• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cilantro Parsley
  • Home
  • Recipes
    • Dinner
    • Sides
    • Lunch
    • Appetizer
    • Condiments
    • Instant Pot & Slow Cooker
    • Soup
    • Dessert
  • Subscribe
  • Contact
  • Subscribe
  • Cilantro Parsley
  • Modern Sidebar
  • Recipe Box
  • Shop
  • About Me
  • Privacy Policy
menu icon
go to homepage
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Shop My Recipes
  • Videos
  • Privacy Policy
  • Shop my Favorite Brands
subscribe
search icon
Homepage link
  • Recipe Box
  • Subscribe
  • About Me
  • Instagram
  • Shop My Recipes
  • Videos
  • Privacy Policy
  • Shop my Favorite Brands
×

Home » Recipes

Vegan Puttanesca

Published: Sep 1, 2021 · Modified: Aug 2, 2022 by Maxine Dubois · This post may contain affiliate links Leave a Comment

Jump to Recipe·Print Recipe

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

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).

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

Other dishes to try

  • ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE
  • SHRIMP SCAMPI
  • THE MOST COMFORTING SPAGHETTI AND MEATBALLS
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Puttanesca


  • Author: Maxine Dubois
  • Total Time: 20 minutes
  • Yield: 4 1x
Print Recipe
Pin Recipe

Description

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


Ingredients

Scale
  • 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)

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

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

« Dan Dan Noodles
Beer Battered Halibut »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I'm Maxine!

I am a recipe creator & food blogger dedicated to cultivating the cooking experience. My goal is to inspire you to cook by incorporating videos (with a comedic twist) to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

More about me →

Popular

  • Salmon Crudo
  • Oxtails and Butter Beans
  • Iced Chai Latte Starbucks Recipe
  • Picadillo Soup Recipe
  • Egg Rolls Air Fryer
  • Seafood Fra Diavolo Recipe
  • Dan Dan Noodles
  • New York Cheesecake

Copyright © 2022 Cilantro Parsley on the Foodie Pro Theme