This One-Pot Spaghetti alla Puttanesca is a bold and savory pasta dish bursting with Mediterranean flavors. This vegan twist on the Italian classic combines tangy olives, capers, and sun-dried tomatoes in a rich marinara sauce. The best part? Everything cooks in one pot, making cleanup a breeze. Enjoy a delicious, satisfying meal in under 30 minutes!
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Ingredients
- Spaghetti (12 oz): Classic long noodles cooked al dente for the perfect bite.
- Marinara Sauce (2 cups): Tomato-based sauce for rich flavor.
- Sugar or Any Sweetener (1 tsp): Balances the acidity of tomatoes.
- Better Than Bouillon (1 tbsp): Adds depth and umami.
- Capers (2 tbsp): Salty and briny for authentic puttanesca taste.
- Sun-Dried Tomatoes (¼ cup, chopped): Adds concentrated tomato flavor.
- Onion (1, diced): Base for a savory sauce.
- Garlic (4 cloves, minced): Aromatic and flavorful.
- Olive Oil (2 tbsp): For sautéing and adding richness.
- Oregano (1 tsp): Classic Italian herb for depth.
- Olives (Kalamata or Black, ½ cup, sliced): Salty and briny, essential for puttanesca.
- Vegan Cheese or Garlic Butter (optional): Adds creaminess and extra flavor.
Steps:
- Sauté Aromatics: In a large pot over medium heat, warm olive oil. Sauté onions until golden brown. Add garlic and cook until fragrant.
- Build the Sauce: Stir in marinara sauce, Better Than Bouillon, oregano, capers, olives, and sun-dried tomatoes. Sprinkle in sugar or sweetener to balance acidity.
- Cook the Spaghetti: Add spaghetti and enough water to cover (about 3 cups). Stir well and bring to a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
- Finish & Serve: Adjust seasoning with black pepper and red pepper flakes. Stir in vegan cheese or garlic butter if using. Garnish with fresh parsley or basil. Serve hot.
Variations:
- Protein Boost: Add white beans or vegan sausage for extra protein.
- Veggie Additions: Mix in bell peppers, artichoke hearts, or fresh cherry tomatoes.
- Spice It Up: Use more red pepper flakes for extra heat.
Substitutions:
- Spaghetti: Use gluten-free pasta or whole wheat spaghetti.
- Better Than Bouillon: Substitute with vegetable broth or a homemade broth.
- Vegan Cheese: Replace with nutritional yeast or skip entirely.
FAQ:
1. Can I make this ahead of time?
Yes! Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of water.
2. Can I freeze this dish?
Yes, freeze the sauce separately for up to 3 months. Cook fresh pasta when ready to serve.
3. How do I avoid overcooking the pasta?
Stir occasionally and check the pasta for al dente doneness around the 10-minute mark.
Top Tip:
Add the spaghetti gradually, pressing it into the sauce as it softens. This prevents clumping and ensures even cooking.
Hint:
For the best flavor, let the sauce simmer for a few extra minutes after the pasta is cooked. This deepens the dish’s savory taste and ensures every bite is packed with bold, delicious flavors.
Vegan One-Pot Spaghetti alla Puttanesca
Ingredients
- 12 oz Spaghetti cooked al dente
- 2 cups Marinara Sauce
- 1 teaspoon Sugar or Any Sweetener
- 1 tablespoon Better Than Bouillon
- 2 tablespoon Capers drained
- ¼ cup Sun-Dried Tomatoes chopped
- 1 Onion diced
- 4 cloves Garlic minced
- 2 tablespoon Olive Oil
- 1 teaspoon Oregano dried
- ½ cup Olives Kalamata or Black, sliced
- Optional: Vegan Cheese or Garlic Butter for added creaminess and flavor
Instructions
- Sauté Aromatics: In a large pot over medium heat, warm olive oil. Sauté onions until golden brown. Add garlic and cook until fragrant.
- Build the Sauce: Stir in marinara sauce, Better Than Bouillon, oregano, capers, olives, and sun-dried tomatoes. Sprinkle in sugar or sweetener to balance acidity.
- Cook the Spaghetti: Add spaghetti and enough water to cover (about 3 cups). Stir well and bring to a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
- Finish & Serve: Adjust seasoning with black pepper and red pepper flakes. Stir in vegan cheese or garlic butter if using. Garnish with fresh parsley or basil. Serve hot.
