat with olive oil. Add garlic, olives, capers, and chili flakes, sauté for 3 minutes until fragrant.
  • Stir in tomato passata and dried oregano. Let it simmer for 10 minutes, stirring occasionally. Season to taste with miso paste, salt, and black pepper.
  • ​​Add drained pasta to the sauce and toss for one minute. Sprinkle with fresh basil and, if you like, this vegan parmesan cheese.

Notes

  1. Miso Paste: The vegan umami substitute for anchovies. Optional, as you don’t have to buy a jar of miso paste extra for a serving of pasta. Otherwise, season with a little more salt or stir some yeast flakes into the sauce!
  2. Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
  3. Gluten-Free: Regular spaghetti can be replaced with gluten-free spaghetti (I love Barillas’s gluten-free spaghetti).

Nutrition

Calories: 556kcal | Carbohydrates: 78g | Protein: 14g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 870mg | Potassium: 274mg | Fiber: 5g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg