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Vegan Pasta Puttanesca

By Vaishali | Updated on | Posted on | 72 Comments

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Vegan Pasta Puttanesca is a delicious version of the fabled and somewhat notorious Italian pasta dish. I use two ingredients that substitute perfectly for the anchovies. This is a vegan and nut-free recipe, and it can be made with an appropriate pasta to make it gluten-free. 
Vegan Pasta Puttanesca - holycowvegan.net

There is perhaps no pasta dish that teases and titillates a vegan cook’s imagination as maddeningly as Pasta Puttanesca.  Brazen and vibrant, this Italian classic, which literally translates to whore’s pasta, appears at once attainable (all but one ingredient is vegan) and forbidding (darn those anchovies!).

Italian lore has it that Pasta Puttanesca was thus named because it was invented by prostitutes hoping to lure customers in with its rich aroma. Other versions attribute the sauce to the prostitutes’ uber-busy lifestyles: they didn’t have time to go shop for fresh ingredients, so they just threw together what was in the pantry.

Whatever its origins, Pasta Puttanesca is one of those dishes that, once you’ve had it, is impossible to forget.

Vegan Pasta Puttanesca - holycowvegan.net

In my pre-vegan days it was one of the pasta dishes I cooked the most, but after going fish-free I didn’t dare try it because it seemed close to impossible to find a vegan replacement for the anchovies. While it is easy enough to swap out fishy stuff in most dishes, the reason why it just seems that much harder with Pasta Puttanesca is that the anchovies and their peculiar saltiness melt into the sauce, forming a strong flavor base that ties together the rest of the ingredients, like the tomatoes, olives and garlic. Without the anchovies, in other words, you’d just be eating pasta in a tomato sauce with olives. And while that can be tasty enough, what’s the big deal about it?

When I first shared this Vegan Pasta Puttanesca recipe with you back in 2011 (it was titled “Vegan Slut’s Spaghetti at the time 😉 — a saucy sobriquet first used by Nigella Lawson), I researched replacements for anchovies and came up with suggestions ranging from vegetarian Worcestershire sauce to capers, but neither seemed like they would replicate that oceany flavor and rich saltiness of the anchovies. Besides, puttanesca sauce recipes usually already contain capers.

Then, I had a small brainwave that sent me rushing to my pantry. I used two ingredients to replace the anchovies: seaweed, which brought to the sauce that fresh-ocean flavor, and tamari, which added  a rich, deep, sweet saltiness.

My Vegan Pasta Puttanesca did not miss a flavor beat. It is perhaps the pasta dish that’s most requested and cooked in my kitchen, and even little Jay has come to love it. I have updated the recipe, so I wanted to share it with you again, and to remind you once again that because you are vegan, there’s really no need to miss out on your favorite recipes.

This is one to fall in love with. Enjoy, all!

Vegan Pasta Puttanesca - holycowvegan.net

 

Vegan Pasta Puttanesca - holycowvegan.net

 

Vegan Pasta Puttanesca - holycowvegan.net

 

Vegan Pasta Puttanesca - holycowvegan.net

Vegan Pasta Puttanesca - holycowvegan.net

Vegan Pasta Puttanesca - holycowvegan.net
Print Recipe
4.92 from 23 votes

Vegan Pasta alla Puttanesca

Vegan Pasta Puttanesca is a delicious version of the fabled and somewhat notorious Italian dish. I use two delicious ingredients that substitute perfectly for the anchovies. This is a vegan, nut-free recipe, and it can be made with an appropriate pasta to make it gluten-free.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Pasta
Cuisine: Italian, nut-free, Vegan
Servings: 8 servings
Calories: 251kcal
Author: Vaishali

Ingredients

  • 1 pound whole-wheat or regular spaghetti or fettucine
  • 2 tbsp powdered seaweed (I crumpled up Nori sheets, put them in my blender, and processed them to a fine powder. A spice grinder might work even better.)
  • 1 tbsp Tamari (use soy sauce if you don't have this)
  • 1 28-oz can plum or San Marzano tomatoes, crushed, or 10 fresh tomatoes, diced, with all juices
  • 1 cup pitted, oil-cured olives, roughly chopped
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 cup chopped parsley
  • 1 tsp red pepper flakes
  • 3 tbsp capers
  • Salt and ground black pepper to taste.

Instructions

  • Cook the pasta according to package directions until al dente
  • While the pasta is cooking, heat the oil in a saucepan. Add the garlic and red pepper and toss until the garlic turns lightly golden.
  • Add the powdered seaweed and stir for another minute.
  • Add the tomatoes, olives, oregano, parsley, and capers. Cook over medium heat until the tomatoes release their juices and the juices start to thicken. If using canned tomatoes, cook for 15 minutes or until the sauce turns a deep red.
  • Add the tamari and more salt, if needed. Season with ground black pepper.
  • Add the pasta to the sauce, toss to coat, and turn off the heat. Garnish with more parsley if you like, and serve hot.

Nutrition

Calories: 251kcal | Carbohydrates: 40.7g | Protein: 7.5g | Fat: 6.9g | Potassium: 453mg | Fiber: 6.4g | Sugar: 4.4g | Calcium: 4% | Iron: 16%

Vegan Pasta Puttanesca - holycowvegan.net

 

Vegan Pasta Puttanesca - holycowvegan.net**

More delicious pastas from the archives:

Pasta with Vegan Turnip Pesto

Pasta with Greens and Beans

Vegan Lentil and Pasta Salad

 

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

About Vaishali


I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Follow me on Pinterest, Facebook and Instagram, and read more about me here.

Comments

  7. anthony stemke says

    August 30, 2011 at


    This is a brilliant use of nori and tamari, I can tell it will be delicious.
    Somehow, to me at least, puttanesca sounds better than slut or whore, I guess it’s the romance language thing. Like Potage au pommes de terre sounds better than Potato soup. Anglo-saxon language is different which is why Bubble and squeak doesn’t sound as good as, say, pot au feu.
    But, what’s in a name huh?

    Reply

  14. Brissy Bron says

    May 7, 2013 at

    Yay! I’ve been searching for anchovy substitute for just this recipe. I LOVE slutty spag. It’s my favourite, and, I too have not bothered making it since becoming vegan. Thanks!

    Reply

  16. El Barto says

    February 19, 2014 at

    This is pretty random, but I was searching for a vegan alternative to anchovies for a food52 dish that needed them, and came across this. Was skeptical for the dish in question, but your suggestion worked great. Good stuff, thanks.

    Reply

  17. Ellen Lederman says

    June 9, 2014 at

    I was perusing One Green Planet, which showcases so many great vegan recipes from all over the wen. Saw Pasta Puttanesca. Looked and sounded wonderful. So I made it last night, even though Andy was a little concerned that I’d never get the spice grinder clean enough after the seaweed to grind up some flax seeds the next day to sprinkle on our granola. But once he saw how it looked and tasted it, he agreed that it was well worth any resistant smells on the spice grinder (which cleaned up really well).

    This was heavenly. So deep and complex. Pure umami. Grinding up the seaweed in the grinder is genius. I served it over spiralized zucchini.

    So—this morning I went onto OGP to see who created the recipe, so I could thank them and follow his/her blog. And it was none other than…..beloved Vaishali! I should have guessed….

    I loved your write-up of this. On OGP, it was very condensed (and “cleaned” up—maybe the slut thing was too much for them?).

    Reply

    • Vaishali says

      June 9, 2014 at

      Hi Ellen, that’s such a coincidence! 🙂 So glad you found the slut’s spaghetti post, and enjoyed the dish! It’s one of my favorite creations and I think the seaweed-tamari combination works better anyday than anchovies did. Happy you and Andy enjoyed it. And serving over zucchini sounds wonderful.
      Glad you liked the write-up too. 🙂

      Reply

  18. Bliss Susan says

    September 2, 2015 at

    The seaweed idea for anchovies is brilliant! I also found the suggestion from Bryanna Clark Grogan of using light miso, so I combined the ideas: 1 tablespoon miso, a leaf of pulverized pulse, and 1/2 teaspoon of tamari. The mixture even looks like pureed anchovies and tastes close, very close, to anchovies. Thanks for your idea.

    Reply

  19. Bliss Susan says

    September 2, 2015 at

    Whoops. My smart-alec computer decided I meant pulse, but what I actually meant was dulse, “a wild Atlantic sea vegetable.”

    Reply

  20. Jennifer says

    July 2, 2017 at

    Shared this recipe on pinterest. onerawbite

    I can’t wait to try this- probably in the winter when I have less produce. Right now my fridge is packed with veggies to cook with.

    Reply

  21. Leslie Grabowski says

    July 2, 2017 at


    I was just looking for new pots and pans! I shared on Facebook, but for some reason the photo didn’t load. 🙁

    Reply

  22. Sue Hegle says

    July 2, 2017 at

    The pasta sounds delicious, and those pots and pans are beautiful! I shared on my Facebook wall.

    Reply

  23. Sharon says

    July 2, 2017 at

    I would love to win the pots and pans ! Will be sharing this recipe on a Facebook page that I share with other plant based friends. Have enjoyed your recipe posts and hope to try this one later in the week.

    Reply

  25. Madison Meredith says

    July 2, 2017 at


    ~shared this recipe in a chat group with my friends~

    Relatively simple and elegant noodle meals are my favorite, along with Asian flavorful dishes. Added to the fact that seaweed was combined in this pasta recipe, makes it right up my alley.

    I’m entering the giveaway because I’m a recent college grad with a tight budget and a love for cooking and dancing in the kitchen. I was never good at preparing meat so it was kind of a fairy-tale ending that I became vegan.

    Thanks for the recipe and a wonderfully relatable story <3

    Reply

  26. sarah dunsbee says

    July 2, 2017 at

    Shared to the vegan womble Facebook page again,love your recipes x

    Reply

  28. Terry Chretien says

    July 2, 2017 at


    Definitely making this for dinner tonight! And I shared it on Facebook too!! My FB profile name is Goliath Croix.

    Reply

  29. Dana Amey says

    July 2, 2017 at


    I shared on Pinterest and can’t wait to try this recipe out…it looks delicious. I’ve made many of your recipes and have never been disappointed. Thank you for the fabulous blog!

    Reply

  32. Julie says

    July 2, 2017 at


    Looks fabulous, but then again, pretty much everything you post here is!

    I shared to my Facebook 🙂

    Reply

  33. Mario says

    July 2, 2017 at


    Finally! Vegan recipes where I can just go to the supermarket to get what I need. (Shared to Facebook where none of my friends will care)

    Reply

  34. Angel Prichard says

    July 2, 2017 at


    Tweet! @Mrs_P2B. Great recipe!! You’ve got my mouth watering… Can’t wait to try it!!

    Reply

  36. Tofu Cat says

    July 2, 2017 at


    Looking forward to trying this recipe. Also shared it on my Facebook page for my vegan friends. Can really use those pots and pans too! Thanks-

    Reply

  37. Krithika says

    July 2, 2017 at

    Just pinned this! I’ve made this before following your recipe and it was delicious! I’d never heard of capers before I saw your recipe, and totally loved it. The tartness was spot on! This was a good reminder to make this again!

    Reply

  38. Jean Horrall says

    July 2, 2017 at


    I love your blog and I shared your recipe on Facebook. I definitely would love to win the pots and pans.

    Reply

  39. Eshika Roy says

    July 3, 2017 at

    I literally started having hunger pangs halfway through the post. It looks amazing and I bet it also tastes delicious too. It is the perfect dish to cook up in this rainy season. I can’t wait to try it . Looking forward to reading more delectable recipes in the upcoming posts.

    Reply

  40. Ezra says

    July 3, 2017 at


    This looks great, it’s really creative. I never would’ve thought to use nori like this. Sharing with friends 🙂

    Reply

  41. Mary says

    July 3, 2017 at

    Thank you for your recipe (s). The cookware sounds like it would be a big bonus in any busy kitchen. Having good kitchen “tools”, is a must for vegan cooking. I shared this on Facebook.

    Reply

  42. Roseanne says

    July 3, 2017 at

    I love adding seaweed for the “seafood-y” taste, but never tried putting it in pasta! Def want to try.
    And thanks for the opportunity, shared it on Twitter @our_chaos

    Reply

  46. herbert hickey says

    July 3, 2017 at


    Hi Vaishali

    So awesome to have a veg puttenesca. I used to have this at my parents house when I was younger and non-veg. I can’t wait to try it. I did post it to my FB and Pinterest pages. The cook set would be great to cook this in

    Reply

  49. Mandy Sue Wolovich says

    July 3, 2017 at


    I can eat pasta any time of day and this looks so perfect. I am making this right away. You are a genius to use seaweed! Shared on Facebook!

    Reply

  50. Can says

    July 3, 2017 at

    Love the nori and tamari in the pasta putanesca. Gives it the depth in flavor to replace the anchovies. This is one of my favorite summer pastas, and this just makes it better! Thanks for sharing.

    I also shared this on Pinterest, where you can find me at pinterest.com/candylikesart/

    Reply

  51. Candy Gallaher says

    July 3, 2017 at


    Love the nori and tamari in the pasta putanesca. Gives it the depth in flavor to replace the anchovies. This is one of my favorite summer pastas, and this just makes it better! Thanks for sharing.

    I also shared this on Pinterest, where you can find me at pinterest.com/candylikesart/

    Reply

  59. Jennifer K says

    July 5, 2017 at


    Shared on Facebook!
    My friend (who is vegetarian) just gifted me with a pasta maker! So excited to give this a try! I love using seaweed, and never thought to use it as a fish substitute! Love it!! Thank you.

    Reply

  61. Kimmy Ripley says

    July 5, 2017 at

    Cooking is my #1 passion in life and I would love to win these because my pots and pans are hand me downs!

    Reply

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