This Vegan Pasta Puttanesca is a hearty and flavorful plant-based version of the classic Italian pasta. It is tomato-rich, herb-infused, and is bursting with umami flavor - without using anchovies! Whip it all together for a delicious dinner for two in just 15 minutes.
*Note: Check out the recipe video + step-by-step photos above!
In a pot of salted water, cook the pasta according to the package instructions until 'al dente'.
Heat the olive oil in a large pan. Add the onions and cook for about 2-3 minutes until translucent and lightly browned. Then add the garlic and cook for another minute, stirring occasionally, until fragrant.
Stir in the tomato paste, balsamic vinegar, oregano, chili, and capers and cook for a minute. Then add the tomatoes and simmer, covered, over low heat for 3-5 minutes, stirring occasionally (if it becomes too thick, add a bit of the pasta boiling water).
Drain the pasta, add to the sauce along with the olives and stir with tongs until combined.
Taste and season with salt and pepper as needed (you may not need much salt since the olives are already quite salty). Optionally add some nori flakes for fishy flavor.