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Penne Puttanesca

Penne Putanesca 1b

Puttanesca sauce is hands-down my favorite way to sauce pasta, so I’m especially happy to present today’s edition of 30 Days of Vegan Cooking: Penne Puttanesca from the Revised Edition of Vegan Planet — recipe #10.

If you can find flavorful gaeta olives (available in Italian markets and well-stocked supermarkets), they are especially good in this sauce. If unavailable, substitute another high-quality black olive such as kalamata. The recipe calls for three to five minced garlic cloves, but if you’re a garlic lover like I am, you can always add an extra one or two. Also, feel free to substitute your favorite pasta for the penne — virtually any pasta shape is great when sauces with this delicious sauce that takes just minutes to make.


Penne Puttanesca

from Vegan Planet by Robin Robertson

Serves 4


2 tablespoons olive oil

3 to 5 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

½ cup pitted and sliced black gaeta olives

¼ cup pitted and sliced green olives

2 tablespoons capers, drained and chopped

½ teaspoon red pepper flakes

Salt and freshly ground black pepper

12 ounces to 1 pound penne or your favorite pasta

2 tablespoons minced fresh parsley



1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, black and green olives, capers, red pepper flakes, and salt and pepper to taste. Reduce the heat to low and simmer, stirring occasionally, for 10 to 15 minutes to blend the flavors.

2. While the sauce is simmering, bring a large pot of salted water to a boil over high heat. Cook the penne, stirring occasionally, until al dente.

3. Drain the pasta and place in a large, shallow serving bowl. Add the sauce and toss gently to combine. Sprinkle with the parsley and serve hot.




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