This fast vegan One-Pot Pasta Puttanesca is a 25-minute weeknight dinner with olives, capers, spaghetti, and tomato sauce. Easy to make gluten-free!
There's nothing like a satisfying dinner that doesn't leave a mess in the kitchen. And when the dish is also packed with flavor, ready in 25 minutes, and calls for minimal ingredients? Count me in! This one-pot puttanesca has the classic Italian flavor from tomato and olives, so it's naturally vegan. And with an easy swap, it's gluten-free and easy to add protein to.
Here's what you need for this fast one-pot spaghetti:
- Olive oil
- Garlic. I like fresh for this pasta for the best flavor
- Capers. You can drain them well to avoid too much salty liquid in the borht.
- Red pepper flakes, which you can omit if you're not a fan of spice.
- Spaghetti. You can also use linguine, or gluten-free!
- Diced tomatoes. Crushed or whole tomatoes will work. But if you use whole tomatoes, be sure to crush them while they're cooking.
- Vegetable broth. Use low-sodium store-bought or make your own homemade broth.
- Olives. I like pitted black olives.
How to Make One-Pot Pasta Puttanesca
All you need for this quick pasta is one large pot and a wooden spoon. Here's how to make it:
Start by cooking the garlic, capers, and red pepper flakes in a drizzle of oil until fragrant and the capers are crisped.
Next, add the canned tomatoes and their juice along with the broth. Add the pasta (broken in half) and stir well to prevent sticking. Bring the mixture to a simmer, then cover the pot and cook for 12 to 15 minutes, until the pasta is al dente. You'll need to stir the noodles every 3 to 4 minutes to prevent sticking.
When the pasta is done, stir in the olives. Add your toppings and serve hot!
Serve this pasta straight from the pot. It's done in a flash and makes a complete, vegan meal. IF you'd like to add protein, try:
- Adding drained and rinsed chickpeas during the last few minutes of cooking
- Top with cooked chicken, sausage or another protein of choice
- Add crispy tofu
- Add cooked shrimp
On top, I like a sprinkle of vegan parmesan cheese and fresh herbs. Of course, if you're not dairy-free, feel free to use regular cheese.
More Easy Pasta Recipes
- Sun Dried Tomato Pesto Pasta
- One Pot Creamy Lemon Broccoli Pasta
- One Pot Spring Pesto Pasta with Peas & Asparagus
If you make this One-Pot Pasta Puttanesca, be sure to tell me what you think with a comment below!
One Pot Pasta Puttanesca
- 1 tablespoon olive oil
- 3 garlic cloves , minced
- 3 tablespoons capers , drained
- ½-1 tsp crushed red pepper flakes , to taste
- 1 lb spaghetti or linguine , broken in half (gluten-free optional)
- 1 28- ounce can diced tomatoes and juices
- 2 cups low-sodium vegetable broth
- ½ teaspoon kosher salt , to taste
- ½ teaspoon pepper , to taste
- ¾ cup pitted black olives (I like Kalamata)
- Fresh basil or parsley leaves for garnish
- Grated vegan parmesan for garnish
- In a large stockpot, heat the oil over medium-low heat. Add the garlic, capers, and red pepper flakes and cook for 1 minute, stirring constantly, until fragrant.
- Add the tomatoes and juices, broth, pasta, salt and pepper and stir well. Bring to a boil, reduce the heat to a simmer, cover the pot, and cook for 12 to 15 minutes, until al dente, stirring every 3-4 minutes and reducing the heat as necessary if pasta is sticking to the bottom of the pot.
- Turn off the heat and stir in the olives. Top with herbs and parmesan to serve.