Vegan Spaghetti alla Puttanesca

Servings: 4-5

Pairs With Santa Margherita Chianti Classico Riserva


  • 1 lb spaghetti

  • 28 oz canned crushed tomatoes

  • 6 oz tomato paste

  • ½ tsp crushed black pepper

  • ¾ tsp crushed chili pepper

  • ½ 8 oz can of black olives, rinsed and halved

  • ½ jar 8 oz pitted green olives, rinsed and halved

  • 2 tbsp of capers, rinsed

  • 2 tbsp red wine vinegar

  • ⅛ cup olive oil

  • 1 tbsp avocado oil

  • 2 tbsp shredded fresh basil

  • Salt to taste


  1. On medium setting, heat oil in a heavy, deep pan.
  2. Add tomato paste and crushed tomatoes and stir well. Add dry spices and herbs stir and bring the sauce to a simmer. Add olives and capers. Cover and simmer for 20 minutes.
  3. Meanwhile, cook pasta in a pot of boiling water until just al dente.
  4. Drain and add to the sauce, mixing well.
  5. Serve garnished with uncooked capers and olives.

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