Vegan pasta alla puttanesca is a revision of a classic Italian dish and it’s perfect for all occasions. It has a super flavourful, rich and slightly spicy pasta sauce paired with olives, capers and tomato. It comes together in 20 minutes.
This pasta sauce is a simple meal from Italy, more specifically Naples. It’s often called “aulive e chiapparielle” which means olive and capers. There are different versions, like the one from the Lazio region which includes anchovies. We are making a vegan pasta alla puttanesca so we will stick to the original version, which is vegan.
The name to this dish comes from “puttanata” that basically means that it comes together easily and it is improvised. This dish is made with simple ingredients, like most traditional Italian dishes, such as tomatoes, olive oil, garlic, black olives, capers in salt, chili flakes and parsley. I added sun-dried tomatoes because I love them and they add even more flavour. It is a super creamy and rich sauce, perfect for a family meal!
WHAT INGREDIENTS YOU NEED
- Canned tomatoes or tomato passata
- Olive oil
- Garlic cloves
- Black olives or a mix of black and green olives
- Capers in salt
- Chili flakes
- Fresh Parsley
- Sun-dried cherry tomatoes
STEP BY STEP INSTRUCTIONS
- Prepare the ingredients. First wash the capers in salt to remove the salt, then chop them finely. Chop the parsley finely and crush the olives with a knife or your hands.
- Make the “soffritto”. To a wide pan, add some olive oil. Then add garlic cloes, sun-dried tomatoes and chili flakes and cook for about 3 minutes. Next add the capers and cook a few minutes more stirring often. It smells so good!
- Complete the sauce. Add the tomato passata (or canned tomatoes) and cook for about 10 minutes. Then add olives, parsley and season to taste with salt. If you have time, let this cook on low heat, as it makes it even more flavourful.
- Cook your pasta. While the sauce cooks, boil your pasta of choice (I used homemade pappardelle) and add it to the pan and mix to combine. I hope you love it!
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Vegan Pasta alla Puttanesca Sauce
Ingredients
- 350 g Pasta of choice
- 2 tbsp Olive oil
- 2 garlic cloves
- 6/7 sun-dried cherry tomatoes in oil or dry rehydrated in water
- 1 tsp chili flakes
- 1.5 tbsp capers
- 700 g tomato passata
- 1 bunch of parsley
- 1/2 cup + 2 tbsp black olives
- salt to taste
Instructions
- Wash the capers remove the salt, then chop them finely. Chop the parsley finely and crush the olives with a knife or your hands.
- To a wide pan, add some olive oil. Then add garlic, sun-dried tomatoes and chili flakes and cook for about 3 minutes. Next add the capers and cook a few minutes more stirring often. Add the tomato passata (or canned tomatoes) and cook for about 10 minutes. Then add olives, parsley and season to taste with salt. If you have time, let this cook on low heat for a while, as it makes it even more flavourful.
- While the sauce cooks, boil your pasta of choice (I used homemade pappardelle) and add it to the pan and mix to combine.
