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There are so many reasons to love vegan Pasta Puttanesca. I love this tasty pasta dish for its pungent flavors, its ease of preparation, and because you can make it with simple pantry ingredients.
I always keep olives, capers, and diced tomatoes in my cupboard for when I’m craving this dish. If you like pungent olives and capers, then you’ll love this simple vegan pasta puttanesca! Non-vegan versions add anchovies to the sauce, but I like to add a little dulse seaweed, which is briny and tastes like the ocean. This is the sort of recipe that you can throw together quickly on a weekday night, make for your weekly meal prep, or prepare for dinner guests. The fact that you can dress it up (serve it to dinner guests with Italian white wine, bread, and a fancy salad) or dress it down (take it to work in a reusable container) makes it a winner in my book.
Check out these other Italian inspired recipes: Vegan Meatballs, Mediterranean Pasta Salad, Oyster Mushroom Pasta Alfredo, and Spicy Pasta Arrabbiata.
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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
- ½ cup dry white wine
- 28 oz can of diced tomatoes, or 1 1/2 lbs fresh tomatoes, diced
- ⅓ cup pitted kalamata olives, halved
- ¼ cup capers
- 1 teaspoon dulse flakes + more to taste
- 3 leaves of fresh sage, or 1 tsp dry sage
- 1 tsp fennel seeds
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp chili flakes
- 5 cups kale, chopped & loosely packed
- 3 tbsp fresh tarragon, chopped (or use more basil)
- 6 fresh basil leaves, chopped
- Black pepper for garnish
Instructions
- In a large skillet warm the oil over medium-low heat. Add the garlic, and sauté until slightly golden. Be careful not to burn it.
- Add the wine, and simmer for a minute. Add the tomatoes, olives, capers, dulse, sage, fennel, oregano, thyme, and chili flakes. Bring to a simmer, then reduce the heat and let it cook for about 15 minutes.
- Add the kale, tarragon, and basil to the puttanesca sauce, and stir well. Cook for 5 more minutes.
- Season to taste with more dulse if you’d like it saltier.
- Follow the package instructions to make the pasta.
- Add the cooked pasta to the sauce and toss well. Serve warm.
Notes
- Purchase pitted olives to avoid having to remove the pits yourself.
- Pasta puttanesca can be made with any type of pasta, even gluten-free works.
Nutrition
I made this for my best friends 70th birthday party and it was a hit!!!
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