Social Media

Vegan Spaghetti alla Puttanesca Recipe

Indulge in this delightful vegan take on the classic Italian dish, Spaghetti alla Puttanesca. Bursting with bold flavors from kalamata olives, capers, and garlic, this dish is certain to become a favorite. Plus, it's quick and easy to prepare, making it perfect for those busy weeknights.

Vegan Spaghetti alla Puttanesca Recipe
Image 1
Image 2
Image 3
Image 5

Photos of Vegan Spaghetti alla Puttanesca Recipe

Image 1
Image 2
Image 3
Image 4

You may need to make a trip to the supermarket for a few less common ingredients like kalamata olives and capers, along with their brine. While kalamata olives are known for their rich, tangy flavor, capers provide a nice, salty touch that balances the dish. Don't forget the whole grain spaghetti for a healthier option.

Ingredients for Vegan Spaghetti Alla Puttanesca

Tomato sauce: A base for the puttanesca sauce, adding a tangy sweetness.

Kalamata olives: These deep, purple olives lend a unique flavor contrast.

Capers: Tiny but mighty, capers add a burst of briney flavor.

Olive brine: It adds an extra hint of olive flavor.

Caper brine: This brings added depth to the sauce.

Garlic: Freshly minced garlic provides a savory touch.

Red pepper flakes: Adds a subtle kick to the sauce.

Olive oil: It helps to bring the sauce together and adds a silky finish.

Parsley: Fresh parsley adds a pop of color and freshness.

Black pepper: For seasoning and added spice.

Salt: To enhance all the other flavors.

Spaghetti: The base of this dish, choose whole grain for a healthier option.

One reader, Dotti Volk says:

star icon star icon star icon star icon star icon

This vegan spaghetti alla puttanesca recipe is a game-changer! The flavors are so rich and satisfying, and the combination of olives and capers adds a unique twist. It's a perfect dish for a cozy night in, and it's so easy to make. I can't wait to make it again!

Dotti Volk

Techniques Required for Making Vegan Spaghetti Alla Puttanesca

How to prepare puttanesca sauce: Combine the tomato sauce, olives, capers, olive brine, caper brine, garlic, and red pepper flakes in a medium saucepan. Simmer over medium-high heat, then reduce heat to medium and simmer for 20 minutes, stirring often.

How to cook spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions, then drain and return it to the pot.

How to add zucchini noodles: If using zucchini noodles, spiralize the zucchini with a spiralizer, use a julienne peeler, or grate the zucchini the long way on a large box grater.

How to serve vegan spaghetti alla puttanesca: Pour the sauce over the cooked spaghetti and stir to combine. If using zucchini noodles, stir them in as well. Divide into individual bowls and sprinkle with parsley before serving.

How To Make Vegan Spaghetti alla Puttanesca

Want a sumptuous meal using just the basics? Hop on this light vegan spaghetti dish laced with olives and capers to transform your night into a banger.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



For Puttanesca Sauce:

  • 28ozchunky tomato sauce,1 large can, or diced tomatoes
  • cupKalamata olives,chopped
  • cupcapers
  • 1tbspKalamata olive brine,from jar of olives
  • 1tbspcaper brine,from jar of capers
  • 3garlic cloves,pressed or minced
  • ¼tspred pepper flakes
  • 1tbspolive oil
  • ½cupfresh parsley leaves,chopped, divided
  • freshly ground black pepper
  • salt,if necessary

For Everything Else:

  • 8ozwhole grain spaghetti,or an equivalent combination of spaghetti and zucchini noodles


Puttanesca Sauce:

  1. In a medium saucepan, combine the tomato sauce, olives, capers, olive bring, caper brine, garlic, and red pepper flakes. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium and simmer, stirring often, for 20 minutes.

  2. Remove the sauce from heat, and stir in the olive oil and almost all of the chopped parsley, reserving some to sprinkle on the finished bowls.

  3. Season to taste with freshly ground black pepper and salt, if necessary.

  4. While the sauce cooks, bring a large pot of salted water to boil and cook your spaghetti according to package directions. Drain and return it to the pot.

Vegan Spaghetti alla Puttanesca:

  1. If you’re adding zucchini noodles, spiralize the zucchini with a spiralizer, or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater.

  2. Once all of your components are ready, pour the sauce over the pasta and stir to combine.

  3. Stir in the zucchini noodles, if using. If there are leftovers, store extra zucchini noodles separately, as they leech water once they come into contact with salty ingredients.

  4. Divide into individual bowls and top each bowl with a light sprinkle of parsley. Serve immediately.


  • Calories: 314.67kcal
  • Fat: 6.47g
  • Saturated Fat: 0.95g
  • Monounsaturated Fat: 3.74g
  • Polyunsaturated Fat: 1.10g
  • Carbohydrates: 56.19g
  • Fiber: 6.19g
  • Sugar: 8.75g
  • Protein: 10.67g
  • Sodium: 1366.38mg
  • Calcium: 75.24mg
  • Potassium: 785.61mg
  • Iron: 3.92mg
  • Vitamin A: 79.72µg
  • Vitamin C: 25.29mg

Essential Technique Tip for Making Vegan Spaghetti Alla Puttanesca

When preparing your vegan spaghetti alla puttanesca, it's crucial to simmer the puttanesca sauce at a medium heat. This allows the flavors from the kalamata olives, capers, and garlic to meld together without burning. Also, adding the olive oil and parsley after removing the sauce from heat helps to preserve their fresh flavors. If you're using zucchini noodles, remember to store any leftovers separately to prevent them from becoming soggy.

Time-Saving Tips for Making Vegan Spaghetti Alla Puttanesca Recipe

Prep ahead: Chop and measure all your ingredients in advance to streamline the cooking process.

One-pot wonder: Consider using a large pot to cook the pasta and the sauce together, saving time on washing up.

Quick fix: Opt for store-bought tomato sauce to cut down on prep time without sacrificing flavor.

Multitask: While the sauce simmers, use that time to cook the pasta and prepare any additional ingredients.

Efficient chopping: Utilize a food processor to quickly chop the garlic, olives, and capers for the puttanesca sauce.

Ready-to-eat: Use pre-sliced olives and pre-minced garlic to minimize prep time.

Substitute Ingredients For Vegan Spaghetti alla Puttanesca Recipe

  • kalamata olives - Substitute with green olives: Green olives have a milder flavor compared to kalamata olives and can be used as a substitute in the puttanesca sauce. They will provide a slightly different taste but will still contribute the desired briny and salty flavor to the dish.

  • whole grain spaghetti - Substitute with gluten-free spaghetti: If you prefer a gluten-free option, you can substitute whole grain spaghetti with gluten-free spaghetti. This swap will make the dish suitable for those with gluten sensitivities or dietary restrictions.

Best Way to Present Vegan Spaghetti Alla Puttanesca

  1. Elevate the plating: Carefully arrange the spaghetti in a nest-like shape on the plate to create a visually appealing presentation.
  2. Garnish with fresh herbs: Sprinkle the dish with freshly chopped parsley to add a pop of color and a hint of freshness.
  3. Incorporate texture: Consider adding a sprinkle of toasted breadcrumbs on top for an extra layer of texture and visual interest.
  4. Utilize high-quality tableware: Serve the dish on elegant, minimalist plates to enhance the visual impact and elevate the dining experience.
  5. Consider the negative space: Embrace the beauty of simplicity by allowing some empty space on the plate to highlight the vibrant colors and textures of the dish.
  6. Focus on balance and symmetry: Arrange the components of the dish thoughtfully to create a visually balanced and harmonious presentation.
  7. Highlight the vibrant colors: Ensure that the colors of the puttanesca sauce and garnishes stand out against the backdrop of the pasta for an eye-catching presentation.
  8. Use a finishing touch: Drizzle a small amount of high-quality olive oil over the dish just before serving to add a glossy finish and enhance the flavors.

Essential Tools for Making Vegan Spaghetti Alla Puttanesca

  • Saucepan: A saucepan is a deep cooking pan with a handle and a lid, used for cooking sauces, boiling water, or simmering ingredients.

  • Spiralizer: A spiralizer is a kitchen tool used to cut vegetables and fruits into long, curly strands or ribbons, often used as a substitute for pasta.

  • Julienne peeler: A julienne peeler is a kitchen tool with a blade that cuts vegetables into thin, uniform matchstick strips, commonly used for creating vegetable noodles or garnishes.

  • Box grater: A box grater is a kitchen tool with multiple grating surfaces used to grate, shred, and slice ingredients such as cheese, vegetables, and fruits.

How To Store and Freeze Vegan Spaghetti Alla Puttanesca

Here are the storing and freezing guidelines for vegan spaghetti alla puttanesca:

  • Refrigerate any leftover puttanesca sauce in an airtight container for up to 5 days. The flavors will meld and intensify over time, making it even more delicious the next day.
  • If you have any leftover cooked spaghetti, toss it with a bit of olive oil to prevent sticking, then store it in an airtight container in the refrigerator for up to 3 days. Reheat the pasta in the microwave or in a skillet with a splash of water until warmed through.
  • To freeze the puttanesca sauce, let it cool completely to room temperature, then transfer it to a freezer-safe container or resealable plastic bag. Label the container with the date and freeze for up to 3 months. Thaw the sauce overnight in the refrigerator before reheating it on the stovetop.
  • It's best not to freeze the cooked spaghetti as it can become mushy and lose its texture when thawed. If you want to freeze the entire dish, cook the pasta until it's slightly al dente, then toss it with the sauce and let it cool completely. Transfer the pasta and sauce to a freezer-safe container or resealable plastic bag, label it with the date, and freeze for up to 2 months. Thaw the dish overnight in the refrigerator, then reheat it in the microwave or in a skillet with a splash of water until warmed through.
  • If you've added zucchini noodles to the dish, store any leftovers separately from the pasta and sauce, as they will release water and become soggy over time. Place the zucchini noodles in an airtight container lined with paper towels to absorb excess moisture, then refrigerate for up to 2 days.

How To Reheat Leftover Vegan Spaghetti Alla Puttanesca

  • To reheat leftover vegan spaghetti alla puttanesca, start by placing the desired portion in a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent the pasta from drying out during the reheating process. Microwave on high for 1-2 minutes, stirring halfway through, until the pasta is heated through and steaming.

  • For a stovetop method, place the leftover spaghetti in a saucepan over medium-low heat. Add a splash of water or olive oil to the pan to help loosen the sauce and prevent the pasta from sticking. Stir gently and continuously until the pasta is heated through, about 3-5 minutes. If the sauce seems too thick, add a little more water or olive oil until the desired consistency is reached.

  • To reheat in the oven, preheat the oven to 350°F (175°C). Transfer the leftover vegan spaghetti alla puttanesca to an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and bake for 10-15 minutes, or until the pasta is heated through. Remove the foil for the last 2-3 minutes of baking to allow any excess moisture to evaporate and the top to crisp up slightly.

  • If you have stored the zucchini noodles separately, reheat them gently in a pan over medium-low heat for 1-2 minutes, just until they are warmed through. Be careful not to overcook them, as they can quickly become mushy. Once the zucchini noodles are warm, top them with the reheated spaghetti alla puttanesca and serve immediately.

  • For all reheating methods, be sure to taste the pasta before serving and adjust the seasoning if needed. You may want to add a fresh sprinkle of parsley, a squeeze of lemon juice, or a pinch of red pepper flakes to brighten up the flavors after reheating.

Random Fact About Vegan Spaghetti Alla Puttanesca Recipe

The puttanesca sauce in this recipe is a traditional Italian sauce that is known for its bold and savory flavors. The combination of kalamata olives, capers, and garlic creates a unique and delicious taste that pairs perfectly with the whole grain spaghetti. This dish is not only vegan but also packed with flavor and nutrients, making it a great option for those looking for a satisfying and plant-based meal.

Is Making Vegan Spaghetti Alla Puttanesca Economical for Home Cooking?

The cost-effectiveness of this vegan spaghetti alla puttanesca recipe is quite high. The ingredients, such as tomato sauce, olives, and capers, are relatively affordable and readily available. The dish provides a satisfying meal for a family of four at an approximate cost of $12. With its flavorful and robust taste, this recipe earns a solid 9 out of 10.

Is This Vegan Pasta Dish Healthy or Unhealthy?

The vegan spaghetti alla puttanesca recipe is a relatively healthy dish with several nutritious ingredients. Here's a breakdown of its health aspects:

  • Whole grain spaghetti provides complex carbohydrates, fiber, and various nutrients, making it a healthier choice than refined pasta.
  • Tomato sauce is rich in lycopene, an antioxidant that may help reduce the risk of certain cancers and heart disease.
  • Olives and olive oil contain healthy monounsaturated fats, which can help lower bad cholesterol levels and reduce the risk of heart disease.
  • Garlic has antimicrobial and anti-inflammatory properties, and may help boost the immune system.
  • Fresh parsley is a good source of vitamins A, C, and K, as well as antioxidants.

However, the recipe also contains some high-sodium ingredients, such as capers and olives, which may be a concern for those watching their salt intake.

To further enhance the nutritional value of this dish, consider the following suggestions:

  • Increase the amount of vegetables by adding sautéed or roasted bell peppers, onions, or mushrooms to the sauce.
  • Use whole wheat or legume-based pasta for an extra boost of fiber and protein.
  • Reduce the amount of capers and olives to lower the overall sodium content, or rinse them before adding to the sauce.
  • Include a side salad with mixed greens and a light vinaigrette to add more vitamins, minerals, and fiber to the meal.
  • Experiment with different herbs and spices, such as basil or oregano, to add flavor without increasing the sodium content.

Editor's Thoughts on This Vegan Pasta Recipe

The vegan spaghetti alla puttanesca recipe is a delightful twist on a classic Italian dish. The combination of kalamata olives, capers, and a hint of red pepper flakes creates a robust and flavorful sauce that pairs beautifully with whole grain spaghetti. The addition of zucchini noodles provides a refreshing and nutritious element to the dish. The recipe's simplicity and vibrant flavors make it a perfect choice for a quick and satisfying meal. Buon appetito!

Enhance Your Vegan Spaghetti alla Puttanesca Recipe with These Unique Side Dishes:

Garlic Bread: Create a delicious garlic bread by toasting slices of crusty bread and rubbing them with a mixture of garlic, olive oil, and herbs. Serve it alongside the vegan spaghetti alla puttanesca for a satisfying meal.
Grilled Vegetables: Fire up the grill and cook a colorful assortment of vegetables, such as bell peppers, zucchini, and eggplant. The smoky flavor of the grilled vegetables will complement the bold flavors of the puttanesca sauce.
Fruit Salad: Prepare a refreshing fruit salad with a mix of seasonal fruits, such as berries, melon, and citrus. The sweetness of the fruits will provide a nice contrast to the savory and tangy flavors of the spaghetti alla puttanesca.

Alternative Recipes Similar to Vegan Spaghetti Alla Puttanesca

Vegan Eggplant Parmesan: This recipe is a delicious twist on the classic Italian dish, using breaded and baked eggplant slices layered with marinara sauce and dairy-free cheese.
Mango Avocado Salsa: This refreshing salsa combines ripe mango, creamy avocado, red onion, cilantro, and lime juice for a perfect balance of sweet, tangy, and savory flavors.
Butternut Squash Soup: Warm up with this comforting soup made with roasted butternut squash, onions, garlic, vegetable broth, and a touch of nutmeg for a cozy autumn meal.
Coconut Chia Pudding: Indulge in a healthy and creamy dessert made with coconut milk, chia seeds, and a touch of sweetener, topped with fresh berries and shredded coconut for a delightful treat.

Suggested Appetizers and Desserts to Serve with Vegan Spaghetti Alla Puttanesca

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of herbs, breadcrumbs, and vegan cheese. Bake until golden and serve hot for a delicious start to any meal.
Bruschetta: Elevate your appetizer game with a classic bruschetta featuring ripe tomatoes, fresh basil, and a drizzle of balsamic glaze. Serve on crispy toasted baguette slices for a burst of Italian flavors.
Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and decadent texture will satisfy any sweet tooth.
Berry Parfait: Layer juicy mixed berries with creamy coconut yogurt and crunchy granola for a refreshing and satisfying dessert. The combination of sweet and tart flavors creates a delightful treat that's perfect for any time of day.

Why trust this Vegan Spaghetti alla Puttanesca Recipe:

This vegan spaghetti alla puttanesca recipe offers a delightful twist on a classic Italian dish. The combination of kalamata olives, capers, and tomato sauce creates a rich and flavorful sauce that is both satisfying and nutritious. The use of whole grain spaghetti adds a hearty and wholesome element to the dish. With the addition of fresh parsley and a touch of olive oil, this recipe promises a burst of vibrant flavors and a delightful dining experience. Trust in the harmonious blend of ingredients and the simplicity of the preparation for a truly enjoyable meal.

Share your thoughts on this Vegan Spaghetti alla Puttanesca Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to suggest!
Can I use a different type of pasta for this recipe?
Yes, you can definitely use a different type of pasta if you prefer. Spaghetti alla puttanesca traditionally uses spaghetti, but you can use any pasta shape you like, such as penne, linguine, or even gluten-free pasta.
Can I make this recipe ahead of time?
Absolutely! You can make the puttanesca sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the sauce and cook the pasta fresh for the best results.
Can I omit the olives and capers from the sauce?
While olives and capers are key ingredients in puttanesca sauce, you can certainly omit them if you don't enjoy their flavors. You may want to adjust the seasoning to ensure the sauce still has a balanced and robust taste.
Can I add other vegetables to this dish?
Definitely! You can add other vegetables to the dish to customize it to your liking. Some popular additions include sautéed mushrooms, cherry tomatoes, or spinach. Just be sure to cook the vegetables until they are tender before adding them to the sauce.
Can I freeze the leftover sauce?
Yes, you can freeze the leftover puttanesca sauce for up to 3 months. Allow the sauce to cool completely before transferring it to a freezer-safe container. When you're ready to use it, simply thaw it in the refrigerator overnight and reheat it on the stovetop.

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!