Cherry Tomato Puttanesca Pasta (vegan!)

This vibrant and light garden-to-table pasta dish is so easy to make and is so delicious! If you like cherry tomatoes or have a ton of them from your summer garden, this vegan Cherry Tomato Puttanesca Pasta is the perfect gluten-free dinner to enjoy in just 30 minutes!

This is a sponsored post written by me on behalf of the Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!

On nights when you don’t feel like a super heavy pasta sauce, this Cherry Tomato Puttanesca is perfect! It’s light, it’s fresh and it’s so flavorful- honestly, this might be my new go-to, especially during the hot summer months👌🏻. My cherry tomato plants were VERY fruitful this summer, so naturally I am thinking of all the recipes to use them in, and this puttanesca pasta did not disappoint!

What Is Puttanesca?

Traditionally, puttanesca is an Italian “sauce” that features tomatoes, black olives, capers, anchovies, onions, garlic, and herbs, usually oregano and parsley but sometimes also basil.  It is an easy sauce, cooked briefly that is very fragrant and sometimes spicy. Traditional puttanesca isn’t vegan as it uses anchovies, but of course I’m omitting that ingredient (because yuck! 😝 lol).

The Ingredients

This fresh and vibrant pasta dish includes parsley, which I used Italian parsley from my garden, basil and cherry tomatoes, also from my garden, shallot, garlic, kalamata olives, capers, lemon juice, balsamic vinegar, olive oil, salt and pepper. That’s it! If you happen to have some of the ingredients in your garden like I did, this makes the perfect garden-to-table meal! 🌿🍅

What Kind Of Pasta Is Best To Use?

I used good ol’ regular gluten-free spaghetti noodles for this dish. They are thick enough to absorb some of the delicious juices from the tomatoes. You could also use gluten-free linguini pasta noodles.

How To Make Puttanesca Pasta

Preheat the oven to 425℉. 

Slice and chop the shallot, garlic cloves, parsley, basil, and kalamata olives. Add them to a large oven-safe dutch oven or pot (or baking dish) along with the olive oil, cherry tomatoes, capers, balsamic vinegar, lemon juice, salt and pepper. I used my Calphalon Premier™ Hard-Anodized Nonstick 8.5-Quart Dutch Oven and it was great to cook the puttanesca in, but then also have enough room to toss in the noodles.

Stir everything together to combine.

And then cook in the oven for 20 minutes, until the cherry tomatoes burst and everything is juicy and bubbling.

Meanwhile, cook the pasta in a large salted pot of boiling water according to package directions. I use Jovial gluten-free brown rice spaghetti in this recipe. Drain the pasta and add it to the pot with the puttanesca sauce.

Toss everything together. Really coat all those noodles with the juicy puttanesca sauce.

Serve right away into pasta bowls.

Garnish with fresh basil leaves if desired and enjoy!

This vegan Cherry Tomato Puttanesca makes a great 30-minute weeknight meal, but is also classy enough to be served as a date night dinner with a glass of wine🍷💋.

Why You Will Love This Pasta Dish

I am so in love with this vegan Cherry Tomato Puttanesca Pasta! It’s so light and fresh and it’s a fantastic way to use up homegrown cherry tomatoes! This puttanesca is also vegan and doesn’t use any anchovies! Lastly, this pasta dish is quick and easy to make, making it a great go-to weeknight dinner.

Let me know what you think about this refreshing summer pasta recipe down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this gluten-free vegan Cherry Tomato Puttanesca Pasta! Tag me on Instagram, Facebook, or Pinterest if you make it!

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