Dinner

Spicy Vegan Pasta Puttanesca Recipe

ByJulian Dempsey February 24, 2026February 24, 2026

Introduction

Spicy Vegan Pasta Puttanesca is a bold, flavorful dish featuring briny olives, capers, and a rich tomato sauce with shredded nori that mimics the ocean taste of anchovies—all completely plant-based. It’s a quick and satisfying dinner perfect for weeknights, coming together in about 30 minutes with pantry-friendly ingredients you likely already have.

A white pan filled with a large serving of spaghetti coated in bright red tomato sauce with pieces of olives scattered throughout and finely chopped green herbs sprinkled on top, the spaghetti layers visible with some sauce pooling in between; the pan rests on a blue cloth on a white marbled surface with a wooden pepper grinder to the side and two small white bowls, one filled with dark olives and the other with chopped green herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz spaghetti
2 tbsp olive oil
4 garlic cloves, freshly minced
1.5 tsp red pepper flakes
2 tbsp nori, finely shredded
28 oz canned tomatoes (whole or crushed)
1 cup kalamata olives, pitted and roughly chopped
1 tsp oregano
1/2 cup fresh parsley, chopped
3 tbsp capers
1 tbsp tamari
2 tbsp nutritional yeast
1 tsp lemon juice
Salt to taste
Freshly ground black pepper to taste

Instructions

Step 1: Mince the garlic and shred the nori into thin pieces. Chop the kalamata olives and fresh parsley. Fill a large pot with salted water and bring it to a rolling boil for the pasta.
Step 2: Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and red pepper flakes, stirring constantly for 1-2 minutes until the garlic turns golden and fragrant. Add the shredded nori and stir for 1 minute to release its briny flavor.
Step 3: Add the spaghetti to the boiling water and cook according to package directions until al dente (usually 9-11 minutes). Meanwhile, add the canned tomatoes to the saucepan, crushing them slightly with a wooden spoon. Stir in the oregano and simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens.
Step 4: Once the sauce thickens, stir in the chopped olives and capers. Add the tamari, nutritional yeast, and lemon juice. Taste and season with salt and freshly ground black pepper gradually, keeping in mind the saltiness of olives and capers.
Step 5: When the pasta is al dente, reserve 1/2 cup of pasta water, then drain the spaghetti. Add the pasta to the sauce and toss gently to coat, adding reserved pasta water if needed to reach a silky consistency. Serve topped with fresh parsley.

Tips & Variations

Use linguine, bucatini, or fettuccine instead of spaghetti if you prefer.
If nori is unavailable, substitute with a pinch of dulse flakes or omit it; the dish will still be tasty.
Regular soy sauce works fine if you don’t have tamari. For soy-free options, try coconut aminos and adjust salt accordingly.
Swap kalamata olives with Niçoise or other brined black olives if needed.
Use fresh basil instead of parsley for a different herb flavor.
Avoid burning garlic by cooking it on medium heat and stirring constantly.
Reserve pasta water to help the sauce cling better to the noodles.

Storage

Store leftover pasta puttanesca in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it rests, but the pasta may absorb some sauce and become less saucy. Freeze portions in freezer-safe containers for up to 2 months; note the pasta texture may soften slightly after thawing. Reheat on the stovetop with a splash of water or olive oil, or in the microwave with a little water added and stirred halfway through to maintain moisture.

How to Serve

A white pan filled with spaghetti coated in a red tomato sauce, with black olives scattered throughout, topped with bright green chopped parsley, the pasta strands are long and slightly glossy, the sauce has a chunky texture with visible pieces of tomato, the pan has a wooden handle resting on a blue cloth, in the background are two small white bowls, one with black olives and the other with green parsley leaves, all placed on a white marbled surface, a wooden pepper grinder sits nearby, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Canned tomatoes are recommended because they are picked and processed at peak ripeness, offering more consistent and robust flavor than fresh tomatoes, especially when out of season. If using whole canned tomatoes, crush them during cooking to get the best texture.

What pasta should I use for puttanesca?

Traditional long pasta like spaghetti works best, but linguine, bucatini, or fettuccine are great alternatives. You can also use whole wheat or gluten-free pasta depending on your dietary preferences.