Vegetarian Pasta Puttanesca
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!
Servings: 2
Calories: 543kcal
Ingredients
For the pasta:
- 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
Instructions
- Add tomatoes, garlic, red pepper and salt with oil or broth into a pan and simmer 5 minutes or until the sauce thickens slightly.
- Stir in olives, capers, thyme and all but 2 tablespoons parsley (save for garnish).
- Cook 1 more minute or until thoroughly heated.
- Cook pasta according to directions on the box.
- Add pasta to the hot sauce and toss.
- Garnish with parsley and top with Parmesan if desired and serve!
Notes
- 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.
- 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.
Nutrition
Calories: 543kcal | Carbohydrates: 107g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Sodium: 986mg | Potassium: 1065mg | Fiber: 11g | Sugar: 14g | Vitamin A: 2223IU | Vitamin C: 44mg | Calcium: 181mg | Iron: 8mg