Pasta alla Puttanesca

Name: Pasta alla Puttanesca
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: fine sea salt; 225 g (8 oz) vegan gluten-free pasta of your choice; 3 tbsp olive oil; 3 garlic cloves, minced; 1 x 400 g (14 oz) tin of chopped tomatoes; 35 g (1¼ oz/¼ cup) Italian green and black olives, pitted and chopped; 35 g (1¼ oz/¼ cup) Italian green and black olives, pitted and chopped; 2 tbsp capers, drained; 1 tsp dried chilli (red pepper) flakes; 1 tsp dried oregano; freshly ground black pepper; 1 tbsp finely chopped fresh curly parsley, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Veganissimo!

By Antonio Alderuccio

Published 2025

About

Pasta alla Puttanesca is a classic Neopolitan dish which originates from the nineteenth century, although it wasn’t given its name until the 1960s. This flavourful dish is a tangy and savoury delight, perfect for a quick meal. You can adjust the spice level and seasonings according to your preference.

Ingredients

fine sea salt
225 g (8 oz) vegan gluten-free pasta of your choice
3

Europe
Italy
Pasta
Gluten-free
Vegan

Method

Bring a large pan of salted water to the boil and add the pasta. Cook according to the pack instructions until al dente. Drain and set aside.

In a large frying pan (skillet) over a medium heat, heat the olive oil. Add the garlic and fry for 1 minute until fragrant.

Stir in the tomatoes, olives, capers, dried chilli flakes and dried oregano. Simmer for 10–12 minutes or until the