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    Home » Recipes

    Speedy Vegan Penne Puttanesca with Kale

    Published: Jan 2, 2022 · Modified: Feb 9, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 3 Comments

    Jump to Recipe Print Recipe

    Puttanesca is a classic Italian sauce typically served with spaghetti, however, in our house, we infinitely prefer it as a Vegan Penne Puttanesca, and often serve it up with a little extra kale. Don't come at us for it until you've tried it. Of course, you can always make this without kale too, the Penne Puttanesca will be just as delicious.

    A bowl of vegan penne puttanesca with some vegan parmesan sprinkles over it. this recipe

    🍝What is Puttanesca?

    Puttanesca Sauce is typically made with tomatoes, olives, garlic, and possibly some anchovies and/or capers, and maybe a hint of chilli. It tends to also have some herbs such as oregano and might also have red peppers or even wine in it. The etymology and history of the dish is long and varied, (check out this wiki entry on it!) but it is always rich with tomatoes and very delicious.

    We like to make it our way by using lots of capers and black olives, omitting the anchovies to make it vegan. Of course in our house, penne rules, which is why this is called Penne Puttanesca (just ask Louise's husband!) but you can choose any pasta shape you like.

    Bowls of vegan penne puttanesca with an extra bowl of pangritata next to them.
    Jump to:
    • 🍝What is Puttanesca?
    • 📜Key Ingredients
    • 👩‍🍳How-To
    • ❓FAQ
    • 🥗Similar Recipes and Serving Ideas
    • 📖 Recipe
    • 💬 Comments

    📜Key Ingredients

    The great thing about this vegan Penne Puttanesca is that it uses lots of store cupboard ingredients, which makes it a thrifty standby to have on hand for any day of the week.

    • Tinned/Canned Tomatoes- the better quality you have, the better it will taste, but don't panic too much if they're just the basic own-brand from the supermarket. I have made this with whole tinned tomatoes that I've chopped up, as well as crushed or chopped tomatoes.It doesn't really matter.
    • Capers - for me this recipe really loves lots of capers in it. I use them quite liberally, so use less if you're not a fan, but they do add a depth of flavour and tang that is perfect for a quick meal!
    • Olives- whatever olives you have around will be great. I often have olives left over from snack platters and entertaining, so like to use them up in that. Alternatively I also like to keep some green olives in tins on hand for emergency snacks or guests, and these also work well. (You can also have a snack on them while you wait for the food to cook!)
    • Dried Pasta- Choose whichever is your favourite pasta. We are not purists here. Penne works great, as does spaghetti, buccatini or linguine. Most dried pasta is naturally vegan (just check it isn't an 'egg' pasta). You could also choose to use a gluten free pasta such as chickpea or lentil pasta, for added nutrition, or if you're avoiding gluten.
    • Garlic- Fresh minced garlic is best, but use pre-minced, jarred garlic if you must.
    • Herbs- Simple dried oregano is utterly perfect here. If you just have dried 'Italian Seasoning' you can use that instead.
    • OPTIONAL: Red Wine- adds a lift and depth to the proceedings. Pop in a teaspoon of balsamic vinegar and a teaspoon of sugar if you're not using wine and think the sauce needs something more.
    • OPTIONAL: Chilli: Add as much or as little as you like. A bit of a kick is nice, but it's totally up to you.
    • OPTIONAL: Kale or other greens: I love to add a bit of greens to my pasta. Kale is nice, as is cavolo nero or broccoli florets. If you don't want to add them, leave them out and eat some salad instead.
    A bowl of vegan penne puttanesca with some added kale

    👩‍🍳How-To

    One of the reasons we love to make this vegan Penne Puttanesca recipe on repeat is that it takes so little time to make! Just prep some garlic, get the stuff out of the cupboard and go! Dinner will be ready in the time it takes the pasta to boil: Here's a breakdown of how I do it:

    1. Mince up your garlic cloves, and get all your other ingredients ready and waiting.
    2. Put on your pasta water to boil.
    3. Into a large frying pan, add olive oil, minced garlic and tomato paste & sautee for a minute.
    4. Add the tomatoes to the frying pan and turn the heat up a little. You want the tomatoes to cook down a little. (if they are whole tomatoes, chop them up a bit)
    5. Add the spices , capers, olives and wine (if using) 
    6. By now your water in the saucepan should be on a rolling boil.
    7. Put your dried penne pasta (or whatever shape you're using) into the water, give it a stir.  Most pasta takes between 8 and 10 mins to cook. 
    8. Keep an eye on your sauce, turn the heat down and let it simmer. 
    9. About 6 minutes after you've put the pasta on to boil, add the greens to the sauce. Simmer. 
    10. When the pasta is cooked al dente, drain, reserving a half cup of the water. (This is emergency water!)
    11. Mix the pasta into the sauce & greens mixture. If it's all looking like it's a bit dry (it happens) add  a splosh of the emergency water. 
    12. Serve!

    ❓FAQ

    How much pasta should I serve per person?

    We like to serve between 80-100g per person (around 3 ounces)

    Can I use gluten-free pasta in this puttanesca?

    Absolutely. Just adjust the cooking time according to the packet directions.

    Can I make this puttanesca sauce ahead of time?

    Yes if you like. I've made extra and frozen it before, and it worked well. It will keep up to 3 months in the freezer and 5 days in the fridge.

    Can I eat the leftovers?

    Absolutely! Pop them in an airtight container then in the fridge. Eat the leftovers for lunch at work (or breakfast. we won't judge)

    Do I have to put kale in my puttanesca?

    No, leave it out or add a different green. Or just eat a salad on the side. (eat some greens though, they're good for you!)

    A bowl of vegan penne puttanesca

    🥗Similar Recipes and Serving Ideas

    • Garlicky White Beans & Greens Pasta
    • Vegan Red Pepper and Chorizo Mafalda Pasta
    • Vegan Creamy Cannellini Bean & Tomato Pasta
    • Vegan Rasta Pasta - pasta in a jerk-spiced creamy coconut sauce.
    • We like to serve our Vegan Penne Puttanesca with some sprinkles of Pangritata on top. It's an easy version of vegan parmesan- often called 'poor person's parmesan' in Italy.
    • And if you have leftovers, you could also make my favourite Pasta Frittata.

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    A bowl of vegan penne puttanesca

    Speedy Vegan Pasta Puttanesca

    Louise-Claire Cayzer
    A speedy, tasty mid-week pasta recipe. This vegan Puttanesca is full of flavour and perfect for a quick dinner or speedy lunch, 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Dinner, Pasta
    Cuisine Italian, Vegan
    Servings 4
    Calories 426 kcal

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 320 g (11.29 oz) penne pasta (use 80g dried pasta per person , or use up to 100g if everyone is super hungry!)

    For the Puttanesca Sauce

    • 3 fat cloves garlic, minced. (honestly- I use anywhere between 3 and 6 cloves)
    • 1 tablespoon olive oil
    • 1 tablespoon tomato paste
    • 800 g (28 oz) crushed tomatoes in tins/cans (or whole tomatoes, chop them up roughly. This is equivelant to two tins/cans.)
    • 4 tablespoon black or green olives (roughly chopped)
    • 2 tablespoon capers
    • 1 teaspoon oregano
    • 1 teaspoon mild chilli powder (use more if you like it SPICY)
    • 30 ml (⅓ cups) red wine (this is optional- you can omit and add a small teaspoon of balsamic vinegar if you want to)
    • 70 g (1 cup) kale (or other greens. OPTIONAL spinach, broccoli florets- whatever you feel like)

    Instructions

    • Put a large saucepan of water on the stove to boil (use a LID! It will boil faster) 
    • Add the oil, minced garlic and tomato paste into a large frying pan & sautee for a minute.
    • Add the tomatoes to the frying pan and turn the heat up a little. You want the tomatoes to cook down a little.
    • Add the spices , capers, olives and wine (if using) 
    • By now your water in the saucepan should be on a rolling boil. Put your dried penne pasta (or whatever shape you're using) into the water, give it a stir.  Most pasta takes between 8 and 10 mins to cook. 
    • Keep an eye on your sauce, turn the heat down and let it simmer. 
    • About 6 minutes after you've put the pasta on to boil, add the greens to the sauce. Simmer. 
    • When the pasta is cooked al dente, drain, reserving a half cup of the water. (This is emergency water!)
    • Mix the pasta into the sauce & greens mixture. If it's all looking like it's a bit dry (it happens) add  a splosh of the emergency water. 
    • Serve in bowls. For the true vegan experience add a big sprinkle of nutritional yeast. (

    Nutrition

    Calories: 426kcalCarbohydrates: 78gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 551mgPotassium: 924mgFiber: 7gSugar: 12gVitamin A: 2433IUVitamin C: 41mgCalcium: 130mgIron: 4mg
    Keyword malfalda pasta, penne, puttanesca
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below
    Vegan Puttanesca Pasta

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    1. The Gardener says

      March 11, 2018 at 9:14 pm

      5 stars
      True. I’d happily eat this all week. You will too.

      Reply
    2. The Gardener says

      March 11, 2018 at 9:24 pm

      5 stars
      I also add salt and pepper and sometimes a generous dash of Tabasco sauce. Do try that as well if you like it hotter.

      Reply

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

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