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Plant-Based Pasta Puttanesca

Servings 6 servings


  • 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.


Note: Remaining olives and artichoke hearts can be tossed on salads throughout the week or frozen for future use.