Vegan spaghetti puttanesca (one pot)

This recipe for pasta puttanesca is the perfect weekend recipe. For the days you want something delicious and easy to make.

I’m so excited to share this super easy, mouth-watering Vegan Spaghetti Puttanesca recipe made in just one pot. Yes, you read that right – only one pot to clean up after you’ve devoured this flavorful and satisfying meal.

Vegan spaghetti puttanesca (one pot)

😊 This dish is perfect for busy weeknights and great for those new to vegan cooking or simply looking for a tasty way to incorporate more plant-based meals into their diet.

What is pasta puttanesca?

Pasta alla Puttanesca is a beloved Italian dish that comes straight from the heart of Naples. It’s a scrumptious pasta recipe loaded with tomatoes, dried chili, olive oil, olives, anchovies, capers, and garlic – all the flavors that make your taste buds dance! It’s definitely one of my all-time favorite pasta dishes, and I can’t wait for you to try it.

The best part about my version of this classic recipe? It’s a one-pot wonder, and it’s vegan; I skipped the anchovies! That’s right – the sauce and pasta cook together in perfect harmony, making for an incredibly easy and delicious meal.

Ingredients for vegan spagetti alla puttanesca

  • Pasta. The classic choice for this pasta dish is spaghetti, but if you want to switch things up, feel free to use fettuccine or penne instead. However, a little caution: this cooking method isn’t ideal for thinner types of pasta, like angel hair or gluten-free pasta varieties. So, stick to the tried-and-true options for the best results, and get ready to enjoy a flavorful, comforting meal!
  • Red chili pepper, you can use flakes or the whole chili.
  • Capers, in my household, we call them flavor bombs because they really are quite a bomb of flavor in every bite. Don’t skip them; they add incredible flavor to everything you add them to.
  • Olives. I use pitted olives, and whatever you have in your pantry works; I use black olives and, other times, green olives.
  • Garlic, it is important that you use sliced garlic. Do not use minced garlic because it can burn and turn bitter.
  • Tomato. I like to use San Marzano tomato cans that do not have any ingredients other rather than salt. You can use chopped tomato or blended tomato.

How to cook the pasta and sauce at the same time?

Begin by drizzling olive oil into a large frying pan or Dutch oven set over medium heat. Gently sauté the garlic for about 30 seconds, ensuring it doesn’t burn. Toss in the oregano and dried chili flakes, followed by a pinch of salt, and cook for another 30 seconds.

Next, pour in water and tomato sauce, and add the spaghetti, ensuring it’s completely submerged. If you’re using a Dutch oven or pasta pot, opt for boiling water to help the pasta soften more quickly.

As the liquid starts to boil, carefully stir the pasta from the bottom up to prevent sticking. Keep a watchful eye on your spaghetti, and continue to stir it throughout the cooking process, which should take about 10-12 minutes. With constant attention and patience, you’ll have perfectly cooked spaghetti ready to enjoy.

When the pasta is al dente, add the olives and capers, and finish it with chopped parsley and vegan parmesan cheese.

💥Super important💥

You have to move the pasta constantly so it does not stick. Even though this pasta alla puttanesca it is made in a single pot, you can't walk away, you have to keep an eye on it.

If there is any liquid left in the pot and the pasta is ready, don't worry, it will absorb and remember that this is the sauce. It should not be dry.

Best recipes to serve pasta puttanesca with:

This pasta is super delicious if you serve it with a green leafy salad and a simple vinaigrette, or you can serve it with a vegan Caesar salad and croutons with homemade bread.

If you want to serve soup as a starter, preparing broccoli soup or vegetable soup with beans is super good.

The best cookware to make one pot of pasta

Choosing the right pan for making one-pan spaghetti can make all the difference in your cooking experience. Here are some of the best options for creating that perfect one-pan spaghetti dish:

Large, deep skillet: A 12-inch skillet with high sides is perfect for one-pan spaghetti, as it provides ample space for the pasta and sauce to cook together without spilling over. Non-stick or stainless steel skillets are both great choices.

Dutch oven: A Dutch oven is an excellent option for one-pan pasta dishes due to its even heat distribution and deep, wide shape. Cast iron or enameled cast iron Dutch ovens are suitable for this purpose.

Wide, deep sauté pan: A sauté pan with a wide base and high sides is another good choice for one-pan spaghetti. These pans often come with a lid, which is essential for cooking the pasta and sauce together.

Stockpot: While not as wide as some other options, a stockpot can still work for one-pan spaghetti if it’s deep and has a heavy bottom. This will help to ensure that the pasta and sauce cook evenly and don’t stick to the bottom.

When selecting your pan, remember the importance of even heat distribution and the ability to comfortably accommodate the pasta and sauce.

Vegan spaghetti puttanesca (one pot)

Other recipes that you may like:

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Vegan spaghetti puttanesca (one pot)

Alejandra Graf
This recipe for pasta puttanesca is the perfect weekend recipe. For the days you want something delicious and easy to make.
5 de 2 votos
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 402 kcal

Equipment

  • 1 large frying pan

Ingredients
  

  • 2 garlic cloves sliced
  • 4 tablespoons olive oil
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 dried red chili pepper
  • 1 15-ounce cans crushed tomatoes or tomato puree
  • 1 pound spaghetti
  • 4 cups hot water
  • 1/2 -1 cup black olives
  • 4 tablespoons capers

Finish

  • chopped parsley
  • vegan parmesan cheese

Instructions
 

  • Add the olive oil to a large frying pan or Dutch oven set over medium heat. Gently sauté the garlic for about 30 seconds, ensuring it doesn't burn. Toss in the oregano and dried chili flakes, followed by a pinch of salt, and cook for another 30 seconds.
  • Next, pour in water and tomato sauce, and add the spaghetti, ensuring it's completely submerged. If you're using a Dutch oven or pasta pot, use boiling water to help the pasta soften more quickly.
  • As the liquid starts to boil, carefully stir the pasta from the bottom up to prevent sticking. Keep a watchful eye on your spaghetti, and continue to stir it throughout the cooking process, which should take about 10-12 minutes. With constant attention and patience, you'll have perfectly cooked spaghetti ready to enjoy!

Notes

  • If, for some reason, your pasta is too al dente, add half a cup more water.
  • Another tip is to cover it, as the heat in the pot will finish cooking it.
  • If you have leftover pasta, store it in the refrigerator in a tightly closed container.
  • Reheat it in the microwave or on the stove in a pan with one or two tablespoons of water so that it does not stick.

Nutrition

Serving: 1servingCalories: 402kcalCarbohydrates: 59gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 900mgPotassium: 213mgFiber: 4gSugar: 3gVitamin A: 174IUVitamin C: 11mgCalcium: 43mgIron: 1mg
Keyword easy pasta recipe, one-pot dish, pasta a la puttanesca

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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5 from 2 votes (2 ratings without comment)
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