When I was growing up my family and I would go out to eat probably once a week or at the very least a few times a month.
We frequented an Italian restaurant in the neighborhood and to this day it is still some of the best Italian food I have ever had. It’s closed now and I’ll forever be sad about it because it was honestly my favorite restaurant.
My uncle would always without fail get the pasta puttanesca. I really don’t ever remember him ordering anything different. Back then it never interested me and I honestly think it was mostly because of the anchovies.
It wasn’t until I was older that I learned Cesar salad had anchovies in the dressing otherwise I probably never would have eaten that either. Just something about knowing they are there weirds me out. Big time.
For some reason though I really wanted to make my own pasta puttanesca because well I love all the rest of the ingredients. I can sit and eat olives like they are going out of style and mostly any kind of pasta is my favorite.
So I decided to do my thing and make a vegan version. As one does. I knew it needed an extra boost of saltiness since I wouldn’t be adding the anchovies. I decided to go with tamari and it worked wonderfully. I can’t say if it totally makes up for the anchovies because I’ve never had it that way but it did add a nice subtle flavor. As weird as it sounds no one would ever have any any clue that it was tamari in there.
This is a perfect weeknight meal that comes together quickly and is absolutely loaded with flavor. It makes great leftovers for the next day as well.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Pasta Puttanesca (Vegan)
This pasta puttanesca comes together in about 30 minutes less than 10 ingredients and is a hearty plant-based spin on an old classic.
- 12 oz bucatini/spaghetti
- 1 tbsp olive oil
- 2 cloves garlic
- 1/2 tbsp red chile flakes
- 1/2 tbsp dried basil
- 1 1/2 tbsp tamari
- 1 28 oz can crushed tomatoes
- 1/2 cup sliced olives black and/or kalamata
- 2 tbsp capers
- Salt & pepper to taste
Bring water for pasta to a boil. Cook pasta according to package instructions less 2-3 minutes.
In a deep skillet heat 1 tbsp olive oil over medium heat. Add garlic and cook for 1-2 minutes being careful not to burn. Add chile flakes and basil and cook for 1 more minute.
Pour in 1/2 tbsp tamari and let simmer w/ garlic & spices. It should sort of melt in with them.
Add tomatoes, the other tbsp of tamari, olives, and capers. Stir to combine all the ingredients into the tomatoes.
Turn down heat and let sauce simmer for 10-15 minutes. Add salt and pepper to taste.
Place pasta into the sauce and stir to coat completely. Finish cooking the pasta in the sauce for about 2-3 minutes.
Serve warm topped with vegan parmesan.