Description
Learn to make Vegan Pasta Puttanesca with bold flavors, simple ingredients, and a plant-based twist on the classic Italian dish
Ingredients
Scale
- 12 oz (340 g) spaghetti or preferred pasta
- 3 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 2 tbsp capers, drained
- 1/2 cup Kalamata olives, pitted and chopped
- 1 can (14 oz) crushed tomatoes or cherry tomatoes
- 1 tbsp nori flakes or crushed seaweed (optional, for a briny flavor)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.n
- Sautu00e9 the Aromatics:
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes. Sautu00e9 for 1-2 minutes until fragrant.
- Make the Sauce:
- Add capers, olives, and crushed tomatoes to the skillet. Stir and let the mixture simmer for 8-10 minutes, allowing the flavors to meld.
- Sprinkle in nori flakes for a subtle briny taste. Season with salt and black pepper to taste.
- Combine Pasta and Sauce:
- Add the cooked pasta to the skillet and toss to coat. Use reserved pasta water to adjust the consistency if needed.
- Serve:
- Plate the pasta, garnish with fresh parsley, and drizzle with extra olive oil if desired.
Notes
- Pasta Choice: While spaghetti is traditional, penne or linguine also work well.
- Spice Level: Adjust red pepper flakes based on your preference for heat.
- Make Ahead: Prepare the sauce in advance and refrigerate for up to 3 days. Reheat before combining with pasta.
- Enhance the Flavor: Add a splash of white wine while simmering the sauce for extra depth.
- Prep Time: 10minutes
- Cook Time: 20minutes