Author: Pasta Puttanesca is the bold, briny, flavor-packed dinner you make when your fridge is empty but your pantry is stocked. This easy vegan pasta recipe is loaded with staples like olives, capers, garlic, and tomatoes (no anchovies here!) for a rich, savory sauce that coats every bite.
With literally no fresh produce in sight, I dug into my cupboards and came up with this Pantry Pasta Puttanesca recipe. And honestly? I'm so glad my fridge was empty because this turned out to be a divine creation. Olives, capers, canned tomatoes, and pasta come together to make this simple, flavor-packed dish. I am obsessed with the super savory, briny punch from the olives and capers. And there are few things that please me more than pasta. This is the perfect, easy, quick, weeknight dinner for when you have absolutely nothing in your fridge!
Why This Pasta Puttanesca Is a Pantry Hero
- Made with pantry staples: No fresh produce required! It's truly a back pocket recipe.
- Bold and briny: Olives and capers give this sauce incredible depth.
- Weeknight friendly: Simple ingredients, big flavor, and ready in well under an hour. What more can you ask for?
Ingredients for Pasta Puttanesca
- Pasta of choice: I used penne, but spaghetti works great too. Gluten-free pasta also works.
- Olive oil: Just enough to sauté the garlic and bring everything together.
- Olives: Kalamata, green, black, whatever you have on hand.
- Garlic: Fresh minced garlic adds warmth and depth to the sauce.
- Capers: These add that signature salty, briny bite that makes puttanesca so addictive.
- Canned diced tomatoes: They simmer down into a rich, savory coating for the pasta.
- White sugar: Just a touch balances the acidity of the tomatoes.
- Red pepper flakes: Optional, for a little heat if you like things spicy.
- Vegan Parmesan: Also optional, for sprinkling on top.
- Fresh parsley or basil: For garnish, if you'd like.
How to Make Pasta Puttanesca
- Build the Sauce: In a large skillet, heat the olive oil over medium-high heat. Add the olives, garlic, and capers and sauté for about 2 minutes, just until fragrant and the garlic begins to turn lightly golden.
- Simmer: Stir in the diced tomatoes, sugar, red pepper flakes if using, and salt. Bring to a simmer and cook for 25 to 30 minutes, until the sauce thickens and deepens in color. If it becomes too thick, add a splash of water to loosen it up.
- Combine: Add the cooked pasta to the sauce and toss well to coat. Taste and adjust seasoning if needed. Sprinkle with vegan Parm and garnish with parsley or basil.
Tips for the Best Pasta Puttanesca
- Use pitted olives or plan ahead: If your olives have pits, you can remove them before cooking or just remember they are there while eating. Nothing ruins a pasta moment like an unexpected pit.
- Let the sauce simmer properly: Give the tomatoes time to cook down and darken in color. That simmering time deepens the flavor and transforms simple canned tomatoes into a rich, savory sauce.
- Adjust the thickness: If the sauce reduces too much and becomes overly thick, add a splash of water to loosen it up until it coats the pasta beautifully.
What to Serve with Pasta Puttanesca
- Marinated Tomato Salad (Easy Summer Side With Basil & Garlic!)
- Cheesy Vegan Garlic Bread
- Quick Roasted Cauliflower
- Vegan Chicken Recipe (Seitan)
Storage and Reheating
Store leftover Pasta Puttanesca in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
More Pasta Recipes
- Marry Me Pasta - Vegan, Creamy, & Irresistible!
- Vegan Truffle Mac and Cheese
- Easy Vegan Penne alla Vodka
- Dirty Martini Pasta (Vegan)
If you try this Pasta Puttanesca recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Pantry Pasta Puttanesca
Servings:
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Ingredients
- 8 oz pasta of choice,, gluten-free pasta if you prefer
- 1 tablespoon olive oil
- ½ cup olives (any kind or a mix)
- 4 cloves garlic,, minced
- 1 tablespoon capers
- 1 28 oz can diced tomatoes
- 2 teaspoons white sugar
- ½ teaspoon red pepper flakes,, optional
- ¼ teaspoon salt
- Parmegan, for serving (optional)
- Parsley or basil for garnish, (optional)
Instructions
- In a large pot bring water to a boil and cook pasta according to package directions.
- In a large skillet, heat the olive oil over medium-high heat. When hot, add the olives, garlic, and capers. Sauté for about 2 minutes until fragrant and the garlic just begins to brown. Add in the tomatoes, sugar, red pepper flakes if using, and salt. Bring to a simmer and cook for 25 to 30 minutes until the sauce has cooked down and darkened in colour If the sauce has become too thick, simply add a bit of water to thin as desired.
- Add the cooked and drained pasta to the sauce and toss well to coat. Sprinkle of parmegan and a garnish of parsley or basil.
Laura says
Hi Sam,
Once again I’m doing this puttanesca, have been for what seems like ever.
An omnivore friend I stayed with for the first three hard months of the pandemic loved this too.
I always go a bit nuts with the olives, and often plenty of nooch sprinkled overtop on the plate.
Still loving it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's wonderful! I am thrilled it is such a fave of yours. My husband likes extra olives too 🙂
Laura Rowe says
I’m making this yet again. Always great. I love olives, and tend to be generous w them 🙂 Not a fan of capers or anchovies so THIS recipe (minus capers) is what puttanesca is supposed to be like! My non vegan friends who’ve had it also devoured it.
Sam Turnbull says
That's wonderful, Laura!
Beata says
Made it twice recently, and I must say that my second version was unreal! For the second version, I used black bean spaghetti (made from black soybeans) which is super high in protein per serving. I at least doubled the olives (used Kalamata olives only) and capers, and I added about a tablespoon of vegan fish sauce. Somehow I only had the diced tomatoes with green chilies, so I simply used that and skipped the crushed red pepper flakes. I topped the whole thing with a very generous sprinkle of nutritional yeast and chopped cilantro.
I must say that cilantro went extremely well with this dish! The sauce is briny and the cilantro added a fresh zesty flavor that contrasted with the briny sauce very nicely. I also thought that the nutritional yeast went fantastic with this sauce. It definitely added this nutty and slightly cheesy taste and somehow the dish seemed even tastier and better than if using real cheese.
What a great option for when you want something quick and tasty. Score!!! Thank you, Sam!!!
heather says
I add a scant quarter teaspoon of vegan fish sauce to give it the unami that the anchovies do in the original non vegan version
Karen says
If you had to guess at a serving size, how much would a serving be?
This looks so good and I’m making it tonight for dinner.
Thanks!
Julie Ann Gardner says
Divine....the food of Gods. I added an onion and a large handful of cooked green lentils, which snuggly sat amongst the olives and capers. I served it with chickpea pasta and a green salad. Reduced the sugar to 1 tsp and when I make it next time I will use green and black olives for colour contrast. Dont forget to rinse your capers if they are in brine. Worth making double quantity.
SP says
This is the perfect confinement recipe! I had everything on hand. I wanted to try it in the Instant Pot, and it worked beautifully! I deglazed the pot with dry white vermouth and added a bit of water to the canned tomatoes. I used brown rice penne. 5 minutes + a quick release and the pasta was perfect! I garnished them with vegan shredded cheese and Italian herbs.
Thanks!
Patty Eilers says
I made this last night and wow--it was easy and surprisingly tasty for the limited number of ingredients! I used a combination of black Kalamata olives and canned green olives, fresh garlic and good quality canned tomatoes.
This is definitely a keeper--thank you!
Sam Turnbull says
You're most welcome!!
Kasia says
Thank you for sharing this recipe with us! It's great as a student meal and as a quarantine meal. I first prepared it on my own and used the leftovers as a "bruschetta" topping on toast. Then quarantine came and I made it again with my family - twice, and they really enjoyed it 🙂
Sam Turnbull says
You're welcome!
Robin says
The only thing that's missing is the anchovy (which for my Italian self, is a huge part of this recipe) - any suggestions for a vegan alternative?
Sam Turnbull says
Capers 🙂
Robin says
Sam, thanks for the reply - but I was looking for something that would replicate the funky umami note of the anchovies. Your recipe has all of the classic ingredients minus the anchovy. Never been able to find a substitution that wasn't fish based, and was hoping that you knew of something.
Beata says
Late reply - but I found an Ocean Halo brand vegan fish sauce recently!
Melissa says
I have never commented on a recipe before but this one is a different story! So good, so easy, and I truly had everything I needed in the panty (hence the name, I guess). I added chickpeas to beef it up and fresh basil. Delish!
Sam Turnbull says
Aww well, I'm flattered this recipe inspired you to leave a comment, Melissa! 🙂
Chele says
I made this for dinner tonight but added artichoke hearts. It was so incredibly yummy!! This quick and easy, savory dish will definitely be a permenant part of my meal rotations!!
Sam Turnbull says
Awesome! So happy you loved it Chele 🙂 Thanks for the comment!
Hilary says
I've made this at least three times (including last night!) and it's a great quick dinner (and I always have some for lunch the next day). I am a huge olive lover so I put in an excess of olives and chop them in quarters to spread the wealth around a bit. It's also great because I usually have the ingredients on hand, so no shopping trip or planning involved.
Sam Turnbull says
Yay! So happy you love the recipe so much, Hilary. It's great to have an easy go-to recipe on hand 🙂
Michelle says
Another winner Sam! Made this for dinner last night when I was hungry but too tired to attempt anything complicated. This is delicious and hit the spot! Love the bit of heat from the red pepper flakes. So much flavour from so few ingredients! Fuss free for sure!!!
Sam Turnbull says
Yay! Thrilled you loved it so much, Michelle! 😀
Kathy says
This looks divine! I love the salty taste of olives and capers with pasta. Okay, let's be honest, I like just about anything with pasta! Ha ha. This dish looks great for those hasty nights when one wants to give in and order a pizza.
Sam Turnbull says
Haha I'm the same as you Kathy, pasta with anything seems like a good idea! 🙂
Petrina says
OMG this tastes fantastic! Thanks for the recipe. LOVE it.
Sam Turnbull says
Woohoo! So happy you loved it Petrina! 🙂
Maureen Cram says
Going to make that this coming week as my olive hating husband is in the US and I can eat what I like! To be fair he is not vegan and eats whatever I cook at home (which is always vegan) - apart from olives :).
Sam Turnbull says
Haha! Olives are great! Feast away my olive loving friend!
Martha C says
Oh. Yum. Can taste that salty tangy sauce right now! Thanks for sharing such a super easy dish!
Sam Turnbull says
You're most welcome Martha! I hope you love it when you get a chance to make it 🙂
Neil Turnbull says
Great recipe. Wake a non vegan version of this for dinner most Monday's. We find it a refreshing change from heavier meat-based dinners.
Sam Turnbull says
Thanks dad! It's a good go-to meal for sure 🙂