Vegan Spaghetti alla Puttanesca

Vegan Spaghetti alla Puttanesca

25 Minutes
3 -4 Persons

Puttanesca is originally prepared with Anchovies, however, a vegetarian version of the recipe can be prepared using Capers. They are Mediterranean pickled flower buds, typically preserved in brine and have an acidic flavour that adds a perfect punch to your dish. 

Chef's tip: if you cannot find Capers, you can use Green Olives or Green Peppercorns as a substitute.

  • 320 g Spaghetti
  • 800 g Peeled tomatoes
  • 10 g Capers in salt or 30 g Green Olives or 10 g Green Peppercorns
  • 1 bunch Parsley
  • 100 g Gaeta Olives (dark violet skin)
  • 3 cloves Garlic
  • 2 Dried chilli
  • 30 g Extra Virgin Olive Oil
  • Salt to taste


  • To make the puttanesca, rinse the capers with run water to remove excess salt, then dry and coarsely chop them. If using green olives or peppercorns, chop them without rinsing.
  • Crush the Gaeta olives with a knife. You can use regular black olives as a substitute.
  • Wash, dry and chop the parsley and keep on the side.
  • In a boiling pot of water, cook the pasta al dente, stirring after every few minutes.
  • In a large pan over medium heat, sauté whole peeled garlic cloves and the chopped dried chillies in EVOO, along with the capers/green olives/green peppercorns.
  • Now, pour in the lightly crushed peeled tomatoes, consistently stirring for another 10 minutes over medium heat.
  • When the sauce is ready, remove the garlic cloves and add the crushed olives.
  • Toss in the al dente pasta in the sauce and combine well. Garnish with Parsley. Serve piping hot!


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