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.

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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
• Total Time: 40 minutes
• Yields: 4 servings
• Prep Level: Beginner +

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. 

Sauce Ingredients

What you will need

• Extra virgin olive oil – use vegetable broth for oil-free
• Garlic cloves – sliced or minced
• Red pepper flakes – adjust to taste
• Canned crushed tomatoes – San Marzano are my favorite
• Capers – drained
• Kalamata olives – black olives can be substituted
• Tomato paste – added to create a rich tomato sauce
• Miso paste or nutritional yeast is used for the umami flavor that traditional puttanesca sauce gets from anchovies (see FAQ’s)
• Sugar – just a dash to balance out the salty flavor
• Ground black pepper
• Salt – to taste
• Fresh basil leaves or fresh parsley

Helpful Equipment and Tools

• Measuring cups
• Measuring spoons
• Large skillet 

Step-by-Step Instructions

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.

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.

Recipe Tips & Tricks

1. 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.
2. 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.
3. Adjust the amount of garlic and pepper flakes to your liking.
4. Add a splash of white wine or balsamic vinegar to the tomato-based sauce before simmering for a little extra flavor.

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. 

More One-Pan Meals

Try these easy and delicious recipes!

• Senate Bean Soup
• One-Pan Parmesan Tuscan Chicken
• Easy Mediterranean Casserole with Chicken
• Grouper Piccata
• Chicken Sausage and Vegetable Dinner by Back To My Southern Roots
• Easy Lemony Shrimp and Bean Stew

Continue to Content

Yield: 4

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. 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

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1/4 cup extra virgin olive oil or vegetable broth
• 4 to 5 garlic cloves – sliced or minced
• 1/2 teaspoon red pepper flakes – adjust to heat preference
• 1 can San Marzano crushed tomatoes – 28 ounces
• 2 tablespoons non-pareil capers – drained
• 1/4 cup kalamata olives – chopped
• 1 tablespoon tomato paste
• 2 teaspoons miso paste
• 1/4 teaspoon sugar
• Ground black pepper – to taste
• Salt – to taste
• 2 large fresh basil sprigs or fresh parsley

Instructions

1. In a large saucepan, heat the oil. 
2. Add the garlic and red pepper flakes and cook over moderate heat, stirring occasionally, until golden, about 5 minutes.
3. Add the tomato paste and miso paste, and cook, stirring for 1 minute.
4. Pour in the canned tomatoes with all their juices.
5. Next, add a dash of sugar, salt, black pepper, capers, and olives. Stir well to combine.
6. Gently stir in the fresh basil or parsley into the sauce and bring to a boil
7. Lower the heat and simmer the sauce, stirring occasionally, until it thickens for 30 minutes. Season again with salt and pepper to taste.
8. Remove and discard the basil sprigs. (see Recipe Tips) 
9. While the sauce is simmering, cook the pasta in boiling water until al dente and drain.
10. Toss with your favorite pasta, top with a few whole olives, cherry tomatoes, or grated cheese, and enjoy!

Notes

Helpful Equipment and Tools

• Measuring cups
• Measuring spoons
• Large skillet 

Recipe Tips

• 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.

• 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.

• Add a splash of white wine or balsamic vinegar to the tomato-based sauce before simmering for a little extra flavor.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 223Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 944mgCarbohydrates: 19gFiber: 5gSugar: 10gProtein: 4g

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