In My Kitchen: Spaghetti alla Puttanesca [VEGAN]

I’m not usually a fan of olives, so I was surprised to enjoy this Spaghetti alla Puttanesca recipe so much! I urge other olive-haters to give this recipe a change. It’s vegan, but no one is stopping you from adding some freshly grated Parmesan on top.

You’ll need:

  • 16 oz spaghetti
  • 2 28 oz cans chunky tomato sauce or diced tomatoes
  • 2/3 cup chopped Kalamata olives
  • 2 tablespoons Kalamata olive brine (from your jar of olives)
  • 6 cloves garlic, pressed or minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup chopped parsley leaves, divided
  • Salt
  • Black pepper


  1. Bring a large pot of heavily salted water to a boil. Cook pasta until al dente, drain and set aside.
  2. In a medium saucepan, combine the tomato sauce, olives, olive brine, garlic and red pepper flakes. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low and simmer, stirring often, about 20 minutes.
  3. Remove the sauce from heat and add in half the chopped parsley. Season to taste with salt and pepper. Add in cooked pasta and toss.
  4. Divide and serve with additional chopped parsley.

Source: Adapted from a recipe by Cookie and Kate

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