Vegan Quick Pasta Puttanesca Recipe


You’ll never miss the anchovies in this speedy vegan variation of the infamous “streetwalker style” spaghetti alla puttanesca Recipe.

Serves:  3 to 4 servings


  • 8 ounces spaghetti or linguine1
  • ½ tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • ½ cup chopped green bell pepper
  • 2 to 3 large cloves garlic, finely chopped
  • 1 cup canned crushed tomatoes
  • 2 tablespoons coarsely chopped kalamata or other good-quality black olives
  • 2 tablespoons coarsely chopped green olives
  • 1 to 2 tablespoons coarsely chopped, drained capers
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon crushed red pepper flakes, or to taste (optional)
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh basil or flat-leaf parsley (optional)


  1. In a large stockpot, cook the spaghetti in boiling salted water according to package directions until al dente; drain.
  2. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring, until softened, about 3 minutes.
  3. Add the garlic and cook, stirring constantly, 1 minute. Add the tomatoes, olives, capers, oregano, salt, red pepper flakes (if using), and black pepper; bring to a brisk simmer over medium-high heat.
  4. Reduce the heat to medium-low and simmer, stirring occasionally, until slightly reduced and thickened, about 5 minutes.
  5. Add the pasta and basil (if using) and toss well to combine.
  6. Serve at once.

Per serving:

  • Calories 418|
  • Protein 11g
  • Total Fat 12g
  • Sat. Fat 1g
  • Cholesterol 0mg
  • Carbohydrate 67g
  • Dietary Fiber 4g
  • Sodium 588mg

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