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A heaping portion of vegan puttanesca pasta in a white bowl.
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5 from 1 vote

Vegan Puttanesca

This vegan puttanesca pasta is a plant based version of a classic Italian inspired dish.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: gluten free, plant based, vegan
Servings: 6
Calories: 303kcal


  • 340 grams brown rice pasta (or substitute your preferred pasta)
  • 4 cups strained tomatoes (or substitute crushed tomatoes)
  • 3/4 cup black olives (pitted and cut in quarters)
  • 1/4 cup capers (drained)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 2 teaspoons fresh chopped garlic
  • 1/4 teaspoon dried chilli flakes
  • Optional garnish: fresh chopped parsley


  • Add the extra virgin olive oil and garlic to a large pot on the stove and sauté on low heat for approximately one minute to cook the garlic.
  • Add the strained tomatoes, oregano, and dried chilli flakes, then simmer on low heat, uncovered, for 25 minutes.
  • Add the black olives and capers and simmer for an additional 5 minutes.
  • While the strained tomato mixture is simmering, cook the spaghetti in a separate pot according to the instructions on the package.
  • Drain the pasta and add it to the pot with the sauce, then simmer for one minute so the pasta absorbs some of the sauce.
  • Garnish with plenty of fresh parsley (optional) and serve hot.
  • Makes 6 portions of vegan puttanesca pasta.


  • Use the largest olives you can find for this recipe.
  • Be sure to garnish with plenty of chopped parsley because it adds an important layer of fresh flavour to this dish.


Calories: 303kcal | Carbohydrates: 58g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 689mg | Potassium: 480mg | Fiber: 8g | Sugar: 8g | Vitamin A: 448IU | Vitamin C: 15mg | Calcium: 74mg | Iron: 2mg