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.
Print
Puttanesca Sauce
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Lunch, Dinner, Pasta
- Method: Cooking
- Cuisine: Vegan, vegetarian
Description
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
- 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
- Serving Size: 1/2 cup
- Calories: 186
- Sugar: 2.6 g
- Sodium: 167 mg
- Fat: 18.7 g
- Saturated Fat: 2.6 g
- Unsaturated Fat: 15.5 g
- Trans Fat: 0 g
- Carbohydrates: 5.3 g
- Fiber: 1.9 g
- Protein: 1.1 g
- Cholesterol: 0 g
Keywords: Puttanesca sauce, Pasta Puttanesca, vegan pasta recipes, lunch, dinner, mealprep
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.
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.
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.