Vegan puttanesca pasta

This vegan puttanesca is one of those italian dish that are so easy to make that you won’t believe it. The rich tomato sauce is flavoured with olives, capers and garlic. Use your favourite type of pasta and you’ll have a nice dinner to enjoy in only few minutes.

A plate with spaghetti with puttanesca sauce.

Puttanesca origin

The curious name of this dish has been studied a lot to know where it comes from, several journalists still dispute the true origin of the name of this recipe, but even today it is not known exactly where it comes from.

The most popular story says that the prostitutes in the city (Naples) used to prepare this quick sauce for their clients. So it is not very difficult to deduce the name of this particular dish.

A man tossing spaghetti with vegan puttanesca sauce.

Ingredients notes

  • The original puttanesca sauce is prepared with three main ingredients: Tomatoes, olives and capers. From that base, other versions can be made and are also accepted and popular.
  • The original recipe always use the Gaeta olives but is understandable that sometimes is not possible to find that type of olives, so use any you have available.
  • For the tomato sauce it is always better to use the juiciest and most ripe type found at the moment. Or also use a good quality of canned tomatoes.
  • The use of oregano or parsley is a quite accepted variant too.
  • Although the original Neapolitan recipe is prepared only with the mentioned ingredients, in other regions such as Lazio the version with anchovies has become popular and is undoubtedly the best-known recipe abroad. I prefer the vegan recipe and that is the one that I share with you today.
Ingredients displayed for puttanesca sauce.

Vegan Puttanesca Recipe

Bring a pot of salted water to a boil, just as the water starts boiling, add the tomatoes and turn off the heat, let them sit for 15-20 minutes. Sitting the tomatoes in hot water helps to peel them easily.

Carefully peel the tomatoes, cut them in half and discard the seeds, then chop them. Place them on a plate along with the juices released.

*If you using canned tomatoes, skip this step.

Tomatoes boiled, peeled and cut into pieces on a cutting board.

Rinse the capers to remove the salt and set aside.

Heat the extra virgin olive oil in a sauce pan over medium-high heat. Add garlic and sauté until fragrant. Discard the garlic and add tomatoes.

Cook for about 2 minutes stirring constantly. Add capers, olives and a pinch of salt. Cover the pan and lower the heat.

Let the sauce cook for 10-15 minutes. If necessary add a little bit of hot water so that the sauce doesn’t dry out too much.

The result should be a thick sauce with enough juice to coat the pasta.

Puttanesca sauce cooking on a pan.

Adjust salt to taste and turn off the heat. Add the oregano, mix and set aside.

Cook the spaghetti as suggested in the package, drain them very well and add them onto the pan with the sauce.

Toss throughly to coat the spaghetti and serve immediately. If you want, you can add a little chopped fresh parsley.

More authentic italian recipes

Vegan puttanesca recipe

This vegan puttanesca pasta is one of those italian dish that are so easy to make that you won’t believe it. The rich tomato sauce is flavoured with olives, capers and garlic. Use your favourite type of pasta and you’ll have a nice dinner to enjoy in only few minutes.
PREP 10 minutes
COOK 10 minutes
TOTAL 20 minutes
4 from 1 vote
Print Pin Rate
Servings: 4 servings
Author: Maricruz

Ingredients 

  • 12 oz (320 gr) spaghetti
  • 1.75 lb (800 gr) fresh tomatoes
  • ¾ cup (150 gr) Gaeta olives (or any other kind of black olives)
  • 3 Tbsp (20 gr) capers
  • 2 ½ Tbps (40 gr) extra virgin olive oil
  • 1 tsp oregano (or parsley)
  • 1 garlic clove (peeled)
  • salt

Instructions

  • Bring abundant water to a boil in a pot, just as the water starts boiling,  add the tomatoes and turn off the flame, let them sit for 15-20 minutes. Sitting the tomatoes in hot water helps to peel them easily.
  • Carefully peel the tomatoes, cut them in half and discard the seeds, then chop them. Put on a plate along with the juices released by the tomatoes.
  • Rinse the capers to remove the salt and pit the olives. In a large saucepan.
  • Heat the olive oil in a frying pan over medium-high heat. Fry the garlic without skin until browns lightly. Discard the garlic and add the tomatoes.
  • Cook the tomato sauce for 2 minutes. Add the capers, olives and sprinkle a little bit of salt.  Cover the pan and lower the heat. Let the sauce cook for 10-15 minutes. If necessary add a little bit of hot water so that the sauce does not dry out too much. The result should be a thick sauce with enough juice to coat the pasta.
  • Adjust salt to taste and turn off the heat. Add a pinch of oregano if desired, mix and set aside.
  • Cook the spaghetti as suggested in the package, drain them very well and add them onto the pan with the sauce. Mix for a couple of minutes so that the pasta is well coated with the sauce and serve immediately.
Nutrition
Serving: 1grams | Calories: 500kcal
Tried this recipe?Don’t forget to tag us on Instagram! @maricruzava.blog

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One Comment

  1. 4 stars
    I must say its a very delicious recipe🤤 and u didn’t wasted time like others in naming the ingredients first🙂

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