Veggie Spaghetti Puttanesca Recipe

Introduction

Veggie Spaghetti Puttanesca is a vibrant and flavorful pasta dish that brings together the bold flavors of olives, capers, and garlic. It’s a quick and satisfying meal perfect for a weeknight dinner or whenever you crave something tangy and savory.

Ingredients

• 8 ounces spaghetti
• 2 cups diced tomatoes
• 1/2 cup pitted olives, sliced
• 2 tablespoons capers
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Step 3: Add the diced tomatoes, sliced olives, and capers to the skillet. Stir to combine and let the sauce simmer gently for 10 minutes, allowing the flavors to meld.
4. Step 4: Season the sauce with salt, pepper, and red pepper flakes if using. Toss the cooked spaghetti into the sauce, stirring to coat the pasta evenly.
5. Step 5: Serve immediately, garnished with fresh parsley if desired.

Tips & Variations

• Use whole wheat or gluten-free pasta to suit dietary preferences.
• Add a handful of chopped fresh basil or oregano for extra herbaceous flavor.
• For a protein boost, incorporate sautéed mushrooms or chickpeas into the sauce.
• If you prefer a spicier dish, increase the amount of red pepper flakes or add a pinch of chili powder.

Storage

Store leftover spaghetti puttanesca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or olive oil to keep the pasta moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh ripe tomatoes can be used. Dice them and cook slightly longer to break down and create a saucy texture.

Is this dish vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just check your pasta packaging if you want to be sure.

Veggie Spaghetti Puttanesca Recipe

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4.8 from 604 reviews

A vibrant and flavorful Veggie Spaghetti Puttanesca featuring a medley of tomatoes, olives, capers, and garlic tossed with perfectly cooked spaghetti. This plant-based twist on the classic Italian dish offers a quick and satisfying meal packed with savory and tangy flavors.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spaghetti

• 12 oz spaghetti

Sauce

• 2 cups diced tomatoes (canned or fresh)
• 1/2 cup pitted black olives, sliced
• 2 tablespoons capers, drained
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, typically 8-10 minutes. Drain and set aside, reserving some pasta water.
2. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add diced tomatoes, olives, capers, and red pepper flakes if using. Simmer the sauce gently for 8-10 minutes to allow flavors to meld, stirring occasionally. Season with salt and black pepper to taste.
3. Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the sauce. Toss well to coat the pasta evenly; if the sauce is too thick, add a splash of reserved pasta water to loosen it. Cook together for 1-2 minutes until heated through.
4. Serve: Plate the spaghetti puttanesca and garnish with freshly chopped parsley. Serve hot for a delicious vegetarian meal.

Notes

• Use gluten-free spaghetti for a gluten-free version.
• Add extra chili flakes for more heat.
• Capers and olives provide a naturally salty flavor, so adjust additional salt carefully.
• For added protein, consider topping with toasted pine nuts or a sprinkle of Parmesan cheese if not vegan.
• Leftovers store well in the refrigerator for up to 2 days.

Keywords: veggie spaghetti puttanesca, vegetarian pasta, Italian pasta recipe, spaghetti with olives and capers, easy pasta dinner