There’s nothing fishy about this plant-based pasta puttanesca! Spaghetti alla puttanesca is a naturally dairy-free Italian pasta dish originating in Naples. It is usually made with tomatoes, olive oil, olives, anchovies, peppers, capers and garlic. I don’t usually keep anchovies on hand, so I decided to make a fishless version. And it did not disappoint!
Puttanesca Vegetable Pasta is the perfect comfort food or all
This wonderfully flavorful recipe is suitable for almost any dietary need. It can be enjoyed vegan, gluten-free and allergen-free. I even have a few add-on options using everyday ingredients.
vegetarian style: In my opinion, this sauce only calls for cauliflower. Cook 12 ounces of florets in the sauce or lightly steam them, layer them over your pasta and pour the sauce over them. Another delicious addition is chopped artichoke hearts. Or, for more protein, I recommend adding chickpeas.
Chicken: If you are not vegan or vegetarian, this pasta puttanesca is delicious with chicken. Thinly slice (1/4 inch thick) 1 pound boneless, skinless chicken breasts and place in a bowl. Sprinkle them with 1 tbsp cornstarch, 1/2 tsp salt and 1/4 tsp black pepper, and drizzle with a little white wine. Stir to evenly coat the chicken with the cornstarch mixture. Heat 1 tablespoon of oil in a frying pan and sauté the chicken until cooked through but still tender. Serve chicken over pasta.
Special Dietary Notes: Puttanesca Herbal Pasta
By ingredients, this recipe is dairy-free/dairy-free, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
Vegetable Pasta Puttanesca
Author: Alisa Fleming
Type of recipe: Hall
Kitchen: Italian
- 1 tablespoon olive oil
- 2 teaspoons crushed garlic or 4 minced garlic cloves
- 1 can (28 ounces) diced tomatoes (no salt added) or 2 pounds diced tomatoes
- ½ tsp salt, or to taste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes, or to taste
- ¼ teaspoon onion powder
- Freshly ground black pepper, to taste (optional)
- 1 cup olives, quartered (kalamata and/or green would be best)
- ¼ cup dry white wine
- 3 tablespoons drained and rinsed capers
- 8 ounces dry pasta (gluten-free, if needed)
- Chopped parsley, for garnish (optional)
- Heat the oil in a medium saucepan over medium heat.
- Add the garlic and sauté for 1 minute.
- Add tomatoes, salt, basil, oregano, crushed red pepper, onion powder and pepper (if using).
- Bring the sauce to a boil, quickly reduce the heat and simmer for 15 to 20 minutes.
- Stir in the olives, wine and capers and keep the sauce warm over low heat while you prepare the pasta according to package directions.
- Toss the cooked pasta with the sauce and sprinkle with parsley before serving (if using).
Portion: ¼ recipe calories: 341 Big: 8.5g Saturated fat: 1.2g Carbohydrates: 54.5g Sugar: 7.7g Sodium: 790mg Fiber: 6g Protein: 9.9g
3.5.3229
More dairy-free pasta recipes
Roasted Red Pepper Pasta
Nacho Plant-Based Mac and Cheese
Walnut Cream Pasta Bowls
