Vegan Pasta Puttanesca Recipe With Capers and Olives

Vegetarian pasta puttanesca
Tastyart Rob White / Getty Images
Ratings (15)
  • Total: 15 mins
  • Prep: 10 mins
  • Cook: 5 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
325 Calories
6g Fat
59g Carbs
11g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

An easy vegan pasta puttanesca recipe, and low-fat, too! Pasta puttanesca is a low-fat pasta sauce recipe with capers, kalamata olives and red pepper flakes in a sauce similar to a marinara sauce. If you aren't eating vegan, you could, of course, topped this off with some fresh shaved Parmesan cheese, but I think you'll find this recipe is delicious on its own and you don't even want the Parmesan topping. 

This Italian pasta puttanesca recipe is both vegetarian, vegan and gluten-free (though of course, regular pasta is not gluten-free so pair the puttanesca sauce with a gluten-free alternative). Scroll down for more vegetarian pasta recipes to try.

See also: 

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh basil (chopped)
  • 2 tablespoons capers
  • 1/4 cup sliced kalamata olives
  • 1/2 teaspoon red pepper flakes (or to taste)
  • Dash salt (or to taste)
  • Dash pepper (or to taste)
  • 1 tablespoon olive brine
  • 1 14-ounce can crushed tomatoes
  • 1/2 pound dried pasta (of your choice)

Steps to Make It

  1. Sautee the garlic in olive oil for a minute or two.

  2. Add the basil, capers, olives and red pepper flakes, and cook for another two minutes.

  3. Reduce heat to low, and add the brine and tomatoes.

  4. Cover and simmer for at least fifteen minutes. Serve hot over cooked pasta.

If you like pasta puttanesca, you might also like these other vegetarian and vegan pasta recipes: