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One Pot Pasta Puttanesca on a boat deck.

One Pot Pasta Puttanesca Vegetariano

A simple one pot pasta using store cupboard standbys.
Calories 2068kcal


  • 300 g spaghetti or tagliatelle
  • 2 tbsp olive oil
  • 1 medium sized red onion halved and finely sliced
  • 3 large cloves of garlic finely chopped
  • 3 cups vegetable stock
  • 1 cup water
  • 1 cup tomato passata
  • 18 cherry tomatoes
  • 18 black olives
  • 2 tsp basil pesto suitable for vegans, jarred is fine
  • freshly ground black pepper

To Serve

  • 1 avocado
  • mixed salad
  • grated vegan cheese optional


  • Heat the olive oil gently in a deep, wide based frying pan.
  • Gently fry the red onion until soft, add the garlic and fry for a further minute.
  • Add the spaghetti, 3 cups of stock, passata, tomatoes, olives and pesto, bring to the boil, reduce to a simmer.
  • Poke the spaghetti into the stock as it softens.
  • Cook for the length of time specified on the packet, stirring often to prevent the pasta sticking.
  • The liquid will reduce and thicken as the pasta cooks, add a little more water if it gets too dry.
  • Check that the pasta is cooked, add black pepper to taste.
  • Serve with chopped avocado and salad leaves sprinkled with cheese.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 2068kcal | Carbohydrates: 302g | Protein: 53g | Fat: 78g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 4188mg | Potassium: 3605mg | Fiber: 34g | Sugar: 40g | Vitamin A: 5051IU | Vitamin C: 127mg | Calcium: 261mg | Iron: 12mg