Vegan Pasta Puttanesca

5 from 5 votes

A simple and flavorful vegan pasta puttanesca made with nori flakes, capers, olives, and tomatoes is a simple and comforting weeknight meal that's ready in under 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Diet: Vegan

Servings:

Calories: 338kcal

Author: Alison Corey

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

Tips for Making Vegan Pasta Puttanesca

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.

Nutrition