Vegan Puttanesca
Vegan puttanesca is a super simple pasta dish with strong, delicious flavors. If you are looking for something quick and dirty to serve for dinner tonight, this is it!
Vegan puttanesca is a super simple pasta dish with strong, delicious flavors. If you are looking for something quick and dirty to serve for dinner tonight, this is it!
- salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves of garlic minced
- !ingredients:
- 250 grams (9 oz) pasta
- â½ large onion diced
- â½ teaspoon red chili flakes (adjust to taste)
- 1 large can (425 grams / 15 oz) whole tomatoes
- â¼ packed cup (60 grams) good quality chopped blac
- 4 tablespoons chopped capers
- a handful of fresh chopped herbs (i used a mix of
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 6.75000000289468 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.932040000399697 g
- Serving Size 1 1 recipe (27g)
- Sodium 73.8155729167247 mg
- Sugar 0 g
- Trans Fat 0.182790000078389 g
- Calories 60 calories
Step-by-step
- Put salted water on to boil for the pasta.
- Heat a wide pan over medium-high heat and add the oil and onion. Fry, stirring occasionally, until soft and transparent then add the garlic and red chili flakes. Fry, stirring, for 30 seconds more or until soft and fragrant.
- Add the tomatoes, breaking them into chunks with your spoon, the olives and capers. Bring to a boil then reduce to a simmer.
- When the water for the pasta boils, add the pasta but undercook it by about a minute (it will continue cooking in the sauce).
- Transfer the slightly undercooked pasta to the pan with the sauce, reserving some of the pasta water. Allow the pasta to finish cooking to al dente, adding pasta water by the tablespoon as needed to keep it cooking.
- When the pasta is cooked to al dente, remove the pan from the heat and stir through the herbs and salt and pepper to taste.
My Speedy Weeknight Vegan Puttanesca
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. Between school pick-ups, soccer practice, and the never-ending to-do list, sometimes the simplest meals are the most satisfying. That's where this Vegan Puttanesca recipe comes in. It's a lifesaver on those busy weeknights when I need something quick, flavorful, and completely satisfying.
The beauty of this dish lies in its simplicity. There’s no need for elaborate techniques or a long list of exotic ingredients. I use pantry staples—a can of tomatoes, olives, capers—and elevate them with fresh garlic, a pinch of red pepper flakes for a little heat, and a generous handful of fresh herbs. The result is a vibrant, flavorful pasta dish that’s surprisingly rich and satisfying, even without any meat or dairy. It’s the perfect example of how a few simple ingredients, combined thoughtfully, can create a truly memorable meal. The best part? It's ready in under 30 minutes. That means more time for family and less time stuck in the kitchen.
I often adapt the recipe based on what's on hand. Sometimes I add a splash of white wine to the sauce for extra depth, or I might swap the black olives for green ones. Feeling creative? Try adding artichoke hearts or roasted red peppers for an extra layer of flavor and texture. The possibilities are endless! But even in its simplest form, this Vegan Puttanesca is a winner. Its robust flavors and quick preparation time make it a perfect go-to recipe for any busy weeknight. Serve it with a side salad and a crusty bread for a complete and balanced meal.
This recipe isn't just for busy weeknights; it also travels well. I often pack leftovers for lunch the next day, and it’s just as delicious cold. The flavors meld beautifully overnight, creating an even more complex and satisfying taste. It’s the perfect meal prep solution for those days when you need a healthy and flavorful lunch that doesn't require a lot of effort.
So next time you’re short on time but craving a flavorful and satisfying meal, try this Vegan Puttanesca. It’s a true testament to the fact that delicious food doesn’t have to be complicated. With minimal effort, you can create a dish that will leave your family asking for seconds—and maybe even a little extra time with you.
Ingredients I used:
• 2 tablespoons olive oil: I prefer extra virgin olive oil for its rich flavor.
• ½ large onion, diced: A good base for building flavors.
• 4 cloves garlic, minced: Essential for that garlicky punch.
• ½ teaspoon red chili flakes (adjust to taste): A touch of heat to wake up the taste buds.
• 1 large can (425 grams / 15 oz) whole tomatoes: I prefer using whole canned tomatoes for a more textured sauce.
• ¼ packed cup (60 grams) good quality chopped black olives: Adds a salty, briny element.
• 4 tablespoons chopped capers: Adds a salty, briny and slightly tangy flavor.
• 250 grams (9 oz) pasta: I usually use spaghetti or linguine.
• A handful of fresh chopped herbs: Basil, parsley, oregano – whatever you have on hand works perfectly.
• Salt and pepper to taste: Don't forget to season your dish!
