Pasta Puttanesca

Pasta Puttenesca

Quick and easy weeknight pasta


  • 1 large onion, peeled and diced
  • 23 tablespoons vegetables stock
  • 2 teaspoons balsamic vinegar
  • 3 teaspoons capers
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 810 black olives, pitted and roughly chopped
  • 1, 24oz good quality can tomatoes OR your favorite tomato sauce (Rao’s is fantastic)
  • 1 teaspoon or so of tomato paste if needed
  • Black pepper
  • Fresh basil or oregano or both
  • Box of your favorite pasta


  1. Heat the vegetable stock and add the onion and cook on a low heat until translucent, this can take about 10 minutes. When the onions are just turning color add the balsamic vinegar and stir well. Allow to bubble away for a few minutes.
  2. Add the capers and allow to bubble away for a minute or two, then add the garlic, olives and red pepper flakes. Stir well.
  3. Add the tomatoes and stir well, break up the tomatoes with your wooden spoon. Allow the mixture to simmer for about 10 – 15 minutes. If the sauce is too thin add the tomato paste to thicken it up.
  4. In the meantime heat the water for the pasta and cook according to the package directions. When ready drain the pasta, place in a large serving dish and pour the puttanesca sauce on top. Toss well, add plenty of fresh oregano or basil a sprinkling of parmesan cheese and freshly ground black pepper.

Keywords: vegan pasta

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