Vegetarian Spaghetti Puttanesca (Vegan option, GF option)

A light and delicious bowl of garlicky Vegetarian Spaghetti Puttanesca prepared with capers and olives. This dish does not consist of any anchovies.

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.

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.

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!

Spaghetti Puttanesca is:

Simple and Delicious
Flavorful
Healthy-ish
Made with Whole Wheat Pasta
Vegetarian
Vegan (skip the cheese on top)
Gluten-Free 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!

More Pasta Recipes!

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

Recipe Card

Spaghetti Puttanesca

Vegetarian, Vegan option, Gluten-Free option

5 from 2 votes

By: Nisha

A light and delicious bowl of garlicky Vegetarian Spaghetti Puttanesca prepared with capers and olives. This dish does not consist of any anchovies.

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 627 kcal

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Equipment

• ▢
  All Clad 12" Pan

Ingredients

  

1x2x3x

• ▢ 3 tablespoon olive oil
• ▢ 2 teaspoon crushed red pepper
• ▢ 10 cloves garlic chopped
• ▢ 1 large onion chopped
• ▢ 4 tablespoon capers
• ▢ ½ cup olives
• ▢ ½ 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
• ▢ ½ 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: 627kcalCarbohydrates: 107gProtein: 21gFat: 16gSaturated Fat: 2gSodium: 785mgPotassium: 982mgFiber: 6gSugar: 11gVitamin A: 1433IUVitamin C: 32mgCalcium: 162mgIron: 8mg

Course Main Course

Cuisine Italian

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