One Pan Vegan Puttanesca Pasta Sauce

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Vegan puttanesca sauce is a twist on a classic Italian pasta dish. It’s a recipe made of simple, bold, and briny flavors.

Large white bowl filled with angel hair pasta and vegan puttanesca sauce. There is fresh basil, a head of garlic, and a white cloth. Items are on a white surface.

It’s quick to whip up and packed with garlic, pepper flakes, kalamata olives, and capers that infuse their pungent flavors in a rich tomato sauce.

Prep time: 10 minutes
Cooking time: 30 minutes
Servings: 4
Prep level: Beginner +

Things I Love About This Recipe

Big, bold flavor – This sauce is packed with briny olives, capers, garlic, and a touch of miso for deep, savory, umami in every bite.
Ready in about 40 minutes -It’s a fast, weeknight-friendly meal, perfect for busy nights.
One-pan simplicity – Everything cooks together in a single pan making cleanup quick and easy.
This vegan version is a great alternative to traditional recipes, delivering a big flavor with delicious ingredients. Serve it with a hearty salad and crusty bread; dinner is ready!

Large dark gray skillet with vegan puttanesca sauce in it. Pan is on a white surface.

I love a good puttanesca sauce. It’s always been a go-to when craving Italian food, and I want a quick, simple meal.

The original recipe I’ve used for years is one I cut out of our local newspaper many years ago. I’ve tweaked it throughout the years and still make it with anchovy paste occasionally. This vegan version is just as easy to make and just as flavorful.

Ingredients Notes

Multiple bowls of various sizes with ingredients in them which include: Crushed tomatoes, olives, olive oil,, capers, tomato paste, sugar, black pepper, salt, pepper flakes, and miso paste. There is also fresh basil leaves and garlic cloves. Items are on a white surface.

Extra virgin olive oil: Use a good-quality oil. It’s the base of the sauce and helps carry all those bold, savory notes. Use vegetable broth for an oil-free version.
Garlic cloves: Fresh garlic is key – don’t substitute with powder. It adds that classic aromatic depth.
Red pepper flakes: Add a subtle heat that balances the acidity of the tomatoes. Adjust to taste.
Crushed tomatoes: Canned crushed tomatoes keep things simple and consistent. Choose a high-quality brand like San Marzanos since tomatoes are the foundation of the sauce.
Capers: These bring the signature salty, tangy bite. You can rinse slightly for a milder taste.
Olives: Kalamata olives are ideal for their rich, briny flavor, but black olives work too.
Tomato paste (optional): Adds richness and helps thicken the sauce.
Miso paste or nutritional yeast: Key vegan-friendly ingredients that add deep umami flavor that traditional puttanesca sauce gets from anchovies. Start with a small amount and adjust to taste.

Step-by-Step Instructions

Large dark gray skillet with olive oil, sliced garlic, and red pepper flakes cooking. Pan is on a white surface.

Large dark gray skillet with olive oil, sliced garlic, red pepper flakes, tomato paste, and miso paste cooking. There is a wooden spoon resting in the pan. Pan is on a white surface.

Large dark gray skillet with vegan puttanesca sauce in it. There is a pile of capers and a pile of chopped kalamata olives on top of the sauce. Pan is on a white surface.

Large dark gray skillet with vegan puttanesca sauce and fresh basil in it. There is a wooden spoon resting in the pan. Pan is on a white surface.

Heat oil or broth in a skillet over medium-high heat. Cook the garlic and red chilli flakes until fragrant and softened.

Lower to medium heat and stir in the tomato paste and miso paste. Cook for one minute. Pour in the canned tomatoes with all their juices.

Next, add a dash of sugar, salt, black pepper, capers, and olives. Stir well to combine. Gently stir in the fresh basil or parsley into the sauce.

Large dark gray skillet with angel hair pasta and vegan puttanesca in it. There is a pair of kitchen tongs resting in the pan. Pan is on a white surface.

Simmer the sauce over low heat, stirring occasionally, until it thickens and slightly reduces. Season again with salt and pepper to taste. Discard the basil sprigs. (see Recipe Tips)

Serve as pasta alla puttanesca by tossing with spaghetti noodles, zucchini noodles, gluten-free pasta, or whole wheat spaghetti.

Top with a few whole olives, cherry tomatoes, or grated cheese and enjoy!

For complete measurements and cooking times, see the recipe card below.

Laura Belle’s Tips

If you want to have the flavor of basil in the sauce, chop the fresh basil sprigs up and leave them in the sauce. I prefer to use large sprigs like bay leaves and discard them before serving.
Adjust the amount of garlic and pepper flakes to your liking.
Add a splash of white wine, balsamic vinegar, or lemon juice to the tomato-based sauce before simmering for a little extra flavor.
While the sauce is simmering, cook about a pound of your favorite type of pasta in boiling water until al dente. Drain, mix with the sauce and serve.

How To Store

Store Puttanesca Sauce in an airtight container and refrigerate for up to 5 days. You can also freeze it for up to 3 months.

What to Serve With

Pair with fresh, vibrant sides to help balance the bold, briny flavor:

Fresh vegetable sides – steamed broccoli, roasted Brussels sprouts, or sautéed green beans with garlic keep the meal light.
A fresh crisp chopped salad or and arugula salad adds the perfect contrast to the rich sauce.
Soak up the flavorful sauce with crusty Italian bread or warm garlic bread.
If you want something more filling, serve with roasted potatoes, vegan polenta or a white bean salad from Miss In The Kitchen.

Close up of a bowl of vegan puttanesca sauce and angel hair pasta.

Frequently Asked Questions

Can I make the sauce ahead of time?

Yes, the sauce is a great make-ahead recipe! The flavors infuse better with time, so it might taste even better the next day.

Can I make vegan puttanesca sauce oil-free?

Use vegetable broth or water in place of olive oil to sauté the garlic and pepper flakes.

Can I add protein to this recipe?

Absolutely! Add chickpeas, red lentils, or pieces of firm tofu for protein while keeping it vegan.

Is vegan puttanesca sauce spicy?

It typically has a mild heat from the red pepper flakes. Adjust the heat level to your preference.

Can I use fresh tomatoes instead of canned ones?

Yes, but you will need to cook them down for at least 30 minutes to up to 2.5 hours to achieve a rich flavor before using them in the sauce.

Yield: 4