Puttanesca is a classic Italian pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, capers, anchovies, and garlic. In this vegan version, I add some seaweed seasoning for the taste-of-the-sea effect.

Puttanesca [Vegan]



Cooking Time




  • 2/3 cup Fettuccini
  • 3 tablespoons Olive oil
  • 1 tablespoon Garlic - minced
  • 1 1/4 cup Cherry tomato - cut in half
  • 4 Tablespoons Capers - rinsed and chopped
  • 4 Tablespoons Kalamata olives - sliced
  • 1 Red chili - sliced
  • 1/4 cup Italian parsley
  • 1 Tablespoon seaweed powder (optional)
  • 1 teaspoon Pink salt to taste
  • 1 teaspoon ground black pepper - to taste


For the Preparation:

  1. Assemble all ingredients.
  2. Crush garlic clove.
  3. Rinse and finely chop capers.
  4. Wash and chop parsley.
  5. Drain and slice Kalamata olives.

To Cook:

  1. Boil some water, add salt, cook Fettuccine for 8 to 10 minutes, or as according to packet instructions.
  2. Heat frying pan.
  3. Add olive oil, followed by crushed garlic; cook gently for 2 minutes.
  4. Add chili and tomatoes; cookout for 8-10 minutes until saucy.
  5. Add the chopped caper and olives to the sauce.
  6. Drain the cooked pasta.
  7. Add the drained pasta to the sauce, mix it all together.
  8. Add chopped parsley, seaweed, and check the seasoning.

To Serve:

  1. Sprinkle with some extra olives and capers to garnish.
  2. Top with some fresh parsley leaf and a drizzle of olive oil.