Vegan Spaghetti Puttanesca

A Flavorful Journey

When I first created my Vegan Spaghetti Puttanesca, I was inspired by my love for classic Italian flavors and the challenge of making a traditionally non-vegan dish entirely plant-based. Vegan Spaghetti Puttanesca is a vibrant, tangy pasta dish that comes together quickly, making it perfect for busy weeknights. I wanted to recreate the rich, bold flavors of the original recipe while keeping it simple and accessible with pantry staples.

Discovering New Ingredients

The journey to perfecting Vegan Spaghetti Puttanesca was filled with delightful discoveries. I experimented with various types of olives and capers to find the perfect balance of briny goodness. Vegan Spaghetti Puttanesca also allowed me to explore the versatility of zucchini noodles, which add a refreshing twist to the dish. This blend of whole wheat spaghetti and zucchini noodles not only makes the meal lighter but also adds a lovely texture contrast.

Perfecting the Recipe

While developing Vegan Spaghetti Puttanesca, I realized that small details make a big difference. Adding both olive brine and caper brine to the sauce intensified its flavors, creating a robust taste that’s simply irresistible. Vegan Spaghetti Puttanesca became a hit in my household, and I knew it was a recipe worth sharing. The final touch of fresh parsley added a burst of color and freshness that completed the dish beautifully.

Sharing the Joy

Sharing my Vegan Spaghetti Puttanesca recipe with my readers has been a joyful experience. I love hearing how this easy and flavorful dish has become a staple in their homes. Vegan Spaghetti Puttanesca proves that plant-based meals can be both delicious and satisfying. Whether you’re a long-time vegan or just exploring plant-based options, I’m confident that Vegan Spaghetti Puttanesca will become one of your favorite go-to recipes.

Chef’s Notes- Vegan Spaghetti Puttanesca

• Ingredient Quality: Use high-quality, preferably organic crushed tomatoes for the best flavor.
• Salty Flavor Control: Taste the sauce before adding extra salt as the olives and capers already add a salty element.
• Zucchini Noodles: If you don’t have a spiralizer, you can use a vegetable peeler to create ribbon-like zucchini noodles.
• Adding Protein: To make it more filling, add cooked chickpeas or white beans into the sauce during the last 5 minutes of cooking.
• Herb Variations: Fresh basil or oregano can be used in addition to or instead of parsley for a different herbaceous note.
• Spice Level: Adjust the red pepper flakes to your heat preference. Start with a small amount and increase as desired.
• Serving Suggestions: Serve with a side of crusty bread or a fresh green salad for a complete meal.
• Make Ahead: The sauce can be made ahead and stored in the fridge for up to 3 days or frozen for up to 1 month.
• Gluten-Free Option: Substitute whole wheat spaghetti with your favorite gluten-free pasta or use all zucchini noodles.
• Oil Infusion: Infuse the olive oil with garlic by heating them together gently before adding to the sauce for a richer garlic flavor.

Vegan Spaghetti Puttanesca

0.0 from 0 votes

Dive into this vibrant Vegan Spaghetti Puttanesca, perfect for those busy weeknights! Crafted with pantry staples, this dish bursts with fresh, tangy flavors that will leave you craving more. It’s a delightful twist on a classic Italian favorite, made entirely plant-based. Get ready to impress your taste buds with minimal effort!

Course: Main CourseCuisine: ItalianDifficulty: Easy

Print

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

350

kcal

Total time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Sauce

• 1 large (28-ounce) can crushed tomatoes (preferably organic)

• 1/3 cup pitted and chopped black olives

• 1/3 cup brined capers

• 1 tablespoon olive brine (from the jar of olives)

• 1 tablespoon caper brine (from the jar of capers)

• 3 cloves garlic, finely minced

• 1/4 teaspoon crushed red pepper flakes

• 1 tablespoon extra-virgin olive oil

• 1/2 cup fresh parsley leaves, chopped (divided)

• Freshly ground black pepper to taste

• Salt to taste (optional)

• For the Pasta

• 8 ounces whole wheat spaghetti

• 1 medium zucchini (about 8 ounces), spiralized or julienned

Directions

• Prepare the Sauce: In a medium saucepan over medium-high heat, combine the crushed tomatoes, chopped black olives, capers, olive brine, caper brine, minced garlic, and red pepper flakes. Bring to a simmer and then reduce the heat to medium. Let it cook for about 20 minutes, stirring occasionally.
• Finish the Sauce: Once the sauce has thickened slightly, remove it from the heat. Stir in the extra-virgin olive oil and most of the chopped parsley (reserve some for garnish). Season with freshly ground black pepper and salt if needed.
• Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to the package instructions until al dente. Drain and return to the pot.
• Prepare Zucchini Noodles: If using zucchini noodles, spiralize or julienne the zucchini into noodle shapes.
• Combine and Serve: Pour the prepared sauce over the cooked spaghetti and mix well to combine. If using zucchini noodles, gently fold them into the pasta mixture. Divide into individual bowls and garnish with the reserved parsley. Serve immediately.

Equipment

• chef’s knife
• cutting board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons
• vegetable peeler

Nutrition Facts

• Calories: 350kcal
• Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 800mg
• Potassium: 600mg
• Carbohydrates: 60g
• Fiber: 8g
• Sugar: 8g
• Protein: 10g
• Vitamin A: 15IU
• Vitamin C: 25mg
• Calcium: 10mg
• Iron: 20mg

FAQs- Vegan Spaghetti Puttanesca

Can I make this dish gluten-free?

Yes, you can use gluten-free pasta or replace the spaghetti entirely with zucchini noodles for a gluten-free version.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave before serving.

Can I freeze the sauce?

Yes, the sauce can be frozen. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.

What other vegetables can I add to this dish?

You can add vegetables like bell peppers, spinach, or mushrooms. Sauté them with the garlic before adding the crushed tomatoes.

Is there a way to reduce the sodium content?

To reduce sodium, rinse the capers and olives before adding them to the sauce. You can also use low-sodium canned tomatoes and avoid adding extra salt.