Spaghetti with puttanesca sauce

Spaghetti with vegan puttanesca sauce recipe

This vegan version of puttanesca sauce for pasta is the right choice when you have no idea of what to cook, but you want something tasty and good.

Ingredients (for 2 people):

  • 2 tablespoons olive oil
  • 1 cloves of garlic, minced
  • ½ teaspoon of red chilli flakes
  • 200 g spaghetti
  • 300 g canned peeled tomatoes, diced
  • 30 g black olives, roughly chopped
  • 1 tablespoon capers, rinsed
  • Fresh parsley, minced
  • Salt and pepper


  1. Put the olive oil in a large skillet over medium heat. Add the garlic and chilli flakes and cook until fragrant, being careful not to burn. 
  2. Add the chopped tomatoes, olives and capers, turn down heat and cook for 10-15 minutes, stirring occasionally, until slightly reduced. Add salt and pepper to taste.
  3. In the meanwhile, bring water for pasta to a boil. Add salt and cook the pasta according to package instructions less 2-3 minutes. 
  4. When it’s ready, add pasta, 2-3 spoons of pasta water and chopped parsley to the skillet with the tomato sauce. Cook all together at low heat for 2-3 minutes. 
  5. Serve immediately.

Recipe notes:

  • You can use a different type of pasta if you prefer. Sometimes I use reginette or mafalde instead of spaghetti.

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Spaghetti with vegan puttanesca sauce recipe