Pasta Puttanesca

A rather unfortunate name for a lovely pasta dish (the name translates to…how to phrase it without being crass…”pasta in the style of a lady of the night” there, that’ll do). This is a pretty easy meal to veganise by simply leaving out the anchovies.

Yield; Three servings (343kcal per serving) Cook time; 15 minutes

You’ll need; 

  1. One teaspoon of vegetable oil
  2. One large clove of garlic, minced
  3. 50g/2oz Kalamata olives, roughly chopped
  4. 400g/14oz tin of chopped tomatoes, blended until smooth
  5. Half a teaspoon of dried oregano
  6. 20g/0.7oz cloves, thoroughly rinsed
  7. 200g/7oz dried spaghetti
  8. Salt and black pepper to taste


  • Heat the oil in a small saucepan over a medium heat, add the garlic and cook for one minute.
  • Add the chopped olives, and cook for a minute before adding the chopped tomatoes and oregano. Season with black pepper and salt (if needed), then cover with a lid and allow to simmer.
  • Boil the pasta as per the instructions on the packet. Mine took about ten minutes, five minutes before the pasta is cooked, add the capers to the tomato sauce.
  • Once the pasta is cooked, drain and add to the tomato sauce. Stir well to combine then serve immediately.

I didn’t used to like olives, as I found their bitter taste to be unpleasant. Kalamata olives however, have a more fruity flavour with much less bitterness than other olives. They impart a lovely flavour to the final dish. Also, watch out for salt. The capers add a fair amount of salt, so be careful not to overly salt the sauce.

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