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A plate with vegan pasta puttanesca on it garnished with chives.
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5 from 1 vote

Vegan Puttanesca with Rigatoni

This Vegan Puttanesca with Rigatoni is a classic Italian pasta dish filled with tomatoes, capers and olives. Its flavorful, simple to make and freezes well.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 4 Servings
Calories: 562kcal
Cost: $5

Equipment

  • 1 4 Quart Dutch Oven or other heavy-bottomed pot
  • 1 Cutting Board
  • 1 Chefs Knife
  • 1 Wooden Spoon
  • Measuring Cups and Spoons

Ingredients

  • 1 28oz Can of Whole Peeled Tomatoes see note
  • 3 tablespoon Extra Virgin Olive Oil
  • ½ Medium Yellow Onion, small dice
  • 1 Medium Carrot, grated
  • 3 Cloves Garlic, minced
  • 3 tablespoon Tomato Paste
  • ½ Cup Kalamata Olives, drained and roughly chopped
  • 3 tablespoon Capers, drained see note
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Crushed Red Pepper Flake
  • 1 Pound Rigatoni or pasta of choice

Instructions

  • Pour the can of tomatoes into a large bowl, and crush them to your desired consistency using clean hands. Set aside.
    1 28oz Can of Whole Peeled Tomatoes
  • In a 4 quart Dutch oven or other heavy-bottomed pot, add the olive oil, onion and carrot and cook over medium-low heat until the onions are translucent, about 5 minutes.
    3 tablespoon Extra Virgin Olive Oil, ½ Medium Yellow Onion, small dice, 1 Medium Carrot, grated
  • Into the pot, add the garlic and cook until fragrant, about 1 minute. Then add the tomato paste and cook until slightly browned, about 4 minutes.
    3 Cloves Garlic, minced, 3 tablespoon Tomato Paste
  • Add the tomatoes, olives, capers, oregano and crushed red pepper. Stir and turn heat to low. Allow the sauce to simmer, stirring occasionally until it has slightly thickened, about 15-20 minutes.
    ½ Cup Kalamata Olives, drained and roughly chopped, 3 tablespoon Capers, drained, ½ teaspoon Dried Oregano, ½ teaspoon Crushed Red Pepper Flake
  • Meanwhile, cook the rigatoni to the package directions.
    1 Pound Rigatoni
  • Serve the sauce on top of the pasta. Enjoy!

Notes

Try to get a can of whole peeled tomatoes that comes packed with puree rather than juice. My top choice is Cento.
Grab capers that are packed in brine, not packed in salt.
To store: scoop the pasta into an airtight container and place in the refrigerator to for up to 4 days.
Or, keep the sauce separate and place it into an airtight container and freeze for up to 2 months.

Nutrition

Serving: 1Serving | Calories: 562kcal | Carbohydrates: 91g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 543mg | Potassium: 453mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2806IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg