Vegan Spaghetti alla Puttanesca

This dish is a classic of Italian cuisine, full of Mediterranean flavors, but revisited in a vegan key. It is simple to prepare and will surely win you over with its intense and aromatic taste. Perfect for those looking for a vegan alternative without compromising on taste, Spaghetti alla Puttanesca is a revisited classic.



The sauce, the heart of the recipe, combines tomato with garlic, capers, and black olives, creating a balance of Mediterranean flavors. A dish where tradition meets vegan cuisine, keeping alive the taste and pleasure of good food.



400 g of spaghetti

2 tablespoons of extra virgin olive oil

4 cloves of garlic, finely chopped

1 red chili pepper, chopped (optional)

800 g of canned peeled tomatoes, chopped

2 tablespoons of capers, rinsed and chopped

100 g of black olives, pitted and halved

1 teaspoon of dried oregano

Salt and black pepper, to taste

Fresh basil, for garnish


Cooking the Pasta: Bring a pot of salted water to a boil and cook the spaghetti al dente, following the instructions on the package.

Preparing the Sauce: Meanwhile, heat the oil in a large pan. Add the garlic and chili pepper and sauté for a minute until they become aromatic.

Adding Ingredients: Add the peeled tomatoes, capers, and olives. Mix well and cook over medium heat for about 10-15 minutes, until the sauce thickens.

Seasoning and Serving: Drain the spaghetti and add it to the sauce in the pan. Mix well to flavor the pasta. Season with oregano, salt, and pepper to taste.

Garnish: Serve the spaghetti garnished with fresh basil leaves.

This dish is a perfect balance of flavors: the garlic and chili pepper provide a spicy touch, while the capers and olives bring a salty and slightly acidic flavor. The oregano and basil add that aromatic freshness typical of Italian cuisine.


Giornalista, blogger e video editor. Dopo aver vissuto in Italia e Germania, si è trasferita in Svizzera, a Ginevra. Nel 2015 fonda LipstickPost dove scrive di bellezza, viaggi, alimentazione e lifestyle.

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