Pasta alla Puttanesca Italian Recipe

Spaghetti alla Puttanesca is a classic Southern Italian pasta dish from Naples, which is the area where my parents were born in Italy and my first cousins live. This classic dish comes together quickly in a tomato-based sauce that’s made from tomatoes, olive oil, olives, capers, and garlic. My Vegan Puttanesca recipe is made without anchovies.

I’ve omitted the anchovies from the classic Puttanesca recipe because some people either don’t like the flavor, don’t have them on hand or want a Vegan recipe. However, anchovies add a little salty flavor to the dish, if you prefer to add them. If so, add them at the time of adding the garlic to the oil.

I’ve used kalamata olives because I prefer them and they give the sauce a nice flavor that isn’t achieved with black olives alone.

However, for this Vegan puttanesca recipe, I’ve omitted the anchovies but, kept the delicious flavor! Also, you may find other Puttanesa recipes that are quicker and made in twenty minutes but, I think the sauce needs to cook a bit longer to absorb the flavors of the olives, capers and olive oil.

Therefore, my version of this popular dish takes about 40 minutes. It’s a delicious meal and quick dinner that’s budget-friendly and perfect for busy weeknights. 

It’s a delicious meal that’s budget-friendly and perfect for busy weeknights. 

​Vegan Puttanesca Recipe

Why is it called Pasta alla Puttanesca?

There are different theories as to how the dish becamed name after “ladies of the night.” One tale suggests it was named after prostitutes for which it was made and another suggests it was made by prostitutes from the limited ingredients that were available at the time in Naples, Italy.

What kind of tomatoes should I use?

I suggest using fresh, summer garden tomatoes, if possible. You can peel the skin off or leave it on.

If they’re not in season, use good quality canned tomatoes. San Marzano tomatoes works well. If you buy them whole and peeled, crush them with your hands or use a hand blender.

What kind of olives do I use?

For this spaghetti alla puttanesca recipe, you can use kalamata olives, black olives, green olives or a combination them. Personally, I love kalamata olives but, you can certainly use any of the above.

What kind of pasta shape can I use?

Although classic pasta puttanesca is made with spaghetti, there is no law stating you must use it. Use an type of pasta you like or have on hand. Penne puttanesca is a more common pasta shape. 

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Ingredients

*The full, printable recipe is in the recipe card below where you can adjust the servings.

• spaghetti
• San Marzano tomatoes or crushed fresh tomatoes
• extra virgin olive oil
• garlic
• capers
• olives (kalamata olives, black olives or green olives)
• fresh parsley (for flavor and garnish)
• salt and black pepper

First, begin cooking the pasta al dente.

Meanwhile, make the tomato sauce: To a large sauce pan add extra virgin olive oil and chopped garlic and cook on medium heat for about 30 seconds. 

Then, add the drained capers and drained olives and cook for about a minute. 

Next, add in the tomatoes and parsley and cover. Turn heat up to high until it begins to boil, then reduce heat and cook on med/high heat for about 30 minutes. 

Last, add drained pasta to the sauce and stir. Serve with additional chopped parsley sprinkled on top and grated parmesan cheese, if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days for maximum freshness. 

This pasta dish is one of the traditional recipes from where my family is from in Italy and I’m happy to share it with you as it’s become a popular dish in America. Add some red pepper flakes to give it some spice if you wish.

Because the recipe has no anchovies, feel free to add some grated Parmesan cheese to it. Unlike Americans, Italians in Italy will not add cheese to a dish that contains fish. But, you do as you wish.

This classic Italian pasta dish is not only easy to make, it’s a tasty weeknight dinner that comes together quickly and effortlessly. 

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