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.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Pasta
Cuisine: Italian
Keyword: linguini puttanesca, one pot pasta, pasta puttanesca, plant based one pot pasta, vegan one pot pasta
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 peasPasta 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.