Spaghetti Puttanesca (Vegan)

Makes 2 servings

Puttanesca is an Italian sauce made from simple ingredients like garlic, canned tomatoes, kalamata olives, and capers. I love making spaghetti with puttanesca sauce because it is a light, savory meal that is loaded with flavor. This puttanesca sauce comes together in 30 minutes and has a nice balance of salty, acidic, and spicy flavors. The brine from the kalamata olives adds a touch of saltiness and red pepper flakes add a spicy kick to the dish. A sprinkle of fresh Italian parsley adds freshness to the dish along with a pop of color. Try making this plant-based puttanesca sauce and savor its robust flavor.


1 tbsp. olive oil
1/3 cup onion, diced
2 cloves garlic, minced
1/3 cup Kalamata olives, sliced in half lengthwise
2 tbsp. Kalamata olive brine
2 tbsp. capers
¼ tsp. red pepper flakes
1 (14.5 oz.) can diced tomatoes
½ cup Italian parsley, chopped
8 oz. spaghetti


  1. Sauté onions in olive oil in a large pan over medium heat for five minutes. Add in garlic and sauté for one minute until fragrant.
  2. Reduce heat to low and add in tomatoes, olives, capers, olive brine, and red pepper flakes. Simmer for 15 minutes.
  3. While sauce is simmering, bring a large pot of water to boil. Once water is boiled, add in spaghetti and cook for 10 minutes until tender. Stir occasionally.
  4. After sauce has simmered for 15 minutes, turn off heat and add in chopped parsley. Mix well to combine. Add cooked spaghetti to puttanesca sauce and toss to combine.
  5. Serve and enjoy!


By Tiffany Wu / Guest Blogger

Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.