Pasta Puttanesca

Recipe by
Total Time:
40 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1 pound - whole-wheat or regular spaghetti
  • 2 tbsp - powdered seaweed
  • 1 tbsp - tamari (or soy sauce)
  • 6 - tomatoes (chopped)
  • 1 cup - pitted, oil-cured olives (roughly chopped)
  • 2 tbsp - extra virgin olive oil
  • 3 cloves - garlic (minced)
  • 1 tsp - dried oregano
  • 1/2 cup - chopped parsley
  • 1 tsp - red pepper flakes
  • 3 tbsp - capers
  • Salt and ground black pepper to taste

How to Make Pasta Puttanesca

  • Cook the pasta according to package directions until al dente.
  • While the pasta is cooking, heat oil in a saucepan. Add garlic and red pepper and toss until the garlic turns lightly golden.
  • Add powdered seaweed and stir for another minute.
  • Add tomatoes, olives, oregano, parsley, and capers. Cook over medium heat until the tomatoes release their juices and the juices start to thicken.
  • Add tamari and more salt, if needed. Season with ground black pepper.
  • Add the pasta to the sauce, toss to coat, and turn off the heat.
  • Garnish with more parsley if desired and serve hot.
  • Recipe courtesy: Holy Cow Vegan