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How to Make Pasta Puttanesca

Vegan Pasta Puttanesca

A simple but delicious pasta dish
5 from 52 votes
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Course: Main Course
Cuisine: Italian
Diet: Vegan
Keyword: 30 Minute Meals
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 652kcal
Author: Freya


  • 500 g Spaghetti or pasta of your choice
  • 5 tablespoon Olive Oil
  • 3 cloves Garlic finely chopped
  • 3 Sage leaves shredded
  • 1 Rosemary fresh, finely chopped
  • 1 tablespoon Parsley finely chopped
  • ½ teaspoon dried Oregano
  • 1 or 2 pinches Chilli Flakes (to taste)
  • 1 tablespoon Capers rinsed
  • 1 can Tomatoes
  • 20 Olives roughly chopped, or a tablespoon of Tapenade


  • Heat the oil gently in a saucepan. Add the garlic, sage and rosemary and cook for a couple of minutes until fragrant. Do not allow to brown.
  • Stir in the tomatoes, breaking them up gently with the back of your wooden spoon.
  • Add a pinch or two (depending on how hot you like it!) of chilli flakes, pinch of oregano, and the capers. Season lightly with salt, heavily with pepper. Simmer for 10 minutes.
  • Cook your pasta, whilst the sauce is simmering, according to instructions on the packet
  • Serve over your drained pasta and apply to face!
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!


Serving: 50g | Calories: 652kcal | Carbohydrates: 95g | Protein: 17g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 377mg | Potassium: 305mg | Fiber: 5g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg