Vegan Penne Puttanesca

"This is a fantstic dish and one of my personal favorites. It's even better when you let the flavors soak overnight and reheat it the next day."
photo by tendollarwine photo by tendollarwine
photo by tendollarwine
Ready In:




  • Heat oil in a large, deep pan over medium heat. Add the garlic and onions and sauté until they begin to soften and become fragrant.
  • Add the rest of the chopped vegetables, toss and sauté for 5 minutes, stirring often.
  • Add the diced tomatoes, tomato sauce and seasonings. Stir until everything is evenly combined.
  • Bring the sauce to a boil, then turn down the heat and let it simmer, uncovered, for 20 minutes or until the vegetables are tender and the liquids have cooked down.
  • While it's simmering, bring a pot of water to a boil and cook the penne until al dente.
  • Drain and toss with some olive oil.
  • When the sauce is done, pour it into the pot with the penne and toss.
  • Spoon onto large plates and top with a few capers.

Questions & Replies

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  1. This isn’t puttanesca, it’s Spaghetti.
  2. I'm also a fan of hearty meals with tons of meat and cheese, but I'm getting a huge I thought I would try this recipe. Fantastic. I left out the olives and put zucchini in it. I've never tried capers before, but I would definitely leave those out next time. They have a flowery salty taste and I didn't like them at all. Good thing I was able to pick them out. <br/><br/>Highly recommend this one. Try it.
  3. I have to admit: it usually takes a great deal of cheese or heavy cream to make me really want to give a pasta dish more than the allowed five stars, but this dish is the exception. My DH and I decided that this was like caccaitore (sp?) but without the meat that generally goes with it and it's just wonderful. Neither of us missed the extra added fat that usually makes a recipe to die for. I made this exactly as written, except I used shallots and onions, and left out the capers (I'm not a big fan.) We absolutely loved this dish, and the next time I'm in the mood for an amazing flavorful pasta dish, but not in the mood for something that will clog my arteries this is my go-to meal. Thanks for sharing!!


I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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