Recipe + Photos by April Viar

A bold, salty, and satisfying pasta inspired by classic Italian comfort

After years working front of house at an Italian restaurant, puttanesca without anchovies became an instant favorite. It is rich, briny, spicy, and unapologetically flavorful. This version puts a simple spin on the classic by using Certified Vegan Mezzetta Roasted Garlic Sauce as the base, making it easy to recreate that restaurant-style depth at home.

Capers, kalamata olives, fresh garlic, and crushed red pepper flakes come together to create a sauce that is bold and comforting all at once. Tossed with spaghetti and finished until the noodles soak up every bit of that garlicky tomato goodness, this dish is perfect for an easy weeknight dinner or a cozy meal with leftovers that somehow taste even better the next day.

Why You’ll Love This Recipe

• Bold and Savory – Capers and olives bring classic salty depth.
• Spicy and Rich – Crushed red pepper and garlic add warmth and punch.
• Easy but Impressive – Simple ingredients with big flavor payoff.
• Perfect for Leftovers – Even better the next day.

Puttanesca Mezzetta

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• Author: J Ivy
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Classic Vegan Puttanesca with Roasted Garlic Sauce

This classic vegan puttanesca features spaghetti tossed in a rich tomato sauce with capers, kalamata olives, garlic, and crushed red pepper flakes. Made with Certified Vegan Mezzetta Roasted Garlic Sauce, it delivers bold Italian-inspired flavor with ease.

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Ingredients

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• 1 jar Certified Vegan Mezzetta Roasted Garlic Sauce

• 3 tablespoons capers with brine

• 1 cup kalamata olives, pitted

• 4 cloves garlic, sliced

• 2 tablespoons olive oil

• 1/2 teaspoon crushed red pepper flakes

• 1 (16 oz) package spaghetti

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Instructions

1. In a large pan over medium heat, add olive oil, sliced garlic, and crushed red pepper flakes. Sauté for about 2 minutes, until fragrant.

2. Add capers and kalamata olives and sauté for another 5 minutes, stirring occasionally.

3. Pour in the roasted garlic sauce, stir well, and reduce heat to low. Simmer for 20 minutes.

4. While the sauce simmers, bring 4 quarts of water to a rolling boil. Add spaghetti and cook uncovered according to package directions, stirring occasionally. Reserve 1 cup of pasta water before draining.

5. Add drained pasta directly to the sauce and toss until well coated. If needed, add about 1/2 cup of reserved pasta water to loosen the sauce.

6. Cook on low for 5 more minutes, then serve warm.

Notes

Slice garlic evenly so it cooks without burning.

Reserve pasta water to adjust sauce consistency.

Simmering helps the flavors deepen and meld.

This dish reheats beautifully for leftovers.

Nutrition info is approximate.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 410kcal
• Sugar: 6g
• Sodium: 780mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Carbohydrates: 60g
• Fiber: 5g
• Protein: 10g