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Vegetarian Pasta Puttanesca

Name: Vegetarian Pasta Puttanesca
Cook time: 25 min
Total time: 25 min
Ingredients: 2 cups crushed tomatoes; 1 tablespoon chopped garlic; 1/4 teaspoon sea salt; 1-3 teaspoons red pepper flakes (, optional depending on how spicy you want it); drizzle oil for sautéing (, or broth if oil free); 1/2 cup chopped parsley (, save 2 tablespoons for garnish); 1/4 cup chopped kalamata olives; 1 tablespoon capers; 1 tablespoon dried thyme; 8 ounces penne pasta (, gluten-free if needed or other shape of choice); Vegan Parmesan Cheese (, optional for serving)

By Sophia DeSantis, Reviewed by Anjali Shah on July 10, 2025

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I’m so excited to share this Vegetarian Pasta Puttanesca recipe with you. It’s made with crushed tomatoes, capers, and penne pasta. My family love the flavorful tomato sauce, and it’s so easy to make in just 25 minutes, perfect for those busy weeknights!

White bowl with penne pasta mixed with puttanesca sauce and parsley.

Last summer at our neighborhood potluck, I tried an amazing Puttanesca recipe that inspired me to recreate a vegan-friendly version without anchovies. After experimenting with my son’s favorite pink sauce pasta, I discovered that adding capers and skipping the sour cream gives it a similar flavor.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🍝 More Vegetarian Pasta Dishes!

📋 Recipe Card

Now this vegetarian Puttanesca has totally worked its way into our weekly dinner rotation. It’s right up there with our go-to vegan pasta primavera and the tofu pasta my boys always ask for. I never thought a sauce without cream or cheese would be such a hit, but here we are, making it week after week!

👩🏽‍🍳 Why I Love This Recipe

I love it when simple ingredients create the most amazing flavors. This vegetarian pasta Puttanesca recipe proves that you only need a handful of pantry ingredients and 25 minutes to produce a nutritious and flavorful pasta dish. My youngest son, who usually drowns his pasta sauce in cheese, actually prefers this pasta as it is because the sauce is so tasty on its own.

With crushed tomatoes, minced garlic, and crushed chili pepper, I get the flavors mingling before I add the capers, olives, and herbs to infuse the sauce with all those wonderful flavors. Then, I let it simmer to thicken and give it a quick toss with cooked penne pasta and finish with vegan parmesan cheese. It’s so simple! I sometimes prep the sauce at the weekend as I do with my healthy marinara sauce to pour over cooked pasta for a quick midweek meal when I’m short on time.

This isn’t some bland Italian pasta recipe that leaves me unsatisfied and secretly wanting pizza afterward. I’m talking about bold flavors from plant-based ingredients that are nourishing and keep my family full for hours. I whip it up on crazy weeknights or when family turns up unexpectedly, which happens often. Those tangy capers, tomatoes, salty olives, and earthy herbs create such a flavorful sauce that even my neighbor from the potluck says it’s amazing. I can’t wait for you to try it!

🥘 Ingredients

There are some traditional ingredients used in puttanesca sauce, but one of them “anchovies” is not vegan. However, anchovies mainly add salt and depth to the sauce, so they’re actually easy to substitute. Here’s the full list of ingredients I used:

Crushed tomatoes: I usually grab San Marzano tomatoes when I can, but honestly, any crushed tomatoes will do. If I’m watching salt, I make sure to choose the no-salt-added version.

Garlic: Freshly minced garlic gives the best flavor, so I always chop a few cloves myself. But if I’m in a rush, the jarred kind works just fine.

Fresh parsley: Fresh parsley adds such a nice pop of flavor and brightness. I try not to swap it for dried unless I really have to.

Olives: I use kalamata olives most of the time because they add that perfect briny flavor. Green or black olives work too if that’s what I have on hand.

Capers: These little salty bits are a must in this sauce. They help give that punchy flavor without needing anchovies.

Seasonings: I keep it simple with dried thyme, salt, and a pinch of red pepper flakes for a little heat. You can always adjust the spice to your liking.

Penne pasta: Penne is my go-to for this recipe because it holds the sauce so well. But any pasta you like will work just fine.

Vegan Parmesan Cheese: This one’s optional, but I love sprinkling some on top before serving.

🔪 How To Make

Here are the few steps I follow to get this Vegetarian Pasta Puttanesca done in under 30 minutes with hardly any prep time:

Simmer the base: I pour the crushed tomatoes into a large saucepan with garlic, red pepper flakes, salt, and a splash of olive oil or broth. Then I let it simmer over medium heat until it starts to thicken and smell amazing.

Wooden spoon mixing tomato sauce in a pan.

Add the flavor boosters: I stir in the chopped olives, capers, dried thyme, and most of the parsley. I save a little parsley for topping later, but the rest goes right into the sauce to build that classic puttanesca flavor.

Tomato sauce with parsley, herbs and olives in a pan.

Finish the pasta: I add the cooked penne straight into the pan with the sauce and toss everything together gently. I make sure all the pasta is nicely coated before serving.

Wooden spoon mixing pasta with puttanesca sauce in a pan.

Serve: I scoop the pasta into bowls and top it with a sprinkle of the extra parsley and a little vegan Parmesan if I have it. Then it’s ready to eat while it’s warm and fresh.

Fork taking a bite of penne pasta with puttanesca sauce from a bowl.

💭 Expert Tips

My #1 Secret Tip for making my Vegetarian Pasta Puttanesca is to always salt the pasta water. It helps the pasta taste better all the way through, not just from the sauce. I tell my kids it’s like giving the pasta a head start on flavor before it even hits the pan.

Other Tips To Keep In Mind:

Chop the olives and capers finely: I give the olives and capers a quick rough chop so they mix more evenly into the sauce. That way, you get a little in every bite instead of big chunks.
Use fresh herbs if you can: Fresh parsley or even a few basil leaves really lift the whole dish. I throw them in at the end or use them as garnish to keep their flavor bright.
Let the sauce simmer gently: I don’t rush the simmer. Even just 5 to 10 minutes helps the flavors meld together and gives the tomatoes time to cook down a bit.
Reserve a little pasta water: Sometimes I save a small cup of pasta water before draining. If the sauce looks too thick or dry, I stir in a splash to loosen it up and help everything cling to the pasta better.

📖 Variations

I’ve tried lots of variations of puttanesca over the years, and I can honestly say they all turn out great. These are the ones I usually go back to, so definitely give them a try and see what your family likes best.

Top it with toasted breadcrumbs: For a little crunch, I sprinkle toasted breadcrumbs on top before serving. It’s a fun little upgrade and my kids love the texture.

Add vegetables: I toss in chopped zucchini, spinach, or bell peppers while the sauce simmers. It’s a great way to add more veggies for the picky eaters.

Make it spicy: If I’m cooking just for the adults, I add extra red pepper flakes or a pinch of chili powder to give it more heat. My favorite! 🙂

🍽 Serving Suggestions

My vegetarian pasta puttanesca is delicious on its own or with a slice of garlic bread. When I’m craving a complete Italian feast, I pair it with complementary dishes that make dinner extra special.

Soup: I love starting Italian dinners with a warm bowl of soup before the pasta. One of my go-to soups is this vegan minestrone soup that’s just as comforting and has similar flavors. When I want something lighter, I whip up my oldest son favorite Italian chickpea soup.

Salad: For a fresh contrast to the bold pasta flavors, I toss together a quick spinach and arugula salad with a balsamic vinaigrette. For something with a bit more zing and colors, I make my husband’s favorite grapefruit citrus salad with avocado and feta to add a combo of bright flavors with creaminess to the table.

🧊 Storage Directions

Refrigeration: I let the pasta cool completely, then store it in an airtight container in the fridge. It keeps well for up to four days.

Freezing: I freeze them in a freezer-safe container. It holds up in the freezer for about two months.

Reheating: I reheat it on the stove with a splash of water or broth to loosen the sauce. You can microwave it too, just stir halfway through so it heats evenly.

❓Recipe FAQs

Do I need to rinse the capers?

Sometimes I do, especially if I’ve already salted the sauce or the olives are strong. Just a quick rinse under water helps tone down the saltiness a bit. But when I’m in a hurry, I just toss them in straight from the jar and it works out fine.

Can I use fresh tomatoes instead of canned?

Yes, you can. If I have extra fresh tomatoes sitting on the counter, I’ll chop them up and let them simmer longer so they break down into a sauce. But when I want dinner on the table fast, canned crushed tomatoes are my go-to.

Is this recipe gluten-free?

It can be. I just use gluten-free pasta and make sure everything else I’m adding is safe. The sauce doesn’t have any flour or thickeners in it, so as long as you check your labels, you’re good to go.

🍝 More Vegetarian Pasta Dishes!

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