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.
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!
Before we come to the recipe, I have a giveaway for you. Lagostina sent me this beautiful 11-piece Luminosa set of pots and pans with a favorite vegan “seafood” dish, and they will send an identical set to a lucky reader who wins this giveaway.
I use steel pots and pans and cast iron almost exclusively in my kitchen, so I was excited to try these. They are extremely handsome pieces, and I especially love the hammered steel lids which are both beautiful and work very well for me because they have a lip that comes in handy while cooking Indian vegetable dishes. I especially loved recreating my Pasta Puttanesca in these pots and pans. The steamer insert and stockpot were perfect to cook the pasta, and the saucepans gave me a wide range of sizes to mix everything in and carry them straight to the table. No need to fuss with serving dishes because these pots and pans are so handsome.
The set has has some other wonderful features too:
- I loved the sizes of the pots and pans. When I have bought a set of pots and pans in the past, there are invariably a couple of pieces, sometimes more, that I have almost no use for because the shape and size is not suitable to my cooking. What I love about the Lagostina set is that the individual pots are each a good size, so I am already using all of them on a regular basis.
- The polished stainless steel look does not, of course, react with food, which is very important for me. I long gave up cooking in non-stick pans for this reason, although I do have a couple of non-stick pans for specific uses.
- You can use your Luminosa cookware on any cooktop type, including induction cooktops, and it is oven- and broiler-safe up to 500 degrees Fahrenheit. It is also dishwasher-safe.
- The lids are amazing, like I already said, but the cookware has another cool feature — flared edges that make it easy to pour out the food, important for me because I often transfer hot foods to the blender.
- The riveted handles are strong enough to handle the pots when they are heavy with food, and stay cool on the stovetop, making it easier to handle while cooking.
The 11-piece set you can win includes a 1.6 qt. saucepan 2.4 qt. saucepan, and 3.2 qt. saucepan, all with lids, a 6 qt. stockpot with lid, a steamer insert, an 8-inch fry pan, and a 10.25-inch fry pan.
To win this set, share this post on any social media and leave me a comment here telling me you did so. Comments between today and the day I announce the results — July
9 10 — will be entered for the giveaway. The set is also available at Bed Bath and Beyond where it retails for $199.
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.
- 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.
- 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.
More delicious pastas from the archives:
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