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Vegetarian Pasta Puttanesca Recipe
This vegetarian pasta puttanesca recipe is made with pantry staples in less than 30 minutes! It's made without anchovies but has the same incredible flavor.
Course
30 Minutes or Less, Main Course
Cuisine
Italian
Diet
Gluten Free, Vegan, Vegetarian
Cook Time
25
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
Calories
543
kcal
Author
Sophia DeSantis
Ingredients
For the pasta:
2
cups
crushed tomatoes
1
tablespoon
chopped garlic
¼
teaspoon
sea salt
1-3
teaspoons
red pepper flakes
, optional depending on how spicy you want it
drizzle
oil for sautéing
, or broth if oil free
½
cup
chopped parsley
, save 2 tablespoons for garnish
¼
cup
chopped kalamata olives
1
tablespoon
capers
1
tablespoon
dried thyme
8
ounces
penne pasta
, gluten-free if needed or other shape of choice
Vegan Parmesan Cheese
, optional for serving
US Customary
-
Metric
Instructions
Add tomatoes, garlic, red pepper and salt with oil or broth into a pan and simmer 5 minutes or until the sauce thickens slightly.
Stir in olives, capers, thyme and all but 2 tablespoons parsley (save for garnish).
Cook 1 more minute or until thoroughly heated.
Cook pasta according to directions on the box.
Add pasta to the hot sauce and toss.
Garnish with parsley and top with Parmesan if desired and serve!
Notes
You can serve this with many things, like spaghetti squash if you don't want to do pasta.
Parmesan is optional but highly recommended
Nutrition facts do not include optional items
Nutrition
Calories:
543
kcal
|
Carbohydrates:
107
g
|
Protein:
20
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Sodium:
986
mg
|
Potassium:
1065
mg
|
Fiber:
11
g
|
Sugar:
14
g
|
Vitamin A:
2223
IU
|
Vitamin C:
44
mg
|
Calcium:
181
mg
|
Iron:
8
mg