Veggie Spaghetti Puttanesca Recipe

Introduction

Veggie Spaghetti Puttanesca is a vibrant and flavorful Italian pasta dish that’s easy to prepare and perfect for a weeknight dinner. This vegetarian version combines tangy tomatoes, briny olives, and capers to create a zesty sauce that pairs beautifully with spaghetti.

Ingredients

• 200g spaghetti
• 2 cups diced tomatoes (fresh or canned)
• 1/2 cup pitted olives, sliced
• 2 tablespoons capers, rinsed
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Step 3: Add the diced tomatoes, olives, and capers to the skillet. Simmer the sauce for 8–10 minutes, stirring occasionally, until it thickens slightly.
4. Step 4: Season the sauce with salt and pepper to taste. Toss the cooked spaghetti into the skillet, mixing well to coat the pasta evenly with the sauce.
5. Step 5: Serve immediately, garnished with fresh parsley if desired.

Tips & Variations

• For extra heat, add a pinch of red pepper flakes when sautéing the garlic.
• Use whole wheat or gluten-free spaghetti to suit dietary preferences.
• Include chopped anchovies for a more traditional Puttanesca flavor if not vegetarian.
• Add chopped fresh basil or oregano for an herbal twist.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to prevent drying out. This dish is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned olives for the sauce?

Yes, canned or jarred olives work well as long as they are pitted and rinsed to reduce excess saltiness.

Is this recipe suitable for vegans?

Absolutely. This Veggie Spaghetti Puttanesca contains no animal products and is naturally vegan.

Veggie Spaghetti Puttanesca Recipe

Print Recipe

★★★★★

4.6 from 132 reviews

This Veggie Spaghetti Puttanesca is a vibrant and flavorful Italian pasta dish featuring al dente spaghetti tossed in a savory sauce made from tomatoes, olives, capers, and garlic. It’s a quick, simple meal perfect for a weeknight dinner that brings together the bold, briny flavors of Mediterranean ingredients.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces spaghetti

Sauce

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1/2 cup pitted Kalamata olives, halved
• 2 tablespoons capers, drained
• 1/4 teaspoon red chili flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil and add the spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set aside, reserving about 1/2 cup of pasta water.
2. Prepare Sauce: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned. Add the diced tomatoes, olives, capers, and red chili flakes if using. Simmer the sauce gently for about 8-10 minutes to allow flavors to meld. Season with salt and pepper to taste.
3. Combine: Add the cooked spaghetti to the sauce in the skillet. Toss everything together, adding reserved pasta water a little at a time if needed to loosen the sauce and coat the pasta evenly. Cook together for 1-2 minutes until heated through.
4. Serve: Plate the spaghetti puttanesca and garnish with freshly chopped parsley. Serve immediately.

Notes

• Use good quality olives such as Kalamata for authentic flavor.
• Adjust capers and olives quantity based on your preference for saltiness and tanginess.
• Add crushed red chili flakes for a spicy kick.
• Reserve some pasta water to adjust sauce consistency.
• This dish pairs well with a simple green salad and crusty bread.

Keywords: Veggie Spaghetti Puttanesca, vegetarian pasta, Italian pasta, quick pasta recipe, Mediterranean flavors, spaghetti with olives and capers