9-ingredient vegan spaghetti alla puttanesca, a delicious, simple and comforting dish, ready in just 20 minutes and perfect for busy weeknight dinners.
I LOVE pasta, just in case you didn't notice. Italian is my favorite cuisine and I ate as much pasta and pizza as I could when I went to Italy, but I also love trying new Italian recipes at home and of course sharing them with you guys.
The first time I heard about spaghetti alla puttanesca was in an Italian restaurant here in Spain. My father ordered it because he thought it had a funny name, but he didn't enjoy it because it was too spicy for him. I'm so into spicy food, but if you don't, just omit the cayenne flakes or add a tiny amount.
This recipe is usually made with spaghetti, but please feel free to use any type of pasta your heart desires, gluten-free if needed. We usually buy whole wheat, buckwheat or brown rice pasta and only consume the refined one when we eat at restaurants and in moderation.
Classic spaghetti alla puttanesca is made with anchovies, but we've used nori instead to get that fishy flavor. It's an optional ingredient, so omit it if you want, your pasta will be amazing as well.
looking for more pasta recipes?
- Vegan pasta Alfredo
- Vegan pasta carbonara
- Pasta e fagioli (pasta and beans)
- Pasta arrabiata
- Pasta primavera
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Spaghetti alla Puttanesca
- 8 oz spaghetti, gf if needed
- 2 cloves of garlic, sliced
- Dash of cayenne flakes
- 1 28- ounce can crushed tomatoes
- 2 tablespoon capers
- ⅓ cup pitted black olives, sliced
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ nori sheet, optional, powdered
- Cook the pasta according to package directions. Drain and set aside.
- In the meanwhile, cook the garlic in a skillet with some oil, water or vegetable stock over medium-high heat until golden brown.
- Add the cayenne flakes, tomatoes, capers and olives. Stir and cook for 10 to 15 minutes more, covered.
- Remove from the heat, add the salt, pepper and nori (we added the nori sheet into a blender and blended until powdered) and stir.
- Add the cooked spaghetti into the skillet, stir, add fresh basil to taste and serve immediately. Keep leftovers in a sealed container in the fridge for 4-5 days.
- Feel free to use any type of pasta you have on hand.
I find this recipe especially appealing. I've never put nori my puttanesca, though I've used green olives and black combined.
I'm trying this one tonight with spaghetti squash.
Hi Bethery! Hope you enjoyed it 🙂
Lisa is Planted365 says
Looks delicious and simple!
Hi Lisa! Thanks a lot 🙂 So glad you like it!