A simple and flavorful vegan pasta puttanesca made with nori flakes, capers, olives, and tomatoes is a simple and comforting weeknight meal ready in under 30 minutes!
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Pasta puttanesca is a classic Italian pasta dish known for its bold and flavorful sauce. The secret ingredient of traditional puttanesca is anchovies. With a twist, a vegan version can be made using nori or furikake flakes with a fishy flavor. Vegan pasta puttanesca is a savory, slightly spicy, and intensely flavorful dish. The signature sauce with capers, olives, fresh herbs, and tomatoes is tossed with al dente linguine pasta. It’s a quick and satisfying dish, perfect for anyone looking for a bold and robust sauce!
💗 Why You’ll Love Vegan Pasta Puttanesca
Robust Flavor: This is it if you want a pasta dish with a real kick! The combination of spicy red pepper flakes, salty capers and olives, sweet tomatoes, and nori flakes provides a sauce bursting with flavor in every bite!
Easy to Make: This sauce is not complicated and requires simple, shelf-stable ingredients. No need to run to the store for fresh vegetables! There’s no chopping at all! Throw a few pantry ingredients into a pan, cook your pasta, and dinner is ready in under 30 minutes!
Great For Parties: Double this recipe to make enough for 8 people. It is perfect for a small dinner party. Plus, it’s cost-effective and makes for an impressive presentation.
🥣 Ingredients and Notes
Diced Tomatoes: The base of the sauce is made from a 28-ounce can of diced tomatoes. Get the regular diced tomatoes, not fire-roasted.
Garlic: If you love garlic, use more; if not, use less. I recommend at least two cloves of garlic.
Kalamata Olives: Provide a salty and briny flavor to the sauce. Use olives that have already been pitted for ease.
Capers: Like olives, capers are salty and briny and have a nice juicy bite.
Nori Flakes: Instead of anchovies, nori flakes provide the flavor of the sea without the need for fish.
Red Pepper Flakes: Adds a touch of heat. If you don’t have red pepper flakes use a touch of ground black pepper.
Linguine: Choose any pasta you like. For this dish, I enjoy using linguine. The thick noodles absorb the sauce. As a substitute use gluten-free pasta of your choice.
🔪 Tools and Equipment
Large Pot: To cook the pasta.
Large Skillet: To prepare the sauce.
Colander: To drain the pasta.
👩🏻🍳 Instructions for Vegan Pasta Puttanesca
- Bring a large pot of salted water to a boil. Add the linguine and stir to incorporate. Cook according to package directions.
- Add the olive oil and garlic to a large skillet over medium heat and cook until fragrant, about 1 minute.
- Add the diced tomatoes, olives, capers, nori, salt, and red pepper flakes. Bring to a boil, reduce the heat, and let the vegan puttanesca sauce simmer for 10 minutes.
- Add the drained linguine to the pot and toss until coated. Divide among eight pasta bowls.
- Sprinkle with vegan parmesan cheese and fresh basil or parsley for serving.
📝 Expert Tips
- Use high-quality canned tomatoes, preferably San Marzano tomatoes, for the sauce.
- Don’t skip the nori flakes! They add a depth of umami to the sauce.
- Use fresh garlic for the best flavor. Mince or finely chop it to distribute the taste evenly in the sauce.
- Adjust the amount of red chili flakes according to your spice preference. Be cautious, as puttanesca is meant to be a bit spicy.
- Rinse the capers and olives if they are too salty to control the overall saltiness of the dish.
- Choose a pasta with nooks and crannies to catch the flavorful sauce. Spaghetti, linguine, or penne work well.
- Cook the pasta al dente, and let it finish cooking in the sauce to absorb the flavors.
- Feel free to add your twist to the recipe. Some variations include adding a splash of red wine, artichoke hearts, or even a hint of lemon zest for freshness.
What Is A Vegan Substitute for Anchovies in Puttanesca?
Nori is finely chopped seaweed and works well as a substitute for anchovies. If you can’t find nori, try using miso paste. Another option is a small amount of soy sauce or tamari.
🍽 Serving Suggestions
Drizzle a small amount of extra virgin olive oil on top before serving, and toss with vegan parmesan. This gives the dish an extra layer of richness.
Top with fresh parsley or basil for a burst of freshness.
Pasta puttanesca is best enjoyed fresh. Serve it immediately after tossing the pasta with the sauce to capture all the flavors.
❄️ Storage
Make-Ahead: It’s best to make the pasta fresh. However, you can easily prepare the sauce in advance and then toss the pasta with the sauce when you serve.
Fridge: Allow the pasta to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 5 days.
Reheat: Warm back up in the microwave or saute pan.
😋 More Vegan Pasta Recipes!
Recipe
Vegan Pasta Puttanesca
Ingredients
- 2 tablespoon olive oil
- 4 cloves garlic
- 28 ounce can of diced tomatoes
- ½ cup kalamata olives pitted and drained from brine
- ¼ cup capers drained from brine
- 2 tablespoon nori flakes
- ½ teaspoon red pepper flakes
- 8 ounces linguine
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and stir to incorporate. Cook according to package directions.
- Add the olive oil and garlic to a large skillet over medium heat and cook until fragrant, about 1 minute.
- Add the diced tomatoes, olives, capers, nori, salt, and red pepper flakes. Bring to a boil, reduce the heat, and let the vegan puttanesca sauce simmer for 10 minutes.
- Add the drained linguine to the pot and toss until coated. Divide among eight pasta bowls.
- Sprinkle with vegan parmesan cheese and fresh basil or parsley for serving.
Video
Notes
- Use high-quality canned tomatoes, preferably San Marzano tomatoes, for the sauce.
- Don’t skip the nori flakes! They add a depth of umami to the sauce.
- Use fresh garlic for the best flavor. Mince or finely chop it to distribute the taste evenly in the sauce.
- Adjust the amount of red chili flakes according to your spice preference. Be cautious, as puttanesca is meant to be a bit spicy.
- Rinse the capers and olives if they are too salty to control the overall saltiness of the dish.
- Choose a pasta with nooks and crannies to catch the flavorful sauce. Spaghetti, linguine, or penne work well.
- Cook the pasta al dente, and let it finish cooking in the sauce to absorb the flavors.
- Feel free to add your twist to the recipe. Some variations include adding a splash of red wine, artichoke hearts, or even a hint of lemon zest for freshness.
- Store in the fridge for 3 to 4 days.
Casey
This looks so yummy! So many different flavors combined in this dish. Definitely a winner.
Chenee
This was so flavorful and filling I didn’t even miss the meat. I’ll be making this one again!
TAYLER ROSS
I made this pasta for dinner last night and it was so delicious! I didn’t even miss the meat!
Gianne
The combination of tomatoes, olives, capers, and garlic creates the perfect savory and tangy flavor. The texture of the pasta is just right. I will definitely make this again!
Dina and Bruce
Oh wow! The capers and olives in this make it so tasty! Everyone loved it!