Vegan Puttanesca

This Vegan Puttanesca is made with onion, garlic, white wine, tomatoes, capers, olives, and topped on al dente spaghetti.

The word Puttanesca derived from the lack of jobs in Italy during World War 2, and women resorting to working the night shift. They did not have money or ingredients at home and threw together whatever they could find.

Savory and sweet, spicy and bold, pasta puttanesca packs a punch that will make your taste buds salivate with each slurpy bite.

The word puttanesca translates roughly to "lady of the night." We make this pasta with capers, olives and garlic although it traditionally contains anchovies. The best part? It takes 20 minutes to make. 

How to make Vegan Puttanesca

In a large pan, add olive oil and onion and cook until the onion is soft, about 5 minutes. Add garlic until it starts to brown, around 1 minute. Pour in the white wine and stir. Bring to a simmer until wine evaporates by half, about 4 minutes.

Add the crushed tomatoes, salt and pepper. Cook, uncovered, for about 10 minutes.

Add the olives, capers, red pepper flakes and cook for another 6 minutes. Stir in the basil and simmer, covered, for another 5 minutes.

Top the pasta with the sauce and parmesan cheese(if not vegan).

Other dishes to try

• ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE
• SHRIMP SCAMPI
• THE MOST COMFORTING SPAGHETTI AND MEATBALLS

Vegan Puttanesca

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• Author: Maxine Dubois
• Total Time: 20 minutes
• Yield: 4

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Description

This Vegan Puttanesca is made with onion, garlic, white wine, tomatoes, capers, olives, and topped on al dente spaghetti.

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Ingredients

Scale 1x2x3x

• ½ cup olive oil
• ½ yellow onion, diced
• 2 tablespoons of minced garlic
• ⅓ cup of white wine
• 1 28 oz can whole plum tomatoes, drained and crushed by hand
• 1 tablespoon of crushed red peppers
• ⅓ cup of drained capers
• ½ of drained black olives, sliced in halves
• 1 lb of cooked spaghetti
• ¼ cup of chopped fresh basil
• Parmesan, to serve (omit if vegan)

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Instructions

1. In a large pan, add olive oil and onion and cook until the onion is soft, about 5 minutes. Add garlic until it starts to brown, around 1 minute. Pour in the white wine and stir. Bring to a simmer until wine evaporates by half, about 4 minutes.
2. Add the crushed tomatoes, salt and pepper. Cook, uncovered, for about 10 minutes.
3. Add the olives, capers, red pepper flakes and cook for another 6 minutes. Stir in the basil and simmer, covered, for another 5 minutes.
4. Top the pasta with the sauce and parmesan cheese (omit if vegan).

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1
• Calories: 580
• Sodium: 580mg
• Fat: 15g
• Saturated Fat: 2.3g
• Carbohydrates: 93g
• Fiber: 9.6g
• Protein: 19g
• Cholesterol: 2.6mg