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    Home » Recipes » Pasta

    Vegan One Pot Pasta Puttanesca

    Published: Mar 12, 2020 · Modified: Apr 18, 2021 by Abi Cowell · As an Amazon Associate, I earn from qualifying purchases · See my privacy policy linked in footer · This blog uses cookies

    Jump to Recipe Print Recipe
    pinterest image for one pot pasta puttanesca

    Hate doing dishes, short on time and love pasta? Make this vegan one pot pasta puttanesca recipe. Linguini, olives, capers, cherry tomatoes, garlic and parsley cook up to a flavorful and rich plant-based meal that’ll be done in less than 15 minutes.

    Did I mention this entire recipe is cooked on high heat? My kind of recipe, let me tell you.

    Jump to:
    • 🥘 Ingredients
    • 🔪 Instructions
    • 💭 Top Tips
    • 🍲 One pot pasta ideas
    • 🤔 What are capote capers?
    • 🍝 What is in puttanesca sauce?
    • 📖 Recipe
    • 💬 Reviews
    Twirled Pasta on Fork in bowl

    🥘 Ingredients

    For this recipe you'll need:

    • a pound of linguini (one box)
    • cherry tomatoes
    • black olives
    • capers (I used capote capers, but any will work)
    • parsley
    • garlic
    • lemon
    sliced tomatoes, olives and parsley on cutting board

    🔪 Instructions

    I'm really fast with a kitchen knife, but even I need to have everything chopped and ready before turning on the stove in this recipe. It goes so insanely fast that if you chop as you go, you'll be likely to:

    • A) cut yourself because you're rushing,
    • B) make a mess trying to throw everything in quickly (been there, done that) or
    • C) the pasta will be done and stuck together because instead of stirring, you were chopping garlic.

    So, just this once, prep everything ahead of time and then turn on the burner. Pretty please?

    • slicing black olives on a cutting board
    • minced garlic on cutting board
    • chopped capote capers on cutting board

    Okay, now that we've got that awkward conversation out of the way...

    Add your water to your skillet and then turn the heat on high. Yes, high heat. Crank it up!

    Add in all the other ingredients, except your lemon wedges and extra parsley for sprinkling on top. The water should start boiling within a minute or two. Stir and toss with tongs frequently while it cooks.

    before process shot of all ingredients in pot
    pasta boiling

    Keep cooking it over high heat, stirring and tossing the pasta until the pasta is done and the sauce has reduced. Most of the liquid should be gone. You should be left with a silky, flavorful sauce for your pasta, without having to drain it at all.

    finished meal in pot with tongs

    💭 Top Tips

    1. Choose a large, wide, shallow pan that will hold all of the ingredients (plus the water). A tall stockpot is not the best choice here, because we want the water to evaporate quickly.
      • I used a large non-stick skillet by t-fal, like this one on Amazon, to make clean-up even easier.
    2. Taste the pasta every minute or so in the last few minutes of cooking.
      • If the pasta is cooking fast, but there's a lot of liquid left, increase the heat.
      • If the pasta is nowhere near done, but the liquid is almost gone, decrease the heat a bit or add ¼ cup of water and stir.
    3. Use normal white or wheat pasta. Gluten-free pasta does not work the same in this recipe. It will get mushy (thanks, Petrice for testing it!), so I don't recommend it.
    finished dish closeup

    🍲 One pot pasta ideas

    One pot pasta recipes are amazing. You can use the basic ratios and switch up your veggies, greens, beans, herbs and spices to create different meals.

    Basic ratio for one pot pasta

    To make other vegan one pot pasta dishes, use these basic ratios:

    • 1 pound pasta that cooks al dente in 8-9 minutes (linguini, spaghetti, bucatini, etc.)
    • 5 cups water
    • cook over high heat about 10 minutes

    One pot pasta variations

    • Classic Pomodoro: Tomato + basil + garlic + onion
    • Springtime Lemon: Snowpeas + green onions + garlic + fresh basil + lots of lemon
    • Nourishing Bolognese: Cooked brown lentils + onion + garlic + carrot + tomatoes + basil
    • Spicy Chickpea: Cooked chickpeas + spinach + sliced onions + garlic + green onion + red chili flakes
    • Winter Warmth: Cooked white beans + kale + carrot + red chili flakes

    🤔 What are capote capers?

    Capote capers are larger (about the size of a chickpea), more mild and usually less expensive than non-pareil capers. Non-pareil capers are more delicate than the larger capote variety. Both can be used for this dish.

    If using capote capers, give them a rough chop to allow their flavor to permeate the sauce.

    🍝 What is in puttanesca sauce?

    Puttanesca sauce is a pasta sauce that was created in Naples, Italy in the mid-20th century. It typically features anchovies, olives, capers and sometimes tomatoes, garlic or chili peppers.

    For this plant-based, vegan pasta puttanesca recipe, we're omitting the anchovies and focusing on the salty, tangy capers and olives to bring on the flavor.

    Bowl of pasta with lemon slices

    Love this recipe? Please rate it 5 stars ⭐️⭐️⭐️⭐️⭐️ below in the recipe card. And, if you make it, please tag me on Instagram or Facebook in your posted photos! I would love to see your creations. 😄

    📖 Recipe

    finished dish in pan with tongs

    Vegan One Pot Pasta Puttanesca

    Abi Cowell
    Hate doing dishes and short on time? Make this vegan one pot pasta puttanesca recipe. Linguini, olives, capers, cherry tomatoes, garlic and parsley cook up to a flavorful and rich meal that’ll be done in less than 15 minutes.
    4.75 from 4 votes
    Estimated Cost: $5
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Pasta
    Cuisine Italian
    Servings 4
    Calories 466 kcal

    Equipment

    • Large, wide skillet should be somewhat shallow, not like a deep stock pot
    Prevent your screen from going dark

    Ingredients
     
     

    • 16 ounces linguini
    • 5 cups water
    • ¼ cup capers drained (if using large capote capers, roughly chop them)
    • ½ cup black olives pitted, drained, sliced in half
    • 2 cups cherry tomatoes sliced in half
    • 3 cloves garlic minced
    • ¼ cup parsley fresh, minced
    • 1 teaspoon sea salt
    • ¼ teaspoon freshly ground black pepper
    • Lemon wedges and fresh parsley for garnish

    Instructions
     

    • Prep all of your ingredients and have them ready before you turn the stove on, because this recipe goes very fast.
    • In a wide, shallow deep skillet, add the water and turn the burner on high heat. Add in all of the rest of your ingredients, except the lemon wedges, and bring to a boil. Stir with tongs to prevent the pasta from sticking together.
    • Continue to cook on high heat for 8-9 minutes, stirring and tossing with the tongs frequently.
    • Taste the pasta to see if it is done. Once the pasta is cooked through and most of the liquid is gone, turn off the heat. Serve immediately with a splash of fresh lemon juice and extra fresh parsley. Enjoy!

    Notes

    This is really best served immediately. If it sits out too long, it will stick together, because of all the starchy water.
    You can substitute 1 tablespoon dried parsley for the fresh parsley.
    Not sure what kind of capers to use? I spell out the differences above, in my post.
    Optional additions: chickpeas, torn spinach, kale, swiss chard, diced shallots, diced onion, chili peppers, green peas
    Pasta Substitutions: Feel free to use other types of long pasta that take about 9 minutes to cook, like spaghetti or bucatini.
    Can I use gluten-free pasta? No. Gluten-free pasta will get mushy in this recipe. I don't recommend using it for this recipe.

    Nutrition

    Serving: 1portionCalories: 466kcalCarbohydrates: 90gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1180mgPotassium: 458mgFiber: 5gSugar: 5gVitamin A: 763IUVitamin C: 23mgCalcium: 64mgIron: 3mg
    Keyword linguini puttanesca, one pot pasta, pasta puttanesca, plant based one pot pasta, vegan one pot pasta
    Tried this recipe?Let us know how it was!

    This recipe was adapted from thekitchn.

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    About Abi Cowell

    Hey y'all! I’m the plant-based food blogger, recipe developer, photographer and cooking class instructor behind Very Veganish. Join me as we explore and taste incredible plant-based food, with cultural influences from around the world. You’ll find healthy comfort food vegan recipes and inspiration here. When I'm not cooking, you'll find me homeschooling my two boys, volunteering and trying to survive the Texas summers with copious glasses of iced tea.

    Reader Interactions

    Comments

    1. Scott says

      March 13, 2020 at 12:23 pm

      5 stars

      Reply
    2. Petrice says

      April 02, 2020 at 11:54 pm

      Ok so I tried this with gluten free brown rice pasta. BIG MISTAKE! The flavor is great, but it is a pile of MUSH! So glad I didn't have company over. Next time (and there will be a next time) I will cook the pasta Alone 🤪😁
      Just wanted to give a heads up.

      Reply
      • Abi Cowell says

        April 04, 2020 at 8:55 pm

        Petrice, thank you so much for letting me know! I'll update my recipe with that feedback. So sorry it turned out mushy for you with the gluten-free pasta.

        Reply

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