One-Pot Pasta Puttanesca (Easy Vegan Weeknight Dinner)
This recipe for pasta puttanesca is the perfect weekend recipe. For the days you want something delicious and easy to make.
6 servings
Calories: 402kcal
Ingredients
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
How to Store Leftover Puttanesca
- Fridge: Store in an airtight container for up to 2 days.
- Reheat: On the stove with 1–2 tablespoons of water to loosen the sauce. Microwave works in a pinch.
- Make-ahead tip: Prepare the sauce up to 3 days in advance. Cook pasta fresh when ready to serve.
- Not ideal for freezing: Cooked pasta becomes mushy when frozen and reheated.
- Reheat: On the stove with 1–2 tablespoons of water to loosen the sauce. Microwave works in a pinch.
- Make-ahead tip: Prepare the sauce up to 3 days in advance. Cook pasta fresh when ready to serve.
- Not ideal for freezing: Cooked pasta becomes mushy when frozen and reheated.
Nutrition
Serving: 1serving | Calories: 402kcal | Carbohydrates: 59g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 900mg | Potassium: 213mg | Fiber: 4g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 1mg