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!
Related recipes
- Vegan Pumpkin Spinach Lasagna
- Vegan Wild Mushroom Lasagna
- Pasta with Vegan Turnip Pesto
- Pasta with Greens and Beans
- Vegan Lentil and Pasta Salad
- Masala Pasta, Indian Street Style
- Classic Vegan Potato Salad
Vegan Pasta Puttanesca Recipe:
Vegan Pasta alla Puttanesca
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
- ½ 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.
Nice recipe and giveaway. Will definitely try the recipe. Chitra
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.
Tweeted
https://twitter.com/rubylorikeet/status/882453648910856192
I tweeted about the giveaway as @traciemcooper05 on 07/04/2017
This looks spectacular, a truly heart warming dish!
I shared the post on Twitter: https://twitter.com/FireRunner2379/status/882370793795182596.
I shared thison twitter: https://twitter.com/amylou61/status/882367865550143489
I would love a chance to win this amazing set! I shared on my Pinterest.
Hey! I shared this mouthwatering yummyness to Facebook (Vikki Kay)
I posted on fb. Love many of your recipes and writing too.
I shared on fb
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/
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/
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!
I shared on Facebook
Shared on Facebook and Twitter! I would love to win this!
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
I shared on Twitter at https://twitter.com/1froglegs/status/881859690732433408 and on Facebook at
Shared on Facebook, I need frying pans! Recipe is great.
Love the addition of seaweed to the recipe,. I'm trying to use more seaweed in my cooking and I love your suggestion of blending it.. great looking recipe and photos
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
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.