Vegan Spaghetti alla Puttanesca
Spaghetti alla Puttanesca is a famous bold, tangy, and aromatic Neapolitan dish, traditionally made with anchovies and cheese. This fully vegan version keeps all its vibrant, punchy flavour — relying on ripe tomatoes, briny olives, capers, garlic, and chilli for that signature savoury kick, with no animal products at all. It is quick, simple, deeply flavourful, and stays true to the authentic spirit of the recipe.
Shared by paula
Time
30 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Main Ingredients
- 350g egg‑free spaghetti,, 400g crushed tomatoes or diced ripe tomatoes
- 150g pitted black olives, halved.. 3 tbsp capers, rinsed well
- 3–4 garlic cloves, thinly sliced.. 1–2 fresh red chillies or chilli flakes (adjust to taste)
- 4 tbsp extra virgin olive oil
- Salt for pasta water (go easy on sauce salt — olives & capers are salty)
- 1 tbsp reserved starchy pasta water
- #Garnish;
- Fresh parsley, chopped
- Extra olive oil to drizzle
👩‍🍳 Instructions
- 1
Cook pasta: Boil salted water, cook spaghetti until al dente. Save 1 tbsp cooking water before draining.
- 2
Sauté aromatics: Heat oil in a pan over medium‑low heat. Add garlic and chilli; cook gently until pale golden and fragrant — do not burn.
- 3
Make sauce: Add tomatoes, olives, and capers. Simmer gently for 10–12 minutes until the sauce thickens slightly and flavours blend. Taste before adding salt — olives and capers are already salty.
- 4
Combine: Toss the drained spaghetti into the sauce with the reserved pasta water. Stir over low heat for 1–2 minutes so every strand is coated perfectly.
- 5
Serve: Top generously with fresh parsley and a final drizzle of good olive oil. Enjoy hot.