The unique flavor of Pasta Puttanesca is from the anchovies and how they melt into the sauce, forming a strong flavor base that ties together the tomatoes, olives and garlic. Without the anchovies in the flavor profile, you’d just be eating pasta with olives in tomato sauce. That is tasty, but nothing special.
Most of the time it is easy enough to swap out fish or meat in dishes, but it seemed nearly impossible to find a substitute for this dish.
However, the kalamata olives and artichoke hearts do a wonderful job at making this plant-based version every bit as tasty as its fishy counterpart.
If you’d like the original version of Pasta Puttanesca, click here.
Plant-Based Pasta Puttanesca
- 1 lb whole wheat spaghetti
- 1 Tbsp olive oil
- 1 small onion
- 3-4 cloves garlic crushed
- 1 9.5 oz. jar kalamata olives sliced
- 1 8.5 oz jar sun-dried tomatoes in oil drained & julienne cut
- 1 12 oz jar artichoke hearts in water quartered
- 2 15 oz can petite diced tomatoes 1/2 the juice drained
- 1-3 tsp crushed red pepper flakes add up to 1 1/2 tsp. to taste
- 1 bunch flat-leaf parsley chopped
- Cook the pasta according to the package directions.
- Meanwhile, heat the olive oil over medium heat in a large skillet. Cook the onion and garlic until the onion is soft.
- Stir in the remaining ingredients.
- Cook over medium heat until everything is hot. When the pasta is cooked, drain it and stir the sauce, pasta and parsley together. Serve.