Go Back
–+ servings
vegan spaghetti alla puttanesca pasta

Vegan Spaghetti alla Puttanesca

Here’s how you can make vegan spaghetti alla Puttanesca (pasta Puttanesca) that looks and tastes just like the authentic Italian recipe!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Choose Serving Size 4

Ingredients 

  • 200 g spaghetti
  • 4 cloves garlic minced
  • 1 onion peeled and chopped
  • 2 Tbsp extra-virgin olive oil
  • 400 g tomatoes canned, peeled and crushed
  • 6 cherry tomatoes halved
  • 50 g kalamata olives pitted
  • 2 Tbsp capers
  • 1 Nori sheet
  • ⅓ tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp basil
  • 1 tsp maple syrup
  • salt and ground pepper to taste
  • basil fresh, chopped

Instructions

  • Heat a dry skillet over medium heat. Add the Nori sheet and fry until crispy. Crush the Nori sheet in small pieces and set aside.
  • Cook pasta al dente, according to the instructions on the package. Set aside.
  • Heat olive oil in a large skillet, over medium heat.
  • Add chopped onion and minced garlic. Saute over medium heat until translucent, about 6 minutes, stirring occasionally.
  • Add the canned tomatoes, olives, capers, cayenne, dry basil and maple syrup. Continue cooking for 5 minutes.
  • Stir in the cooked pasta and crushed nori. Add salt and ground pepper to taste. Stir in cherry tomatoes and serve with some basil on top.