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February 19, 2021 3 Comments

Vegetarian Spaghetti Puttanesca (Vegan option, GF option)

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A light and delicious bowl of garlicky Vegetarian Spaghetti Puttanesca prepared with capers and olives. This dish does not consist of any anchovies.
Vegetarian Spaghetti Puttanesca (Vegan option, GF option)

I enjoyed my first glass of wine post-baby when I made this delicious and garlicky Vegetarian Spaghetti Puttanesca. It felt good drinking wine after so long, but I wasn’t able to finish the entire glass. Haha. I guess I’ll have to give motherhood some more time.

Spaghetti Puttanesca is typically made with anchovies, however I am not a fan of anchovies and opted for a vegetarian pasta.
Vegetarian Spaghetti Puttanesca (Vegan option, GF option)

Can I make Spaghetti Puttanesca Vegan?

Absolutely. This is one of the easiest dishes to make vegan as cheese isn’t typically added to Spaghetti Puttanesca. I love the flavor Parmesan Cheese lends to this dish.
Vegetarian Spaghetti Puttanesca (Vegan option, GF option)

Can I make Spaghetti Puttanesca gluten-free?

Yes! You can easily replace whole-wheat spaghetti with gluten-free spaghetti and you’ve got yourself a gluten-free meal. Super simple!
Vegetarian Spaghetti Puttanesca (Vegan option, GF option)

Spaghetti Puttanesca is:

Simple and Delicious
Flavorful
Healthy-ish
Made with Whole Wheat Pasta
Vegetarian
Vegan (skip the cheese on top)
Gluten-Free option
Vegetarian Spaghetti Puttanesca (Vegan option, GF option)

How to make Spaghetti Puttanesca recipe step by step?

Prep

1. Heat up a pot of water to boil the pasta.
2. Chop garlic, kalamata olives, and onion. Set aside capers.

Cook

1. Heat up a large pan on medium heat, once hot, add olive oil followed by crushed red pepper. Once the chili flakes sizzle after about 30 seconds…
2. Add the garlic and onions. Cook for about 5 minutes until the onions soften.
3. Add capers and olives. Stir.
4. Immediately add the white wine and scrape off any bits at the bottom of the pan. Cook for 2 minutes.

5. Now add the crushed tomatoes. San Marzano tomatoes would taste amazing in here.
6. Stir well. Season with salt and black pepper. Cover with a lid and cook for 10 minutes on low heat.
7. In the meantime, cook the pasta and follow the instructions on the package. I love using whole-wheat pasta.
8. Once 10 minutes are up, your sauce should be ready.

9. Add the spaghetti to the sauce.
10. Add 1 cup of pasta water, add more later if need be.
11. Top with fresh parsley. Toss well.
12. Garnish with parmesan cheese and more parsley if desired.

How to serve?

1. Add more parmesan cheese to a bowl.
2. Add pasta.
3. Coat well. The cheese will stick to the pasta and it tastes sooooo good!

 

Pin for later!
Vegetarian Spaghetti Puttanesca (Vegan option, GF option)

 

More Pasta Recipes!

  • Mushroom Spaghetti
  • Spaghetti al Pomodoro
  • World’s Best Spaghetti with Rao’s Homemade
  • Spaghetti Vegetarian Quinoa Meatballs
  • Truffle Butter Mushroom Pappardelle

 

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Spaghetti Puttanesca

A light and delicious bowl of garlicky Vegetarian Spaghetti Puttanesca prepared with capers and olives. This dish does not consist of any anchovies.
5 from 2 votes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course Main Course
Cuisine Italian
Diet Vegetarian, Vegan option, Gluten-Free option
Servings: 4 servings
Calories: 627kcal
Author: Nisha

Equipment

All Clad 12" Pan

Ingredients

  • 3 tbsp olive oil
  • 2 tsp crushed red pepper
  • 10 cloves garlic chopped
  • 1 large onion chopped
  • 4 tbsp capers
  • 1/2 cup olives
  • 1/2 cup white wine Pinot Grigio or Chardonnay works
  • 28 ounces crushed tomato
  • 1 pound whole-wheat spaghetti or gluten-free spaghetti
  • 1 cup pasta water
  • 1/2 cup parsley chopped
  • 1 cup or more reserved pasta water

for garnish

  • to taste parmesan cheese freshly grated
  • sprinkle parsley chopped

Instructions

Prep

  • Heat up a pot of water to boil the pasta.
  • Chop garlic, kalamata olives, and onion. Set aside capers.

Cook

  • Heat up a large pan on medium heat, once hot, add olive oil followed by crushed red pepper. Once the chili flakes sizzle after about 30 seconds...
  • Add the garlic and onions. Cook for about 5 minutes until the onions soften.
  • Add capers and olives. Stir.
  • Immediately add the white wine and scrape off any bits at the bottom of the pan. Cook for 2 minutes.
  • Now add the crushed tomatoes. San Marzano tomatoes would taste amazing in here.
  • Stir well. Season with salt and black pepper. Cover with a lid and cook for 10 minutes on low heat.
  • In the meantime, cook the pasta and follow the instructions on the package. I love using whole-wheat pasta.
  • Once 10 minutes are up, your sauce should be ready.
  • Add the spaghetti to the sauce.
  • Add 1 cup of pasta water, add more later if need be.
  • Top with fresh parsley. Toss well.
  • Garnish with parmesan cheese and more parsley if desired.

How to serve?

  • Add more parmesan cheese to a bowl.
  • Add pasta.
  • Coat well. The cheese will stick to the pasta and it tastes sooooo good!

Notes

Vegan option: skip the parmesan cheese.
Gluten-Free option: replace whole-wheat pasta with gluten-free pasta.

Nutrition

Calories: 627kcal | Carbohydrates: 107g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Sodium: 785mg | Potassium: 982mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1433IU | Vitamin C: 32mg | Calcium: 162mg | Iron: 8mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
Previous Post: « Truffle Mac and Cheese (vegetarian, GF option)
Next Post: Tofu Sushi Bowl (Vegan, Healthy, GF) »

Reader Interactions

Comments

  1. Sheila says

    April 12, 2021 at 2:24 AM

    5 stars
    Vegetarian Spaghetti Puttanesca recipe was amazing

    Reply
  2. Umang Popli says

    December 29, 2021 at 3:02 AM

    5 stars
    Excellent Puttanesca!

    Reply
    • honeywhatscooking says

      December 29, 2021 at 1:03 PM

      Thanks Umang. I’m so glad you enjoyed it. xoxo

      Reply

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