Plant-Based Pasta Puttanesca
Prep time
Cook time
Total time
This naturally dairy-free dish is full of so much flavor, you really don't need the anchovy addition. Serve it with a side salad or steamed vegetables.
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
  • 1 tablespoon olive oil
  • 2 teaspoons crushed garlic or 4 garlic cloves, minced
  • 1 (28-ounce) can diced tomatoes (no salt added) or 2 pounds tomatoes, diced
  • ½ teaspoon salt, or to taste
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes, or to taste
  • ¼ teaspoon onion powder
  • Fresh ground black pepper, to taste (optional)
  • 1 cup olives, quartered (kalamata and/or green would be best)
  • ¼ cup dry white wine
  • 3 tablespoons capers, drained and rinsed
  • 8 ounces dry pasta (gluten-free, if needed)
  • Chopped parsley, for garnish (optional)
  1. Heat the oil in a medium-sized saucepan over medium heat.
  2. Add the garlic, and sauté for 1 minute.
  3. Add the tomatoes, salt, basil, oregano, crushed red pepper, onion powder, and pepper (if using).
  4. Bring the sauce to a boil, promptly reduce the heat and allow it to simmer for 15 to 20 minutes.
  5. Stir in the olives, wine, and capers, and keep the sauce warm over low heat while you prepare the pasta according to the package directions.
  6. Toss the cooked pasta with the sauce, and sprinkle with parsley, to serve (if using).
Nutrition Information
Serving size: ¼ recipe Calories: 341 Fat: 8.5g Saturated fat: 1.2g Carbohydrates: 54.5g Sugar: 7.7g Sodium: 790mg Fiber: 6g Protein: 9.9g
Recipe by Go Dairy Free at