Vegan Puttanesca Sauce
Vegan puttanesca sauce with olives and capers is an easy pasta sauce with a distinctive umami flavor, with no added oil, that takes 25 minutes to cook.
Servings: 6
Calories: 56kcal
Ingredients
- 1 medium onion chopped
- 28 ounces diced tomatoes 1 large can
- 15 leaves fresh basil ¼ cup chopped
- ¼ cup fresh parsley chopped
- 2 teaspoons oregano
- 3 tablespoons capers chopped
- ½ cup Kalamata olives chopped
- 2 tablespoons lemon juice
- 5 cloves garlic minced or pressed
- ½ teaspoon red pepper flakes
- salt and black pepper to taste
Instructions
- Heat a large saucepan over medium heat and add the onions. Cook the onions for 3-4 minutes until they are soft and translucent. Add a tablespoon of water if they start to stick.
- Add the garlic, oregano, and chili flakes. Stir for 30 seconds, then add the olives, capers, and lemon juice. Stir for another 30 seconds to let the olives help deglaze the pot.
- Stir in the tomatoes, parsley, and basil, and bring the ingredients to a slow simmer. Cover the pan and simmer for 20 -25 minutes until the sauce has reduced.
Video
Notes
- The longer you simmer puttanesca sauce, the more it thickens and reduces.
- Substitute 2 teaspoons of dried basil for fresh. Add it with the oregano.
- Refrigerate leftover sauce for 5 days or freeze for 3 months.
Nutrition
Calories: 56kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 488mg | Potassium: 334mg | Fiber: 3g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 21mg | Calcium: 75mg | Iron: 2mg