Vegan Puttanesca Sauce

A flavorful addition to your pasta

Oh, how I love pasta. Almost as much as I love all things briney. Olives, pickles, capers… give me all the brine. And combined with the relative sweetness of tomatoes and the kick of fresh garlic, banana peppers, and red pepper flakes, you have a richly flavorful sauce. 

A local Italian restaurant has this sauce on their menu, my first introduction to this lovely accompaniment to pasta, and they have made this vegan for me before. (Traditional puttanesca sauce has anchovies). But it seems so simple to make that I began experimenting at home. 

My husband has requested that this join our regular rotation of meals, it’s so good. And he’s an omnivore!

Here is my final rendition: 

Ingredients:

• Olive oil
• 1 sweet onion, cut in half, in half again, and sliced thin
• 3 cloves garlic, grated or pressed (fresh is best in this recipe)
• 3 large banana peppers, sliced
• 1/4 cup capers with brine
• 1/3 cup sliced kalamata olives
• 1 tsp crushed red pepper flakes
• Splash of white wine
• 2 T tomato paste
• 1, 28oz. can crushed tomatoes

Directions: 

Warm a large skillet over medium heat. Add a couple of tablespoons of olive oil and warm until fragrant. Add onions, salt to taste, and cook until translucent. Add grated garlic and cook for an additional minute. Add banana peppers and cook until onions begin to brown. Add a splash of white wine to deglaze the pan. Add tomato paste and stir. Add crushed tomatoes and stir. Turn the heat down to low and simmer for at least 20 minutes. Cook your favorite pasta according to the directions while the sauce simmers. Add about ½ cup pasta water to the sauce and stir. Serve the sauce with the pasta. Makes 4-6 servings.

Notes: You can substitute jarred pepperoncini or banana peppers for the fresh banana peppers. You can also substitute one 15 oz can tomato sauce and one 15 oz can diced or crushed tomatoes for the 28 oz can crushed tomatoes.

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Have you ever had this style sauce before? I’d love to hear about it! If you try my recipe, be sure to take a photo, post on Instagram, and tag me @annecreates.

As always, I hope you all are safe and healthy.