vegan pasta puttanesca

Print PrintShare with Friends

You?ll never miss the fish in this delicious dish. If you cannot find faux fish, omit it or substitute it with another eggplant.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   Vegan parmesan cheese, to taste
  • add   Salt and pepper, to taste
  • add   Red pepper flakes, to taste
  • add   1 Tbsp. fresh parsley, chopped
  • add   8 garlic cloves, minced
  • add   1/2 cup olives, pitted and coarsely chopped
  • add   3 Tbsp. capers
  • add   1/4 cup olive oil
  • add   14 oz. tomato sauce
  • add   14-oz. can diced tomatoes
  • add   5 tomatoes, diced
  • add   1/2 cup water
  • add   1 eggplant
  • add   1 faux-fish steak, coarsely chopped (optional)
  • add   2 Tbsp. olive oil infused with garlic and chilies


  1. Heat the oil over medium heat in a large, nonstick skillet. Saut the fish and eggplant until lightly browned. Add the water. Simmer, covered, for 10 minutes. Add the tomatoes and tomato sauce. Simmer, covered, for 10 minutes. Add the remaining ingredients and let simmer, covered, for 20 minutes on medium-low heat. Serve over your favorite pasta.