Puttanesca Sauce
This Puttanesca Sauce is vegan and easy to make with simple ingredients that you have on hand in your pantry. A keeper that is ready in under 20 minutes. Serve this over your favorite pasta and you have a quick dinner that even pickiest kids will eat.
Who does not love pasta? I'm always in and that is why I come up with new easy pasts recipes all the time.
Just take a look at my Creamy Mushroom Pasta or the stunning Lemon Pasta Sauce.
If you haven't tried those yet, now is the time to hop over to the recipes and make them. So good!
Looking for more simple pasta recipes? You have come to the right place. Just feel free to use the search bar for many more mouthwatering things to come.
Hearty, satisfying and so easy to make you can be sure this Puttanesca Sauce is a winning combo that you can always count on. Serve over spaghetti noodles or any other pasta, so flavorful.
Once you've tried it you know it is filling and tastes seriously delicious. You may find yourself surprised how easy it can be. Am I serious? Yes, guys, I always am.
What's in this Pasta Puttanesca
- Olive oil
- Chopped tomatoes
- Garlic
- Capers
- Olives
- Crushed pepper
How to make Puttanesca Sauce
First heat olive oil in a casserole. Add garlic and fry for around 1 minute until lightly golden browned. Next add the olives, capers, and chopped tomatoes.
Season everything with the crushed pepper and regular salt and pepper. Let simmer with a lid on top on medium heat for around 10 minutes, stir frequently.
Finally serve this amazing pasta sauce for dinner, lunch, meal prep with any pasta you like, enjoy.
Tips to love this Puttanesca even more
Can I freeze this? No, you shouldn't. It will make the taste and texture quite different. I can vouch for meal prep so you can make it ahead of time (up to 4 days) and reheat whenever you need.
Also you can just make a double batch and store in the fridge. It will stay fresh without loss in taste and texture.
Like it more spicy? I would guess swap out the crushed pepper for chili flakes. Another tasty addition to try, yum.
More variation and texture? No problem! Add cubed eggplant, you can fry or roast them. Both ways are delicious.
More sauces that you definitely should try are my
If you give my easy vegan Puttanesca Sauce a try, tag me on Instagram or Facebook.
Always pleased to see all your remakes.
Cheers, Florian.
Puttanesca Sauce
This Puttanesca Sauce is vegan and easy to make with simple ingredients that you have on hand in your pantry. A keeper that is ready in under 20 minutes. Serve this over your favorite pasta and you have a quick dinner that even pickiest kids will eat.
Ingredients
- 5 cloves garlic, minced
- ⅓ cup olive oil
- ¼ cup capers
- ⅔ cup olives, pitted
- 14 oz chopped tomatoes
- 1 Tbs crushed pepper
- salt, pepper to taste
Instructions
- Heat olive oil in a casserole. Add garlic and fry for around 1 minute until lightly golden browned. Next add the olives, capers, and chopped tomatoes.
- Season everything with the crushed pepper and regular salt and pepper. Let simmer with a lid on top on medium heat for around 10 minutes, stir frequently.
- Finally serve this amazing pasta sauce for dinner, lunch, meal prep with any pasta you like, enjoy.
Nutrition Information:
Yield: 4 Serving Size: ½ cupAmount Per Serving: Calories: 186Total Fat: 18.7gSaturated Fat: 2.6gTrans Fat: 0gUnsaturated Fat: 15.5gCholesterol: 0mgSodium: 167mgCarbohydrates: 5.3gFiber: 1.9gSugar: 2.6gProtein: 1.1g
Looks great, but the pics looks like kalamata olives but Doesn’t say what kind of olives to use in the recipe just says olives. Maybe a mix of black and kalamata would be good, but would one use green olives too? Not thinking green would be good to me. Thanks Judy
Hi Judy! It works with all types of olives. Kalamata olives are my favorite. ?
Can feta or a different type of cheese be added with this pasta dish.
@Judy, kalamata is the right way to go.
@Judy, any olives you like best. I use a mix of kalamata and castelventrano.
Looks very good but I think you made a mistake in the ingredients and listed crushed paprika instead of crushed red pepper?
Hi Lisa! It is not a mistake crushed paprika is milder than crushed red pepper flakes which are definitely hotter. Hope that helps.
@Florian, Hi, I want to make this tonight but I'm so confused the recipe says crushed pepper but here you say crushed paprika. Can you tell me which to use because all I have is the smoked paprika and regular paprika. Which do I use? Thank you!
Hi Judi! Smoked paprika is perfect. Hope that helps.
Thank you so much for this recipe, I found it on pinterest where I've added a picture of mine , I was a bit worried it wasn't a thick sauce but checked your recipe and it looked the same as yours! Wonderfully yummy! ??
Thanks for making and sharing it, Clare! I hope you'll find lots of more recipes to try.
Love this. Making it fit a third time in a month. I think the pepper comment is because your recipe says crushed paprika but the text says add crush pepper...
Also I used fire roasted tomatoes and it’s awesome!!!
This was seriously so delicious and the easiest recipe I have ever made!! I cut back just a little on the olives cause I was afraid it would be too salty. I topped with a little parmesan when served. This will be added to my future meal plans! Thank you!
I really love this recipe. It works up so quickly. I've been using fresh tomatoes when I have them, roasted in the oven while I prepare the pasta, and substituting in a little vegan butter for part of the oil gives a bit of richness. It's a fabulous dish and can easily handle the addition of some baked tofu or mushrooms if you're feeling it! I have this at least once a week!
Love this recipe. I’ve made it 3 times and my family loves it just as it’s written. Tonight - I pan-seared some scallops that I rolled in bread crumbs and served these on top of the pasta. It was delicious!!! Can’t wait to make this again!! Thanks for the great recipe!!!!
Thanks for your amazing feedback and making it, Erica! I hope you'll find lots of more recipes to try.
Does this sauce store well in the fridge?
Hi Jordi! It stays well in the fridge for around 4 days. Hope that helps.
@jordi, I freeze the sauce all the time and it actually works so well too.
Can you give a link or a brand name for the crushed paprika?
Hi Kacey! 365 is great, hope that helps.
***** 5/5 - I LOVE THIS RECIPE!
I have made this recipe several times now, actually whenever my olive hating husband isn't around for dinner this is my go to meal. It is SO EASY to make which makes it the perfect quick meal for 1 and then I have leftovers for the next day! Kalamata olives are probably the best but my store is often sold out so I have used a variety of different olives, often 2 kinds per recipe and it always tastes amazing. I do like to rinse my capers and olives a bit and I don't add any additional salt.
I have added cooked lentils to the pasta or tempeh as well for vegan protein boosts and it has always tasted just perfect.
Thanks for your great feedback, Stephanie! Sounds delicious with tempeh or lentils as well. Would you mind leaving a star rating with your review? This is super helpful for other readers. Thanks so much.
Did you top this with fresh parsley (what is shown as topping in the picture)?
Thanks!
Hi Monica! Yes, fresh parsley and delicious. Let me know what you think.
Does this call for 1 lb of spaghetti? Do I drain the capers ?
Hi Ant! It depends If you would like a really saucy pasta 8 oz is just perfect, but otherwise 1 lb will fit. Hope that helps. Let me know what you think.
@Ant, I add a tsp of both capers and kalamata olives brine and that sauce tastes even better.
Since I don't have any crushed paprika can I substitute powered Hungarian paprika? If so, how much?
Hi Jordi! You can absolutely use Hungarian paprika. I would use 2 tsp, hope that helps. Let me know what you think.
Delicious.. only made half the recipe. My husband loved it!
Thanks for your great feedback, Monique! Glad it was such bit with your husband. Would you mind leaving a star rating with your review? Your feedback is so helpful for other readers. Thanks so much.
So we made this and we used black olives and Spanish green olives we also added some pepper drops and Ruff chopped pepper seeney's along with everything else
Hi Patricia! Love that you share your add-ins. Would you mind leaving a star rating with your review? This is super helpful for other readers. Thanks so much.
@Patricia Lewis, what are pepper drops???
This sauce was amazing! Many vegan pasta sauces do not appeal to me. This one has real personality. I loved it!
Thanks for your great feedback and making it, Louise! Would you mind leaving a star rating with your review? Your experience is super helpful for other readers. Thanks so much.
I made this tonight and added boneless chicken and in the end topped with feta cheese. Big hit!
Hi Danielle! Thanks for your great feedback and making it! Would you mind leaving a star rating with your review? So helpful for other readers. Thanks so much. ?
I made this with sautéed shrimp and it was delicious!!
Hi Andy! Thanks for your great feedback and making it! ? Would you mind leaving a star rating with your review? Your experience is so helpful for other readers. Thanks so much. ?
Great!
Thanks, Don!
Tried this for lunch last week and it was a/ easy and b/ completely delicious. I always have olives in the fridge so I just threw in a mix.
Thanks for your great feedback, Deborah! Would you mind leaving a star rating with your review? Your feedback is so helpful for other readers. Thanks a lot.
Seems like a lot of crushed pepper. I tablespoon? Fo you mean 1 teaspoon? What kind of olives? Green?
Hi Cheryl! Black olives are great.You can always use less crushed pepper. Hope that helps.
I love puttanesca. One thing that your recipe is missing is a big hit of umami flavour. The traditional version uses anchovies. As a vegan, I replace the anchovies with miso paste for that big smack of salty in the gob!
Hi Kevin! I find the recipe perfect as it is, but you can always add whatever you want. ?
I use an assortment of olives, , halved green with the pimento, is a good addition.
Hi Adrienne! Sounds yummy. ?
This was so hood and easy to make. I used a medley of olives, and since I am an olive fanatic, I have to admit, I double the amount.
Everyone in my family, including the picky one, loved it. I’ll be making this again very soon.
Thanks for your great feedback and making it, Melanie! Would you mind leaving a star rating with your review on my blog? Your feedback is so helpful for other readers. Thanks a lot.
One of my favorite local Italian places makes a variation of this that is so amazing. They add toasted pine nuts for crunch, and raisins to balance the saltiness of the olives and capers. Sounds crazy, but so good!
Hi Joy! Sounds tasty!
I made your recipe. It is just delicious and I think the leftovers may be even better! I did saute some chopped onion with the garlic but I am sure it would have been fine without. Thank you for posting this wonderful recipe.
Hi Linda! Thanks for your great feedback.
I have 2 questions,
1- do you use can whole tomatoes?
2- how would anchovies be in it?
Looking forward to making this tonight
Hi Linda! You can, but the result will be different. You can add anchovies, enjoy.
Adding kale to that would be delicious!
Enjoy, Denise!
I’ve made this recipe so many times now and absolutely love it. I’ve always used fresh grape tomatoes chopped but it’s Canadian winter now and they’re expensive and not the best quality. Can I use canned diced tomatoes or fresh roma? I can’t tell what you used here.
Hi Stephanie! Thanks for your great feedback. Would you mind leaving a star rating with your review? Your experience is so helpful for other readers. I use canned chopped tomatoes all the time. Hope that helps and clarifies.
This is dope! Keep up the good work. ThNks for simplifying putanesca!
Enjoy, Paolo!
What are crushed peppers. I'm I the UK & I've never heard of them!
Hi Marie! These are chili flakes.
I'm just wondering do you use a whole package of spaghetti like a pound?
Hi Leslie! You will need to double up everything if you use a whole package of spaghetti. For the written amount of sauce I use half a of package all the time. Hope that clarifies.
Is this with fresh tomatoes or canned?
Hi Donna! Canned tomatoes.
So easy to make & we had all of the ingredients at hand! I’ll be making this recipe again for sure! Delicious!
Thanks for your great feedback, Mary! Next time don’t forget leaving a star rating with your review. Your experience is so helpful for other readers and me. Thanks a lot.
So complex and delish considering how easy and quick it is! This is definitely giong in my regular rotation, and easily adapted for vegan, vegetarian, or omnivore. My vegan nephew and I loved it.
Thanks for your great feedback, Beth! Would you mind leaving a star rating with your review? This is so helpful for other readers. Thanks a bunch.
Looks great and easy to make
Thanks, Sam! Would you mind leaving a star rating with your review? Your experience is so helpful for other readers. Thanks a bunch.
I made this Puttanesca recipe last night for dinner! It was so good, need to double the recipe as there was no leftovers! I loved this because it was easy, vegitarian and gluten free! My Italian exchange student thought it was fabulous too!
Thanks for your great feedback, Jodi! Don't forget leaving a star rating with your review. This is so helpful for other readers and me. Thanks a lot.
I will try this, looks wonderful. But what is crushed pepper? Thank you
Hi Lillan! These are like chili flakes.
Not a comment, but a question, in your recipe it says crushed pepper, what is crushed pepper please, I live in the U.K.
Hi Karen! You can use chili flakes. Hope that helps and clarifies. Let me know what you think.
Doesn’t say how much pasta?
Hi Mary! 8 oz is great, enjoy and let me know what you think.
5 carbs!? Who are you kidding! This is a pasta dish!
Hi Sue! It is estimated for the saucer without the pasta. Hope clarifies.
You are forgetting the most important ingredient. The anchovies.
Hi Greg! Add them easily and enjoy.
Could I use fresh chopped tomatoes instead of canned? Thinking it may be less moist but I prefer fresh.
Hi Kathy! You can absolutely do and let me know what you think.
I made this and it is a perfect summer dish.?? Used some fresh tomatoes from the garden and a bit of fresh chopped basil and a added fresh parmesan graded on top before serving. I did want to say that I found a Jar of Mediteranian Olives at Aldi. They were fantastic. It looks so pretty and fresh..Thanks for the recipe ??
Thanks for your wonderful feedback, Michelle! Don't forget leaving a star rating with your review. Your experience is so helpful for other readers and me. Thanks a lot.
I made this for dinner the other night, and my husband had two helpings, which he hardly ever does. It’s one of my very favorite summer pasta recipes. Thank you for sharing it.
Hi Linda my pleasure and thanks for making it. Don't forget leaving a star rating with your review. Your experience is so helpful for other readers and me. Thanks a lot and I hope you'll find more recipes to try.
This recipe was excellent! First time using capers for me and we loved the flavor! I used sliced black olives and it was very good!
Hi Wendy! Thanks for your great feedback! Don't forget leaving a star rating with your review. This is so helpful for other readers and me. Thanks so much.
can we add anchovies?
You can absolutely add them, Susan!
Thanks for the inspiration.
Adding Anchovies, sun-dried tomatoes and a little caper brine.
Some use fresh sardines.
Enjoy, Bruce!
So this made with canned chopped tomatoes? I used 14 oz of grape tomatoes halved. My sauce was not so tomatoey like the photo. Was still very yummy.
Hi Sandy! There is a difference between halved or chopped tomatoes. Both will taste amazing and work. Keep in mind the texture in the final result will be different. Hope that helps and clarifies. Great it turned out yummy and delicious. Don't forget leaving a star rating with your review. Your experience is so helpful for other readers and me. Thanks a lot.
This is absolutely outstanding!!! I did not have capers, and I used a whole head of garlic, and probably more olive oil than the recipe calls for. It is fabulous!! I now make it often.
Thanks for your great feedback, Marisa! Don't forget leaving a star rating with your review. Thanks so much.
This is delicious! I made it with fresh ground pepper and chili flakes. So good that I will be making it often.
Hi Jamie! Happy to hear it was such a big hit and thanks for making it. Please do a star rating with your review. So helpful for other readers, thank you.
This was delicious and easy but pretty spicy with a tablespoon of crushed red pepper. I like spicy but next time I think I will put in half of the crushed peppers. Loved it.
Hi Paulette! You can always use less crushed red pepper and thanks for your wonderful feedback. Please do a star rating with your review, because it is truly helpful for other readers. They know and see about your experience.