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Gluten-free pasta puttanesca

Vegan Pasta Puttanesca, Gluten-Free

Vaishali · Holy Cow! Vegan Recipes
This amazing, gluten-free vegan Pasta Puttanesca uses two ingredients to substitute for the anchovies: tamari and seaweed. The flavor is incredibly like the original. 
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Pasta
Cuisine Italian
Servings 4 servings


  • 8 ounces gluten-free spaghetti
  • 2 tbsp powdered seaweed (I crumpled up Nori sheets, put them in my spice grinder and gave it a spin. You could try another seaweed)
  • 1 tbsp Tamari
  • 1 1/2 cups crushed or diced tomatoes
  • 1 cup pitted, oil-cured olives, roughly chopped
  • 1 tbsp extra virgin olive oil
  • 5 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.
  • 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.
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