There are plenty of reasons to love vegan Pasta Puttanesca. This flavorful dish stands out for its bold, briny taste, quick preparation, and the fact that it relies on simple pantry staples. It’s perfect for a fast weeknight meal, meal prep, or an elegant dinner when paired with crusty bread and a salad.
I always keep olives, capers, and canned diced tomatoes on hand so I can make this recipe whenever the craving hits. Traditional puttanesca often includes anchovies for that salty, ocean-like flavor; here we use dulse flakes for a vegan, briny umami that echoes the sea. The sauce comes together quickly, and you can easily scale it up or down depending on how many people you’re serving.
If you enjoy Italian-inspired vegan dishes, try other recipes like Vegan Meatballs, Mediterranean Pasta Salad, Oyster Mushroom Pasta Alfredo, and Spicy Pasta Arrabbiata. These recipes share the same focus on bold flavor and approachable ingredients.
Vegan Pasta Puttanesca
Jenné Claiborne
5 minutes
15 minutes
20 minutes
4
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
canned diced tomatoes, or 1 1/2 lbs fresh tomatoes, diced -
1/3
cup
pitted kalamata olives, halved -
1/4
cup
capers -
1
teaspoon
dulse flakes, plus more to taste -
3
leaves
fresh sage, or 1 tsp dry 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 substitute basil) -
6
fresh basil leaves, chopped - Black pepper for garnish
Instructions
-
Heat the oil in a large skillet over medium-low. Add the minced garlic and sauté until just golden—watch carefully so it doesn’t burn.
-
Pour in the wine and let it simmer for about a minute. Add the diced tomatoes, olives, capers, dulse flakes, sage, fennel seeds, oregano, thyme, and chili flakes. Bring to a gentle simmer, then reduce the heat and cook for about 15 minutes to meld the flavors.
-
Stir the chopped kale, tarragon, and basil into the sauce and cook for an additional 5 minutes until the kale is tender but still vibrant.
-
Taste and adjust seasoning—add a bit more dulse if you want a stronger salty, briny note.
-
Meanwhile, cook the pasta according to package directions. Drain, then add the pasta to the sauce and toss to combine.
-
Serve warm, finished with a grind of black pepper. Enjoy.
Notes
- Buy pitted olives to save time and avoid dealing with pits.
- This puttanesca works with any pasta shape and can be made with gluten-free pasta if needed.
Nutrition
|
Carbohydrates: 57g
|
Protein: 12g
|
Fat: 9g
|
Sodium: 614mg
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