Name: Spaghetti Puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; to taste parmesan cheese (freshly grated); sprinkle parsley (chopped)

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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.

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!

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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: 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