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Vegan Puttanesca Sauce

Healthy Vegan Puttanesca Sauce or “ Sugo alla Puttanesca ” a classic Southern Italian tomato sauce made with garlic, capers and olives.
Course Sauce
Cuisine Italian
Keyword Vegan Puttanesca
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people
Calories 125kcal
Author Florentina


  • 28 oz canned San Marzano tomatoes (whole)
  • 8 cloves garlic -minced
  • 1/2 onion -chopped
  • 1.5 tsp red pepper flakes
  • 1/4 cup sea veggies, dulse flakes or crumbled seaweed (rinsed and chop the sea vegetables)
  • 2 tbsp capers
  • 3/4 cup black olives -sliced
  • 2 tbsp dry oregano
  • 1 leaf bay
  • 1/4 cup Italian flat leaf parsley -roughly chopped
  • 1 pinch sea salt -to taste
  • 1 spash water (or a drizzle of olive oil)
  • 3/4 lb pasta (for serving)


  • Add the onion, garlic and red pepper flakes to a heavy bottom pot with a splash of water (or a drizzle of olive oil) over medium-low flame. Saute for a few minutes until the garlic and onion have softened taking care not to burn it.
  • Add half of the capers and olives and cook another 15 seconds then add the tomatoes. Use the flat side of a wooden spoon to crush the tomatoes to your liking. Add the oregano and bay leaf and bring to a simmer. 
  • Partially cover the sauce with a a lid and cook for about 35 minutes until thickened and reduced to your liking. (Keep an eye on it during cooking to make sure the sugars in the tomatoes don’t burn, stir well a couple of times).
  • Remove from flame and season to taste with sea salt. Stir in the remaining capers, olives, sea veggies and parsley and toss with your favorite pasta. (add more or less sea vegetables to your liking)
  • Store in an airtight sealed jar in the refrigerator for up to one week.


Calories: 125kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Sodium: 801mg | Potassium: 703mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1105IU | Vitamin C: 26.2mg | Calcium: 140mg | Iron: 4.2mg