Description
This Spicy Vegan Pasta Puttanesca delivers bold and savory Mediterranean flavors with briny olives, tangy capers, rich tomato sauce, and shredded nori to mimic the classic anchovy taste—all in a quick, easy, and completely plant-based dish perfect for busy weeknights.
Ingredients
Scale
For the pasta
- 14 oz spaghetti (Barilla recommended for perfect al dente texture)
For the sauce
- 2 tbsp olive oil
- 4 garlic cloves, freshly minced
- 1.5 tsp red pepper flakes
- 2 tbsp nori, finely shredded
- 28 oz canned San Marzano peeled tomatoes (or other quality canned tomatoes)
- 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
- Prepare the Mise en Place and Start Pasta Water: Finely mince the garlic cloves and shred the nori into thin pieces so you can quickly add them once the oil is hot. Fill a large pot with salted water and bring it to a rolling boil for the pasta. Chop kalamata olives and fresh parsley, and measure out remaining ingredients to have everything ready.
- Build Flavor Base with Oil and Aromatics: Heat the olive oil in a large saucepan over medium heat. Add minced garlic and red pepper flakes, stirring constantly for 1-2 minutes until garlic turns golden and fragrant, being careful not to burn it. Immediately stir in shredded nori and cook for another minute to release its umami, briny flavor.
- Cook Pasta and Build Tomato Sauce: Add spaghetti to boiling salted water and cook per package instructions until al dente (9-11 minutes for Barilla). Meanwhile, add canned tomatoes to the saucepan with garlic mixture, crushing them gently with a wooden spoon. Stir in oregano and simmer uncovered for 12-15 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste around 10 minutes to adjust cooking time based on liquid.
- Finish Sauce with Briny and Umami Ingredients: Stir in chopped kalamata olives and capers. Add tamari, nutritional yeast, and lemon juice, mixing evenly. Taste and season gradually with salt and freshly ground black pepper, keeping in mind olives and capers already add saltiness. Nutritional yeast adds a subtle savory depth to balance the flavors.
- Combine Pasta and Sauce, Serve: When pasta is al dente, reserve 1/2 cup pasta water and drain the rest. Toss the drained pasta directly into the sauce pan, adding reserved pasta water as needed to create a silky sauce consistency. Divide pasta into serving bowls and garnish with fresh chopped parsley for brightness and color. Serve immediately.
Notes
- Use canned whole or crushed tomatoes for the best flavor; crush whole tomatoes as they cook for texture.
- Keep garlic on medium heat and watch closely to avoid burning.
- Drain olives and capers well to prevent overly salty or watery sauce.
- Reserve pasta water before draining to help the sauce cling to noodles.
- Substitute any long pasta like linguine, bucatini, or gluten-free versions if preferred.
- Nori adds ocean-like flavor; if unavailable, dulse flakes or omitting is fine.
- Store leftovers in an airtight container in the fridge up to 4 days; freezes well for 2 months.
- Reheat gently with a splash of water or olive oil to loosen sauce, preferably on stovetop or microwave with moisture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Vegan pasta puttanesca, spicy vegan pasta, Mediterranean vegan recipe, plant-based dinner, puttanesca with nori, easy weeknight vegan pasta
