Spicy Vegan Pasta Puttanesca Recipe

Introduction

This Spicy Vegan Pasta Puttanesca is a bold, satisfying dish filled with briny olives, capers, and a rich tomato sauce. Shredded nori adds a salty, ocean-like flavor without any anchovies, making it a perfect plant-based weeknight dinner that comes together in about 30 minutes.

Ingredients

• 14 oz spaghetti (Barilla recommended for perfect al dente texture)
• 2 tbsp olive oil
• 4 garlic cloves, freshly minced
• 1.5 tsp red pepper flakes
• 2 tbsp nori, finely shredded
• 28 oz canned tomatoes (such as Cento San Marzano peeled tomatoes)
• 1 cup kalamata olives, pitted and roughly chopped
• 1 tsp oregano
• 1/2 cup fresh parsley, chopped
• 3 tbsp capers
• 1 tbsp tamari
• 2 tbsp nutritional yeast
• 1 tsp lemon juice
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Step 1: Mince the garlic cloves and finely shred the nori. Chop the kalamata olives and fresh parsley. Fill a large pot with salted water and bring to a rolling boil for the pasta.
2. Step 2: Heat olive oil in a large saucepan over medium heat. Add the minced garlic and red pepper flakes, stirring constantly for 1-2 minutes until the garlic turns golden and fragrant. Immediately stir in the shredded nori for 1 minute to release its briny flavor.
3. Step 3: Add the spaghetti to the boiling salted water and cook according to package directions until al dente (usually 9-11 minutes). Meanwhile, pour the canned tomatoes into the saucepan with the garlic mixture, crushing them slightly with a wooden spoon. Add oregano and stir well. Let the sauce simmer uncovered for 12-15 minutes, stirring occasionally, until it thickens.
4. Step 4: When the sauce has thickened, stir in chopped kalamata olives and capers. Add tamari, nutritional yeast, and lemon juice. Taste and adjust seasoning with salt and freshly ground black pepper, adding salt gradually due to the saltiness of olives and capers.
5. Step 5: Once pasta is al dente, reserve 1/2 cup of pasta water and drain the spaghetti. Add pasta directly to the sauce and toss gently to coat, adding reserved pasta water as needed to create a silky sauce. Divide into bowls and top with chopped fresh parsley before serving.

Tips & Variations

• Use any long pasta like linguine or bucatini, or try whole wheat or gluten-free options based on preference.
• If you don’t have nori sheets, substitute with a pinch of dulse flakes or omit; the dish will still be delicious.
• Regular soy sauce can replace tamari; for soy-free, try coconut aminos with added salt to taste.
• Any brined black olives like Niçoise or canned black olives can substitute for kalamata olives.
• Dried parsley can be used when fresh is unavailable (use about 2 tablespoons), or try fresh basil for a different flavor twist.
• Avoid overcooking the pasta to keep it firm to the bite; stir the garlic gently over medium heat to prevent burning.
• Drain olives and capers well to avoid a watery, overly salty sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, though the pasta may absorb some sauce and become less saucy. Freeze in portions for up to 2 months; the pasta may soften slightly after thawing. Reheat gently in a skillet with a splash of water or olive oil, or microwave with added water to keep moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of tomatoes should I use for puttanesca?

Canned whole or crushed tomatoes are best as they are picked and processed at peak ripeness, offering more consistent flavor than fresh tomatoes out of season. San Marzano tomatoes are a popular, high-quality choice.

Can I skip the nori if I don’t have it?

Yes, you can skip the nori or substitute it with dulse flakes for a similar briny, ocean-like taste. The dish will still be flavorful without it.