Sponsored collaboration with Casa Gusto. Vegan pasta puttanesca with parsley pesto is a classic pasta with a twist. A vegan version of this classic pasta couldn’t be easier to make. You just need high quality ingredients such as Petti finely crushed tomatoes from Tuscany, kalamata olives and capers. The parsley pesto gives a fresh summery twist to this dish.
Ingredients for vegan pasta puttanesca
Petti crushed tomatoes are a high quality base for the sauce
When I first tasted Petti crushed tomatoes I knew instantly I never want to eat any other crushed tomatoes. The flavor of Petti is so incredibly deep and sweet, just like tomatoes grown under the Tuscan sun should taste like. The color is also beautifully red. It’s actually so bright red many people think something else is added to the tomatoes, but no that’s not the case. Just tomatoes which are processed within 6 hours of harvesting and which are processed in low level temperatures to keep the flavor as fresh as possible. Also some iodized salt is added.
Both Petti crushed tomatoes and Petti chopped tomatoes are for sale in a nationwide campaign in Citymarkets and K-Supermarkets around Finland – make sure to get yours so you can start making flavorful pasta and pizza sauces!
Onions, garlic, chili, olives and capers give salty flavor
Onions, garlic, chili, kalamata olives and capers give the perfect saltiness and flavor for the sauce. The original version of pasta puttanesca calls for anchovy, but in the vegan version you can just replace it with more kalamata olives and capers. What is also a little secret to the perfect salty flavor is to add the brine from olives and capers to the sauce. Because of all these strong flavorful ingredients no extra spices nor salt is required. Vegan pasta puttanesca really is a simple classic!
Vegan pasta puttanesca with parsley pesto
- two bunches of cherry tomatoes
- olive oil
- pasta for four (I recommend gluten-free Divella spaghetti)
- 1 tbsp olive oil
- 1 onion
- 2 garlic cloves
- half a mild chili
- 1/2 cups pitted kalamata olives + some brine
- 1/4 cups small capers + some brine
- 400 g or 14 oz Petti crushed tomatoes
Preheat oven to 200 C / 392 F. Place cherry tomatoes in a baking dish and drizzle with olive oil. Add pinch of salt. Roast in the oven for 20 minutes.
Cook pasta in salted water.
Chop onions, garlic, chili and halve olives. Cook onions, garlic and chili in oil for a few minutes. Add olives and capers and keep cooking for a few minutes. Add Petti crushed tomatoes and a few tbsp of both olive and caper brine. Let simmer for 15 minutes.
Mix cooked pasta with sauce.
If you want to make this classic delicious pasta with a fresh twist, I recommend lemony parsley pesto!
- 1/4 cups sun flower seeds
- 3 tbsp lemon juice
- 1 tbsp vegan parmesan
- big bunch of parsley
- 5 tbsp olive oil + some to top the pesto
- 1/2 tsp salt
- black pepper
Toast sunflower seeds in a dry pan until brown. Let cool. Mix all pesto ingredients in a blender until smooth. Place in a container and add a generous drizzle of olive oil on top.
Enjoy pesto mixed with pasta puttanesca for a delicious flavorful summer pasta dish!