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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.

Big pot of Puttanesca Pasta.

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!

Closeup view of the Puttanesca Sauce mixed with pasta.
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.

Fresh parsley is great for garnish.

What’s in this Pasta Puttanesca

  • Olive oil
  • Chopped tomatoes
  • Garlic

 

  • Capers
  • Olives
  • Crushed pepper

Enjoy a forkful of this easy vegan Puttanesca Sauce.

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.

Step by step guide how to make this vegan Puttanesca Sauce

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.

Puttanesca Pasta is great for lunch, dinner, and meal prep.

More sauces that you definitely should try are my

Filling and so easy: this Puttanesca sauce always hits the spot. Made with simple ingredients and rich in flavor. A keeper that the whole family will love for dinner, lunch, even meal prep and naturally vegan. #vegan #dairyfree #vegetarian #glutenfree #contentednesscooking #dinner #lunch #mealprep #puttanesca #20minutemeals

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 Pasta is great for lunch, dinner, and meal prep.

Puttanesca Sauce

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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
  • 1/3 cup olive oil
  • 1/4 cup capers
  • 2/3 cup olives, pitted
  • 14 oz chopped tomatoes
  • 1 Tbs crushed paprika
  • salt, pepper to taste

Instructions

  1. 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.
  2. 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.
  3. Finally serve this amazing pasta sauce for dinner, lunch, meal prep with any pasta you like, enjoy.
Nutrition Information:
Yield: 4 Serving Size: 1/2 cup
Amount 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
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Erica

Thursday 2nd of July 2020

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!!!!

Florian

Thursday 2nd of July 2020

Thanks for your amazing feedback and making it, Erica! I hope you'll find lots of more recipes to try.

Jenna Wingate

Saturday 20th of June 2020

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!

Kendell

Sunday 3rd of May 2020

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!

Betsy Weyer

Monday 30th of March 2020

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!!!

Clare

Thursday 27th of February 2020

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! 😋🙏

Florian

Thursday 27th of February 2020

Thanks for making and sharing it, Clare! I hope you'll find lots of more recipes to try.