Vegan Puttanesca Pasta

An incredibly easy pasta sauce to make, as it simmers get the pasta water boiling and in 30 minutes you will be eating! For the non-vegan crowd a liberal amount of Parmesan cheese will finish out the meal.

Vegan Puttanesca Pasta


  • 1 Tbsp extra virgin olive oil
  • 1 large onion, peeled and diced
  • ½ tsp red pepper flakes
  • 1 Tbsp tomato paste
  • 2 14.5 ounce cans diced tomatoes
  • ½ cup lower sodium vegetable broth
  • ¼ cup Kalamata olives, chopped small
  • 2 Tbsp capers, drained
  • 4 tsp granulated garlic (or the equivalent to 4 cloves fresh)
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 lb angel hair or spaghetti


Heat a large skillet over medium heat, add in the oil and onion, cook until tender. Add in the red pepper flakes and cook for a minute, stirring often and then add the tomato paste, working it in.

Stir in everything else through oregano and let come to a simmer. Cover tightly, turn to medium-low and let simmer for 20 minutes.

Meanwhile bring a large pot of water to a boil, add the pasta and cook for time on package. Drain well and add to the sauce, tossing well.

Serves 4 to 6, depending on appetite.




  1. I love it! Nothing like being liberal with parmesan either!

  2. Pasta meals – are my comfort foods…this looks light & delicious!

  3. Although I’m not vegan, I’m sure I would still enjoy this dish. It looks lovely!

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