Simple Vegan Pasta Puttanesca

Why You’ll Love This Recipe

I love this recipe because it’s both easy and deeply flavorful. The olives and capers add a salty, tangy punch that makes the sauce taste like it’s been simmering for hours, even though it’s ready in under 30 minutes. I also enjoy how versatile it is I can use any pasta I have on hand, and it still works beautifully.

Ingredients

2 tablespoon olive oil
4 cloves of garlic minced
4 ripe tomatoes diced
½ cup sliced black olives
3–4 tablespoon capers
15 oz can tomato sauce
1 teaspoon garlic powder
salt & red pepper flakes to taste
1 lb spaghetti or other pasta, to serve

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I cook the pasta according to package instructions until al dente, then drain and set aside.
2. While the pasta cooks, I heat the olive oil in a large skillet over medium heat.
3. I add the minced garlic and sauté for 1–2 minutes until fragrant.
4. I stir in the diced tomatoes and cook until they soften and release their juices, about 5 minutes.
5. I add the black olives, capers, tomato sauce, and garlic powder, stirring well to combine.
6. I let the sauce simmer for 10 minutes, then season with salt and red pepper flakes to taste.
7. I toss the cooked pasta into the sauce until well coated.
8. I serve hot, garnished with extra olives or fresh parsley if I have some on hand.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prep and 20 minutes to cook, so dinner is ready in about 30 minutes.

Variations

Sometimes I add artichoke hearts or roasted red peppers for extra flavor. I also like using whole wheat or gluten-free pasta depending on what I have. If I want a heartier version, I add chickpeas or vegan sausage slices. For extra depth, I splash in a little red wine while the sauce simmers.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove with a splash of water or olive oil to loosen the sauce. It also freezes well for up to 2 months I just thaw it overnight in the fridge and reheat gently.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, I sometimes use canned diced tomatoes when fresh aren’t available.

Can I make this gluten-free?

Yes, I use gluten-free pasta, and the sauce is naturally gluten-free.

Do I need to use both olives and capers?

Yes, I love the combination, but if I only have one, the dish still works.

What kind of olives are best?

I usually use black olives, but kalamata olives add a richer flavor.

Can I make this ahead of time?

Yes, I prepare the sauce in advance and cook fresh pasta when ready to serve.

How spicy can I make it?

I adjust the red pepper flakes to my liking sometimes mild, sometimes fiery.

Can I add protein?

Yes, I often add chickpeas, lentils, or vegan sausage for more protein.

Do I have to peel the tomatoes?

No, I leave the skins on for ease and texture.

Can I use another type of pasta?

Yes, spaghetti is traditional, but penne, linguine, or fusilli also work.

How can I make the sauce thicker?

I simmer it longer until it reduces, or stir in a spoonful of tomato paste.

Conclusion

This Simple Vegan Pasta Puttanesca is one of my go-to meals when I want bold flavors with little effort. I love how the briny olives and capers transform a simple tomato sauce into something special. It’s quick, satisfying, and endlessly adaptable, making it a staple in my kitchen.

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