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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
Author: Nisha


  • 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



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


  • 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!


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


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
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