Best Vegan Puttanesca Recipe for Quick Weeknight Dinners

There’s something undeniably captivating about a classic puttanesca—its bold, briny, and spicy flavors make it a standout among Italian pastas. Traditionally made with anchovies, this iconic dish has long been off-limits for vegans.

But not anymore! My best vegan puttanesca recipe captures all the savory, umami-packed magic of the original, without a single animal product.

Whether you’re a lifelong vegan or just looking for a plant-based dinner that wows, you’ll fall in love with this quick, weeknight-friendly meal.

Imagine al dente strands of spaghetti tangled with a robust tomato sauce, studded with olives, capers, garlic, and just the right hint of chili. The secret?

A clever use of umami-rich ingredients like miso and sun-dried tomatoes to mimic the depth anchovies typically provide. With just a handful of pantry staples and about 30 minutes, you can serve up a meal that’s as nutritious as it is crave-worthy.

Let’s dive into the details!

Why You’ll Love This Recipe

• Authentic Flavors, Plant-Based Goodness: All the signature salty, spicy, and tangy notes of classic puttanesca—100% vegan.
• Quick & Easy: Ready in under 30 minutes, making it ideal for busy weeknights or impressive last-minute dinners.
• Packed with Nutrients: Full of fiber, antioxidants, and healthy fats from olives and olive oil.
• Pantry-Friendly: Uses mostly shelf-stable ingredients you probably already have at home.
• Customizable: Easily adapt for gluten-free, oil-free, or low-sodium diets.
• Satisfying & Comforting: The ultimate cozy meal for any season, sure to please vegans and omnivores alike.

Ingredients

Here’s everything you’ll need for the best vegan puttanesca. For your convenience, I’ve listed both the quantities and substitutions where possible.

Equipment

• Large pot – For boiling pasta
• Large skillet or deep sauté pan – For making the sauce
• Wooden spoon – For stirring
• Colander – For draining pasta
• Measuring cups and spoons
• Microplane or zester – For lemon zest, optional
• Chef’s knife and cutting board

Instructions

1. Cook the Pasta:

   Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until just al dente, according to package instructions.

   Reserve about 1 cup of the pasta cooking water, then drain.

2. Sauté Aromatics:

   While the pasta cooks, heat the olive oil in your skillet over medium heat. Add the chopped onion (if using) and sauté for 2-3 minutes until softened.

   Stir in the minced garlic and red chili flakes, and cook for another minute until fragrant.

3. Build the Sauce:

   Add the chopped sun-dried tomatoes and tomato paste to the pan. Cook for 2 minutes, stirring frequently, until the tomato paste darkens slightly in color.

4. Simmer with Tomatoes:

   Pour in the crushed tomatoes and bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the sauce has thickened and flavors meld.

5. Add Olives, Capers & Miso:

   Stir in the kalamata olives, capers, and white miso. If needed, thin the sauce with a splash of reserved pasta water.

   Simmer gently for 2-3 minutes more.

6. Season & Finish:

   Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired. Fold in the cooked pasta, tossing to coat.

   If the sauce seems too thick, add a bit more pasta water until glossy and silky.

7. Garnish & Serve:

   Transfer to serving plates or a big bowl. Sprinkle generously with fresh parsley, lemon zest, and an extra drizzle of olive oil if you like.

   Serve immediately, piping hot!

Tip: For even more umami, add a teaspoon of nutritional yeast or a splash of soy sauce with the miso. Leftovers keep well in the fridge for up to 3 days!

Tips & Variations

• Make it Gluten-Free: Swap regular pasta for your favorite gluten-free variety. Brown rice or chickpea pasta also works beautifully.
• Oil-Free Option: Sauté onions and garlic in a splash of veggie broth instead of olive oil for a lighter version.
• Extra Veggies: Stir in baby spinach, kale, or roasted zucchini right before serving for more nutrition and color.
• Spice Level: Adjust chili flakes to your heat preference. You can also add a pinch of smoked paprika for depth.
• Cheesy Topping: Sprinkle with vegan parmesan or nutritional yeast for a cheesy finish.
• Meal Prep: The sauce can be made ahead and frozen, making weeknight dinners a breeze.
• Alternative Pastas: Try with whole wheat penne, rigatoni, or even spiralized zucchini noodles for a low-carb option.

If you love Italian-inspired vegan comfort food, check out my Classico Sun Dried Tomato Alfredo Sauce Recipe for another creamy, plant-based hit!

Nutrition Facts

Here’s an approximate breakdown for one generous serving (1/4 of recipe):

Numbers will vary based on pasta type, olive brand, and salt addition. For lower sodium, rinse your olives and capers, and adjust salt at the end.

Serving Suggestions

• Classic: Serve with a simple green salad and crusty bread to mop up extra sauce.
• With Sides: Pair with roasted vegetables or a vegan antipasto platter for a Mediterranean feast.
• For Entertaining: Top with toasted pine nuts and a drizzle of high-quality olive oil for extra flair.
• As Leftovers: Tuck into a wrap with arugula or layer over roasted potatoes for a next-day lunch.
• Wine Pairing: Enjoy with a glass of zesty Italian white or a light red like Chianti.

Looking for a sweet finish? Treat yourself to my Chocolate Heaven Cake Recipe or cool off with homemade Cinnamon Pecan Ice Cream!

Conclusion

This vegan puttanesca recipe is proof that you don’t need animal products to create a deeply flavorful, satisfying meal. The combination of olives, capers, sun-dried tomatoes, and miso delivers all the umami punch of the original—with none of the compromise.

Whether you’re feeding a crowd or just looking for a quick, nourishing dinner, this pasta will become a regular in your rotation.

Don’t forget to play with the ingredients to make it your own. It’s endlessly versatile—perfect for cleaning out your pantry or impressing dinner guests with minimal effort.

If you’re inspired to explore even more vegan and plant-based recipes, be sure to check out my vegan Costco Vegan Mushroom Stew Recipe or the comforting Collard Green Casserole Recipes.

Give this puttanesca a try and let me know how you customize it! Buon appetito!

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