Vegan One-Pot Spaghetti alla Puttanesca
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!
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.