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Vegetarian Pasta Recipe: Puttanesca

Vegetarian Pasta Recipe: Puttanesca

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Easy Recipes, Pasta, Vegetarian
Cuisine Italian
Servings 4
Calories 590 kcal


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 anchovy fillets in oil, drained and coarsely chopped
  • 2 red chillies, finely chopped
  • 4 ripe tomatoes, coarsely chopped
  • 1 tablespoon capers, rinsed and drained
  • 100 ml red wine
  • 350g dried pasta, such as gemelli or penne
  • 75g small black olives
  • 2 tablespoons chopped flat leaf parsley
  • Freshly ground black pepper
  • Freshly grated Parmesan cheese, to serve


  • #Puttanesca sauce was famously named in honour of the ladies of the night, although no one seems quite sure why. This robust dish goes perfectly with a bottle of full-bodied red wine. Let’s start with a vegetarian dish called puttanesca without losing time.# Heat the oil in a saucepan, then add the onion, garlic, anchovies and chillies. Cook over medium heat for 4-5 minutes until softened and golden. Add the tomatoes. Cook for 3-4 minutes, stirring occasionally, until softened.
  • Add the capers, wine and black pepper to taste, then cover and simmer for 20 minutes.
  • Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet.
  • Add the tomato sauce, olives and parsley to the pasta in its warm pan and toss to mix. Divide between 4 serving plates or bowls and serve topped with grated Parmesan.
    pasta puttanesca-Vegetarian puttanesca Pasta Recipe
    pasta puttanesca-Vegetarian puttanesca Pasta Recipe
Keyword Pasta recipes, Vegetarian