One Pot Vegan Spaghetti Puttanesca

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One Pot Vegan Spaghetti Puttanesca

This comforting pasta dish is easy to make and leaves minimal washing up – a weeknight winner!

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If you’re looking for an easy-to-make meal that won’t leave you with loads to clean up, look no further than this one-pot vegan spaghetti puttanesca!

With a rich tomato sauce, bursts of umami flavour, and just the right amount of spice, this pasta dish makes a super satisfying dinner.

Saving on washing up isn’t the only benefit of cooking this meal in one pot. Cooking the pasta in the sauce will also help to thicken it up and coat the spaghetti perfectly.

Is spaghetti puttanesca always vegan?

Traditional puttanesca sauce is made with tomatoes, olives, capers, and garlic. However, anchovies are frequently added to intensify the umami flavour of the sauce so it’s not always safe to assume that spaghetti puttanesca will be vegan.

Additionally, you may need to check that the recipe does not use fresh pasta, as this is likely to be made using egg.

Thankfully, spaghetti puttanesca is quick and simple to make yourself, you you’ll always know exactly what’s in your dinner.

Erm, doesn’t ‘puttanesca’ mean something rude?

Yes, ‘puttanesca‘ literally translates as “in the style of the whore”, coming from the Italian word puttana which is derived from the latin word putida, meaning ‘stinking’. Overall, not a very polite way to talk about such a delicious dish!

The actual reason behind this unusual name is not known, but while some theorise that the dish originated in some Neapolitan brothel, others believe that its meaning is much less literal. In Italian, puttana can be used as a more general curse word, so it could be that it was named by someone who threw any old ‘rubbish’ together to create this meal!

However it got its current name, this dish is a delicious and simple Italian classic which has been around under different names for centuries.

Total Time: 30 minutes

Servings: 4

Total Time: 30 minutes

Servings: 4




(Servings: 4)

  • 0.25 0.25 tbsp olive oil
  • 0.25 0.25 red onion, peeled and sliced
  • 0.5 0.5 cloves garlic, puréed
  • 0.125 0.125 tsp dried chilli flakes
  • 15 15 g olives
  • 1.5 1.5 sun-dried tomatoes, finely chopped
  • 0.75 0.75 tbsp capers
  • 0.25 0.25 x 400g tin chopped tomatoes
  • 100 100 ml vegetable stock
  • 50 50 g dried spaghetti
  • To garnish
  • 0.25 0.25 handful fresh chives, chopped


  1. Add the olive oil to a saucepan over a medium heat, then add the red onion, garlic, chilli flakes, olives, sun-dried tomatoes and capers and cook for 4-5 minutes.
  2. Then, add the tinned tomatoes and vegetable stock and bring to the boil. Once boiling, add the spaghetti to the pan and cook for 10-12 minutes until the spaghetti is cooked and the sauce has thickened. Season to taste and sprinkle with chives.

Nutritional information per serving (283g): Calories 243, Fat 8.9g, Saturates 1.2g, Carbohydrate 39g, Sugars 9.7g, Fibre 8g, Protein 8.1g, Salt 3g


Hate washing up? These vegan one-pot meals will save the day!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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