cooking · Dinner

Vegan Friendly Puttanesca Pasta

For dinner last night I tried a “staple recipe” out of Vegan Planet: 400 Irresistible Recipes with Fantastic Flavors from Home and Around the World, Puttanesca Pasta from page 248. You really cannot go wrong with making a Puttanesca sauce, being simple and quick to make and delicious as well! I did a couple slight variations but overall followed the recipe. Noted in () are the original ingredients called for.

Puttanesca Pasta


  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp roasted garlic – jarred is OK (3 cloves garlic)
  • 2 14.5 ounce cans petite diced tomatoes (28 ounce can crushed)
  • ¾ cup roughly chopped black olives, one medium can 3.8 ounces weight drained (½ cup pitted black Gaeta olives + ¼ cup pitted green olives, both sliced)
  • 2 Tbsp capers, drained and chopped
  • ½ tsp red pepper flakes
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • 2 tsp dried parsley (2 Tbsp fresh)
  • 1 lb pasta (I used rigatoni)


Heat the oil over medium heat in a large saucepan, add the garlic and cook for 30 seconds.

Stir in the tomatoes, olives, capers and seasoning. Bring to a simmer, then turn to medium-low while you cook the pasta (look for a 15 minute simmer time).

Bring a large pot of water to a boil, cook the pasta for time on package. Drain and shake out into a large bowl. Toss with the hot sauce and serve.

Served 4 to 6, depending on appetite.


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