Pasta Puttanesca

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

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Main Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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