There are plenty of reasons to love vegan Pasta Puttanesca. This dish stands out for its bold, tangy flavors, quick preparation, and use of simple pantry staples.
I always keep olives, capers, and diced tomatoes in my pantry so I can make this dish whenever the mood strikes. If you enjoy briny, savory flavors, this easy vegan pasta puttanesca will hit the spot. Traditional recipes sometimes use anchovies for that salty, ocean-like depth; I use a bit of dulse seaweed instead for a plant-based briny note. It’s a versatile recipe: fast enough for a weeknight, great for meal prep, and elegant enough to serve to guests with crusty bread and a crisp salad.
Other Italian-inspired recipes you might enjoy: Vegan Meatballs, Mediterranean Pasta Salad, Oyster Mushroom Pasta Alfredo, and Spicy Pasta Arrabbiata.
Vegan Pasta Puttanesca
Ingredients
- 1/2 lb penne pasta, or another pasta
- 2 tbsp extra virgin olive oil (or avocado oil)
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 28 oz can diced tomatoes (or 1 1/2 lbs fresh tomatoes, diced)
- 1/3 cup pitted kalamata olives, halved
- 1/4 cup capers
- 1 tsp dulse flakes, plus more to taste
- 3 leaves fresh sage (or 1 tsp dried sage)
- 1 tsp fennel seeds
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp chili flakes
- 5 cups kale, chopped and loosely packed
- 3 tbsp fresh tarragon, chopped (or more basil)
- 6 fresh basil leaves, chopped
- Black pepper for garnish
Instructions
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Warm the oil in a large skillet over medium-low heat. Add the garlic and sauté until just golden—watch carefully so it doesn’t burn.
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Pour in the wine and simmer for about a minute. Add the tomatoes, olives, capers, dulse, sage, fennel, oregano, thyme, and chili flakes. Bring the sauce to a simmer, then lower the heat and cook about 15 minutes to meld the flavors.
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Stir in the kale, tarragon, and basil. Cook for another 5 minutes until the kale is wilted and tender.
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Taste and add more dulse if you prefer a saltier, more briny flavor.
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Cook the pasta according to package instructions.
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Toss the cooked pasta with the sauce until well coated. Serve warm with a sprinkle of black pepper.
Notes
- Buy pitted olives to save time and avoid removing pits.
- This puttanesca works with any pasta, including gluten-free varieties.
Nutrition
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