Man alive. I just had a really nice chat with some of my favorite bloggers, and my head is spinning. Facebook fans, Instagram, Snapchat, engagement metrics, cookbooks, employees, video. I can’t do it all. Can we just hang out here, on this website I’ve built for you all? Can we just sip some wine and make a couple dinners together each week, and correspond about them in the comments? That sounds marvelous.
Now seems like a good time to check in with you. I’ve been trying to keep my head above water with the cookbook and blog combined, but soon, I will be back to blogging full-time. I can’t wait!
So, what would you like to see here? More recipes? If so, what kinds of recipes? Would you like cooking videos? My little brother could help me with those. Maybe some more non-food links that have inspired me lately? What would you like to see on Instagram stories (we’re cookieandkate)? Behind the scenes blogging/cookbook work, Cookie pics, me falling out of yoga poses, something else? I am all ears. Your support lets me do what I love for a living, so I always want to hear from you!
Today, I’m sharing a recipe that I tweaked just a little from a new cookbook called Fresh Italian Cooking for the New Generation by Alexandra of Delish Knowledge. Alexandra is a registered dietitian of Italian descent who came up with over 100 healthier, vegetarian Italian recipes for the book (70 of the recipes are vegan/easily vegan). I dog-eared a lot of pages, many of which will be perfect for cooler weather.
This spaghetti alla puttanesca recipe popped out to me because it’s a lighter pasta dish that calls for mostly basic pantry ingredients. We can all use a few more of those recipes, right? I hadn’t heard of pasta alla puttanesca before. Rumor has it, “ladies of the night” created this recipe as a quick meal to eat on busy nights, if you get my drift. Wikipedia has a few more naming theories.
This dish relies on some very briny ingredients for flavor, so if you aren’t a fan of olives and capers, this one is probably not for you (more pasta recipes over here, though). I love Kalamata olives and have mixed feelings about capers, but loved them both in this recipe. Spaghettia alla puttanesca traditionally includes anchovies, but this vegan version goes without anchovies and it’s still loaded with complex flavor.
I made just a few adjustments to Alexandra’s recipe—added a little olive oil and black pepper, used chunky tomato sauce instead of diced tomatoes (I like my pasta on the saucy side), and threw in some zucchini noodles to lighten it up. Ever since Ali sent me her Inspiralizer, I can’t resist adding zucchini noodles every time I make pasta. Cookie loves them, too.
Vegan Spaghetti alla Puttanesca
- Author:
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Cuisine: Italian
This easy vegan pasta alla puttanesca is perfect for busy weeknight dinners! It’s made with pantry staples but tastes super fresh and delicious. Recipe yields 4 generous servings.
Ingredients
Puttanesca sauce
- 1 large (28 ounce) can of chunky tomato sauce (I recommend Muir Glen brand) or diced tomatoes
- ⅓ cup chopped Kalamata olives
- ⅓ cup capers
- 1 tablespoon Kalamata olive brine (from your jar of olives)
- 1 tablespoon caper brine (from your jar of capers)
- 3 cloves garlic, pressed or minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- ½ cup chopped fresh parsley leaves, divided
- Freshly ground black pepper
- Salt, if necessary
Everything else
- 8 ounces whole grain spaghetti, or an equivalent combination of spaghetti and zucchini noodles (I used 6 ounces spaghetti and one 8-ounce zucchini, spiralized)
Instructions
- In a medium saucepan, combine the tomato sauce, olives, capers, olive bring, caper brine, garlic and red pepper flakes. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium and simmer, stirring often, for 20 minutes.
- Remove the sauce from heat, and stir in the olive oil and almost all of the chopped parsley, reserving some to sprinkle on the finished bowls. Season to taste with freshly ground black pepper and salt, if necessary (the sauce was already plenty salty for me, so I didn’t add any salt).
- While the sauce cooks, bring a large pot of salted water to boil and cook your spaghetti according to package directions. Drain and return it to the pot.
- If you’re adding zucchini noodles, spiralize the zucchini with a spiralizer (here’s how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater.
- Once all of your components are ready, pour the sauce over the pasta and stir to combine. Stir in the zucchini noodles, if using (if you plan on having leftovers, store extra zucchini noodles separately, as they leech water once they come into contact with salty ingredients). Divide into individual bowls and top each bowl with a light sprinkle of parsley. Serve immediately.
Notes
Recipe adapted from Fresh Italian Cooking for the New Generation by Alexandra Caspero.
Make it gluten free: Use all zucchini noodles, or substitute your favorite gluten-free pasta.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Roshni
As a vegetarian college student, your blog is my go-to for healthy + delicious meals! I’d love a post with advice on your meal prep habits for one person, if you have any. I’m always looking for quick + healthy meals because I find myself running out of steam mid-week, losing both inspiration and the motivation to cook after hours of studying. Also, I really enjoyed the non-food links you posted the other day and would love to see them become a regular feature :)
Kate
Thanks, Roshni! I’m so glad to know you’ve been following along. I just added your request to my list. Just off the top of my head (since I am always just cooking for myself), I’d say prep some veggies (roasted or raw), cook up some whole grains (quinoa or brown rice), and wash/chop some greens. Then if you keep some other basics on hand, you can vary the meals you make with those basics.
Leesa
Hi Kate! I adore your blog, and every single recipe I’ve ever tried had been a success! Even my meat loving hubby has enjoyed them. Your crispy tofu has turned us both into believers! I’d love to see more pics of you and Cookie on Instagram, can’t get enough of her! And I’d love more dinner and salad recipes. I have been making your salads in bulk for my lunches, it’s great! Thanks for all the wonderful recipes you post, can’t wait until your cookbook comes out, I’ll definitely be buying it :)
Kate
Thank you so much, Leesa! Your comment made my smile. I’ll have more Cookie pics and dinners and salads for you soon! :)
Ailene
The recipes are definitely what I’m here for! They rock and the website is fresh and clean, easy to follow.
Kate
Thank you, Ailene! I always want the recipes to be the main focus, and I designed the site myself, so that is awfully nice to hear!
Katie Beth
Dear Kate,
I’ve been following your blog via your email notifications for nearly a year now. I live in St. Louis so I’m thrilled to have found another Missourian on the web with similar food tastes. Some of my favorite recipes of yours are the GF waffles, spicy black bean soup, mango salsa, and your lists of Summer Potluck recipes and Meatless Recipes that Carnivores will love (even though neither myself nor my SO are vegetarian). I soooo appreciate when you give GF adaptations. I’ve also been dreaming of that beautiful silk blouse you posted a link to, contemplating the splurge myself with my rewards coupon. You do an awesome job here with beautiful photos and minimal prose through a narrative, and I look forward to your cookbook soon. A video of perhaps a tricky technique might be nice, but not necessary. All that to say, don’t get overwhelmed by the internet :) Just keep doing what you do because it’s great!
Love, another Kate from the opposite side of the state
Kate
Hi Katie Beth! Thanks so much for your note. :) I have been working hard on gluten-free options for my cookbook recipes lately, so I can’t wait for you to see those! Thank you for your support. It means a lot. And, that top is lovely and I know I’ll be wearing it for years, so I think it’s worth it!
Susan
I’m okay with both Kalamata olives and capers, thought I don’t love either one. In this recipe it sounds like they add just the right flavor touch.
Don’t you love the Inspiralizer? I got one as soon as they were available and find the design much more practical than the other spiralizer I used (which is still good, just not as good as the Inspiralizer, in my opinion).
I’m always game for more recipes. And enjoy photos or other things you choose to put on the blog. I don’t do Instagram, Snap Chat, Twitter or anything like that, and spend very little time on Facebook. I like the inspiration to cook vegetarian food, even though I am no longer vegetarian (and my husband never was, though he does put up with vegetarian recipes I fix…) Don’t need or want videos unless they are for some very unusual technique – I’ve been cooking for more than 50 years, with a variety of cuisines and ingredients, so my experience doesn’t really need videos. If you put them up I might watch them occasionally, though.
Sitting around drinking wine and discussing recipes sounds like fun…
Kate
Hi Susan! Thank you for your feedback. I would love to drink some wine and talk recipes with you! I agree, the Inspiralizer is a great design, and I’m glad you’re happy with my recipes, plain and simple. I can only do so much!
Sandy
Love your blog Kate! It’s my go-to for fun, delicious & healthy meals more than any other site or cookbook. Your recipes are easy to follow, don’t require an insane amount of ingredients (I get intimidated by those) & always turn out great. Looking forward to getting a copy of the cookbook! I’m sure it’ll be gorgeous! Any idea when we will start seeing it available? Keep up the good work!!
Kate
Hi Sandy! Thank you so much for your kind words. I can’t wait for you to see the cookbook. It will be available next spring. I don’t have an exact date yet, but I will be sure to let you know! Hooray!
Audrey @ The Thrifty Traveler CA
This has become my go-to place for healthy recipes as well! I’m a big fan of easy weekday vegetarian breakfast options (we make your banana bread almost weekly!) and grain salads for lunch (eating the roasted sweet potato and farro today!). Would love to see more in those categories. Keep up the good work!
Kate
Hi Audrey, that’s so nice to hear. Thank you. Those are two of my favorite kinds of recipes to make, so I’ll have more for you soon!
jacquie
I come for the recipes mainly. And the pup pictures! no video’s, Instagram for me. non-food stuff – only if it is nutrition, hiking or health in some way. no clothes or post along those lines.
Kate
Thanks, Jacquie! I’ll keep doing what I’m doing. :D
Linda
Hi, I’d be very happy with simply the website and blog and would love, love, love more inspiration for dinner recipes.
Thanks!!
Kate
Thanks, Linda! That seems to be the general consensus. More dinner recipes, coming up!
Julia
Hi Kate! I discovered your blog looking for a homemade kung pao sauce recipe and have absolutely loved every recipe I’ve tried from your blog. You’ve truly helped transform the way we eat. I particularly love your Asian-inspired recipes and would love to see more, and I’m increasingly obsessed with vegetable noodles, so I’m always happy to see those recipes pop up as well! We’re really excited to buy the cookbook, too. :)
Kate
Hi Julia, thank you so much for your note! Thrilled to hear that you’re enjoying my recipes so much. I’ll try to come up with some new Asian recipes for you soon!
Jes
I love when you make the produce guides and what to cook in . I’ve been trying to eat more seasonally and they’re both inspiring and informative (not to mention really pretty). Still eat my fill of meat, but with a heck of a lot more vegetables. :-) Can’t wait for the cookbook!
Kate
Hey pal, I just knew that was you when I read your note and had to check the email to be sure. :) Glad you like those produce guides. Come grow a garden for me in KC, pretty please!
Heather
I feel similarly that this space is wonderful for its simplicity and focus on whole, delicious foods! I don’t really care how active you are on all the social media as long as you keep posting such wonderful recipes. I’d love to see more hearty meals and grain-free dinner options (that aren’t just salads). I’d also love to dive more into international cuisine. Keep up the great work! Can’t wait for the cookbook.
Kate
Thank you, Heather! I’m so glad you like what I have going on here. It’s what I like to do. :) Hope to have more recipes that fit the bill soon!
kathy
MMMMMM… I’ve been thinking about puttanesca for a while now and BAM! there you are! This might just need to be a break from BBQing meal next week! Can’t wait to try your version!
Kate
How perfect! This was my first puttanesca experience and certainly won’t be my last. Hope you love it, Kathy!
Trish
I love your healthy recipes, the Cookie glimpses and the streamlined look of your site. It’s a magnificent resource! One tiny request: Might you consider including Metric system units beside the Imperial units? I’m not sure how many international readers you have (I’m guessing a lot!), but I suspect they would also be appreciative of this addition. :) Thank you for all you do!
Kate
Thank you very much, Trish! So glad you appreciate those aspects. :) That’s a great question, and it is something that I hope to implement in the future. It would be a huge undertaking to update all of my old recipes with metric measurements, but I just might!
Samantha
I just discovered your blog a few weeks ago, and it’s so perfect already (seriously, I’m in love with your organization of the website), I’m not sure what you could add! :) I’d like to echo Roshni’s comment above though in saying that as a college student, I’m in need of some more quick + healthy meals for one! Also, I’d love to hear your thoughts on prepping/storing fruits and veggies, because that always seems to be a problem for me (they go bad quickly, etc.). Thanks! :)
Kate
Hey Samantha! I’m so glad you found my blog. Thank you for saying hi. :) Those are both really great ideas. I just added them to my list, so thank you for the suggestions. Have a great day!
Alison
Hi Kate, I think this might be my first time commenting on a blog! I check your blog every day, and every recipe you post the week before pretty much is what we make for dinner the current week. That’s not a joke! I work full time and have an 8-month old son, and I love that your recipes are generally fuss-free, easy to follow, healthy, and delicious! My husband loves all of your mango/peanut recipes, and my son loves the refried black beans in your Tex-Mex breakfast recipe. I just love everything! Hummus and olives are two of my favorite foods, and I feel like you and I are pretty much food twins :) Anyway, I’m sure it’s exhausting keeping up with all the social media stuff involved with blogging and maintaining an online presence. I’ll be happy if you just keep doing what you’re doing! I appreciate your recipes so much and I look forward to your book! Oh and I wouldn’t mind if you even just reminded us of some of your old recipes (like you do in your what’s cooking this month recaps). You have so many great recipes already developed! Thank you!
Kate
Alison, your note totally made my day! Thank you for taking the time to write it. Delighted to know that you and your family are enjoying my recipes. I will for sure keep doing what I’m doing. I always want the blog and the recipes to be the main focus, and I can’t wait for you to see my cookbook! Yay!
Vanessa
Kate, I totally get you with the over-digital-exposure! I love how simple and true to your blog you have stayed. I absolutely believe that less is more, which is why I think so many of us come back to your blog on the daily/weekly!
Good luck with the rest of your book – can’t wait to see it!
xo Vanessa
Kate
Right?! Thank you so much for coming back to my site so often. :)
Jen
More recipes! I hate recipe videos and will not click on them – so stay away from those and stick with text. I recently discovered your website, which is a dream because I’ve given up processed foods and am starting to lead a clean-eating lifestyle. So, I really appreciate all your recipes!
Kate
Thank you, Jen! That’s nice to hear, since everyone’s all, “Videos are the future!” I don’t believe them yet. :) So glad you’re enjoying my recipes!
Maura
I also don’t care for recipe videos! I’m often looking for what to cook for dinner from my regular old office desk and can’t watch videos. Maybe as an added feature or to illustrate how adorable your dog is? Otherwise, I like you just the way you are! :)
Kate
Hehehe, thanks Maura! I am with you on those video concepts. Cookie will definitely be making an appearance in them.
Medha
I love your blog! As any have said below, it’s definitely my first stop for healthier plant-based recipes and inspiration. And I love how all of your recipes use ingredients that I have on hand or that are easy to find! But no matter what’s on this space, I’ll definitely keep coming back for your content :)
This spaghetti looks delicious! Love that it’s a veganized version of a classic and totally digging the half zoodles idea :)
Kate
Thank you, Medha! I appreciate your kind words.I’m really into half zoodle noodle bowls lately. Hehe.
Jeanie
Hi Kate! Your website is my go-to for vegetarian recipes. I am trying to get my family (which includes a meat-eating husband and a picky toddler) to eat more veggies and pulses, so this is always my first stop for dinner ideas. I would love more man-and-kid friendly weeknight dinner recipes, as well as tips on meal planning and pantry stocking. Thank you for all your hard work! :)
Kate
Thank you for saying hi, Jeanie! I’m glad you’re all enjoying my recipes. I’m afraid I’m not very confident in my kid-friendly recipe making abilities, since I don’t have any of my own, but I’d welcome any pointers you have to offer. I’m hoping to share some pantry stocking and meal planning posts/solutions soon!
Danica
This looks wonderful! I can’t wait to make it.
Thank you for taking your reader’s suggestions. I would love more dinner recipes. Specifically, dinner recipes that can be made ahead of time and reheated. My husband and daughter are not vegetarians, so if I want to eat vegetarian meals, I have to make them separately, for the most part. I like the idea of behind-the-scenes blogging/cookbook info, also. Personally, I don’t care for videos. I prefer reading.
Kate
Thank you for your feedback, Danica! I just made dinner with a non-vegetarian the other night. We made big salads and he put chicken on his. Guess it’s not always so simple. :) I’ll see what I can do!
Trish
Videos would be fab! And of course vegan recipes are always on my radar. I do always appreciate you making notes on most of your recipes, however, how to veganize a dish – thank you! You’re the only vegetarian website I follow religiously for that reason!
This dish is pinned for the near future. Looks delish!
Kate
Thank you, Trish! I’m glad you appreciate those pointers. I do my best!
Diane
Kate, I’m a registered dietitian and avid cook and your recipes and approach to food are exactly the way I like to cook and eat. Love the blog as is – just wish you could send recipes daily :-) Love seeing Cookie, too. You’re my favorite food blog!
Kate
That’s great to hear, Diane! I’m glad my recipes meet your standards. I wish I could send recipes every day, too!
Sarah
Seriously, just keep writing recipes! You have a gift for creating delicious, healthy recipes and writing up clear easy to follow instructions :) I personally really like entrees or things that can be eaten as an entree for dinner (I’m a fan of the whole breakfast for dinner thing, haha)
Kate
Oh, I love breakfast for dinner, too! Thank you very much, Sarah!
Rachel
Kate, your site was one of my very first food blogs that I read and cooked from on a regular basis and I visit as often today as I did a few years ago. One thing I love about this space is your consistency– it’s felt very true to itself over the years. I wouldn’t mind one bit if you didn’t change things up or add anything at all, but if there are things that YOU want to share, projects you are excited about, etc. then I’m sure we’ll love it! Keep the recipes coming– love the variety that you bring to the table. My favorites are always your Tex-Mex and Asian inspired dishes!
★★★★★
Kate
Hey Rachel! Thank you so much for your kind words. That’s really great to hear. Hope you’re having a good day!
Michelle
Cooking videos would be amazing!!!
Kate
Thank you! I’m looking forward to making some.
Leah
Hi Kate, your blog is my favorite food blog out there! It is most similar to my style and preference in food. I like how the recipes are down to earth and approachable, and how you are vegan-ish, but still throw in the occasional feta/ yogurt. I picked up the date- tahini shake as one of my go-to regulars, and love how you combine recipes with other stuff periodically.
I know there are programs out there that allow you to post in one place- and then it automatically posts in other social media venues. Or maybe get someone to do that for you, just like I pay someone to fold and put away my laundry!?!? All the best, Leah
Kate
Thank you for your note, Leah! Yay. :) Glad you’re loving that tahini shake. I use some of those scheduling tools already, but I think I could be using them more efficiently. Also, maybe it’s time for me to start paying someone to do my laundry!
Jill
I’m a big fan of your site and your dinner recipes for enchilada sauce, tacos, grain salads and pastas are some of the recipes I cook most often. Your combinations often give me ideas when I’m at the farmers market of what flavors and textures may work well together and I can toss together some quick meals even without a recipe. There is, however, one request from my significant other who does all of the dish washing : can you create some recipes that require fewer dishes to clean up after the cooking is done! He’s often left with sheet pans from roasting, blenders, and sauce pans – even though I (usually) do my best to keep cleaning while I’m cooking.
Kate
Hi Jill! So glad you enjoy those recipes. The sad part is that I really try to keep dishes to a minimum. I haaaaaaate doing the dishes! But I don’t want to sacrifice flavor/texture, either, so I use them as necessary. Eep.
DANA
This looks AMAZING, friend! Bravo!
Maria
I am always looking for new zoodle recipes and this one looks great. Puttanesca is my husband’s all time favorite. I can’t wait to surprise him with this twist (as I’m trying to get him to eat less pasta.) Thanks.
Kate
Perfect! I hope you both love this one, Maria.
Maria
Made yesterday and he loved it! Will definitely make again. Thanks.
Anna
Hi Kate,
I love your blog and have followed for years. Your focus on ingredients, seasonality and method make your recipes (and shopping lists and prep) so easy to follow. One thing I would like to see is your challenges learning a new method or taming a kitchen skill, tool or ingredient. My mid-year resolution is to use our propane grill, something that my husband mastered yet I fear! Videos would be nice, but your photos and writing never leave me wondering how you prepped or created your final dishes. Every recipe I have made of yours has been excellent and your site is my favorite food blog. Looking forward to your book next spring!
Kate
Hi Anna, thank you for your kind words about my work! That’s a great suggestion. I just recently learned how to light a charcoal grill, but I definitely haven’t mastered grilling yet. I will give some thought about how to tackle those new techniques in a fun and public way. :) I can’t wait for you to see the book!
Alexandra
THANK YOU, THANK YOU, THANK YOU for sharing your version of my recipe! I’m so honored by the feature. I’ve been a fan of C&K since the beginning and your seasonal,inventive recipes are some of my all-time favorites (I’m looking at you spinach artichoke enchiladas). Keep up the fantastic work, can’t wait for your book! xo Alex
★★★★★
Kate
Thank you, Alex! I dog-eared so much of your recipes and know that I’ll be consulting your book for inspiration for a long time. I hope you’re really proud of it!
Jo
Hi Kate! I think your blog is great. Your warmth and genuine-ness shine through. I love your recipes and the clean look of your site. I also like the posts that look back at old recipes- you have so many. No videos for me please. I like reading your posts and the recipes. I am happy to read a few non recipe posts too. Please keep doing what you are doing now. Thanks!
Kate
Thank you, Jo! I sure appreciate your feedback. I will keep doing what I’m doing, maybe with some technique videos thrown in there for good measure. :)
Madeline
You are amazing! Your website is my go-to source for healthy, delicious meals. (I mostly make your salads and entrees, just because I don’t tend to make many desserts or drinks, but everything always looks delicious). Favorites include the lemon/zesty arugula and wild rice salad, the roasted red pepper tortilla soup, your black bean/avocado/sweet potato burrito bowl, etc.
I don’t do any social media, but your website is such a fabulous resource (agree with all the commenters re: your fidelity and dedication to the blog and how much we appreciate it). I trust your recommendations and your taste implicitly! I’ve purchased several non-cooking related things you have mentioned (including the fabulous Old Navy leggings), and appreciate whenever you mention them! Your writing is so strong; I love when short personal anecdotes accompany your recipes.
Kate
Hi Madeline, that’s so nice to hear. Thank you for letting me know! Glad you’re loving those leggings. They’re so comfy. I’ve always wanted my blog to be the main attraction, and I’m glad to hear that’s enough for you. xo!
Heather
Hi Kate, I come for vegan recipes, main courses and sides. I love the photos, they draw me and give me a good idea of how complex the recipe will be. Dog pics are always welcome!
I probably wouldn’t watch videos and I don’t do much social media outside of family. I check in with your site every 2 weeks or so when I’m working night shift (on my break time, of course!). I have so many of your recipes and they always turn out great. Did you say you have a cookbook coming out? Can’t wait!
Kate
Thanks for saying hi, Heather, and for reading along! It’s really nice to hear from you. Yes, I have a cookbook coming out next spring (don’t have the exact date just yet). I can’t wait for you to see it! There are lots of vegan recipes in there.
Elvie
It’s all about the recipes for me Kate – please just keep them coming! We eat your food all the time. I’d love to see a few more things that are good for special occasions – I have a vegan dinner party coming up so am on the look out for something that I can spend time cooking and my guests will know I’ve made a special effort.
I’m also really into Japanese food at the moment so any forays you might take in that direction would be most interesting!
Kate
Thank you for your feedback, Elvie! I appreciate it. I have a few special holiday entrees on my list for this fall/winter. I’m not sure if pasta is quite fancy enough for your dinner party, but this ratatouille is great and seasonal, as well as this double tomato pesto option (both are great without the Parmesan).
Elvie
Also meant to add – I’d say stick with the format you have, rather than adding videos or anything – it’s just right for shopping and cooking. Thanks!
Evelyn
Yum!! I’ve never had pasta alla puttanesca again since I quit eating animal products, but I think the Kalamata olives provide just that salty boldness the anchovies normally take care of.
Chatting, eating, and sipping wine are like my favourite things to do in the world, so that sounds absolutely fabulous!
I mainly come here for weeknight dinners. I love pasta in all forms and shapes, and I strongly believe there’s never enough pasta recipes on a blog. You have a couple of amazing ones with pesto or tomato sauce, but I also really like pasta without sauce. There’s for instance this famous Sicilian recipe with roasted cauliflower, raisins, raw red onion and garlic, parsley, pine nuts, red pepper flakes, white wine vinegar, a little bit of sugar to bring out the flavours, and copious amounts of both really good olive oil, and freshly shave Parmesan cheese.
Okay, I do realize I just gave you a full recipe rather than an idea, but you know, pasta like that, with a dressing rather than a sauce and fresh or contrasting flavours, I love those and am curious to see what you spin on those kinds of pasta would be.
I also often make stir fries with noodles or rice during busy weeknights, because I can put in a ton of vegetables, and it all comes together pretty quickly. You have a couple of lovely noodle recipes, but I’d absolutely love it if there would be some more to vary with.
Another thing I make often is vegan breakfast cookies or energy bars to keep myself up and running during the day. You have a couple of lovely ones (the banana bread, several muffins, the cranberry bars), but yeah, like pasta, I feel like there’s never enough oat cookies and the likes on a blog.
Lastly, I’d love to see you do more smoothies, as I make those often and it’s such a convenient way to get in your fruit and vegetables for the morning, as well as something rich in protein, like nut butter or the likes.
Oh, and since your recipes are practically fool proof and I always love your take on things, I’d love to see you do a few ‘classics’, like scrambled tofu, home-made chai, ice coffee, lasagne, vegetarian bolognese, ramen, a chocolate bark with nuts, dried berries or whatever you think is fit for on a bark, vegetarian/ vegan Caesar salad…
I’m very sorry for how long this list turned out! I hope there’s something useable on it, rather than this monster scaring you off completely hahaha. Let’s just say I love your take on food :)
Is there any sight on when you’ll be having your life back and Life After Cookbook begins?
Kate
Hi Evelyn! I couldn’t help smiling as I read through your list because I have covered almost all of those in my cookbook!!! Yay! I put a ton of thought into the mix of recipes and I think you’ll be happy with it. Wish I could send you a copy right now so you could get those recipes from it. I hope to have my life back in a month or so!
Evelyn
Oh, are you kidding me? That’s amazing hahahaha, and yeah, I think I’ll be very happy with it too! And I know, it still takes so lo-hong… I can totally imagine you want to present us with all the recipes NOW, as well, since you put so much effort in it and want to show it to the world.
(And since I later saw you didn’t specifically ask for recipe ideas: I come here mainly for the recipes as well, and sometimes for tips on handy kitchen tools, like a food processor or a tofu press. You’re my bf/ partner his favourite vegetarian food blog too (the guy is a devoted meat eater but he makes a few exceptions), and I think that’s partly because of the great recipes, and partly because of Cookie. So, pictures of Cookie are always welcome as well :) .)
Kate
Evelyn, your comments are just the best. Glad your boyfriend is enjoying my recipes, too! I have been slacking on the Cookie photos lately. More coming soon. :)
Jessica
I have recently stumbled on your blog and i LOVE it! You have inspired me and our dinners have new life. I love that a lot of your recipes that are easy to do on weeknights
Kate
Thank you for saying hi, Jessica! I’m so glad you found my blog. :)
Laura
I am a vegetarian working woman who never finds the motivation to cook. But I just found your blog! This is the first veggie blog I’ve seen with recipes that look so nutritious, delicious, AND not intimidating. This recipe was GOOOOOD. I really enjoyed your modifications from the original. PS Your dog is a cutie pie. I have a little doggie guy myself named Louie. :)
Kate
Hi Laura and Louie and fam! Thank you for your note. I’m so glad you’re enjoying my recipes. I always aim to make them nutritious, delicious and approachable!
Kathrin
Hi Kate,
First off – i adore your blof. Your recipes are just the perfect balance of healthy and delicious, which is why i keep coming back. Since i discovered your blog around Christmas, i havent gone more than a week without 1-3 of your recipes. They are amazing!! Truely! Your spinach enchiladas are officially my fave food in the world.
As a German, I would really appreciate metric measurements, it just makes everything easier..
I also second the comments on “how to prep for a busy week”. Maybe even create some recipe “pairs” that share a common component? Eg the same dressing on two different salads or a pasta sauce that can be reused as an enchilada filling. If that makes any sense…
Please don’t feel pressured with tje whole social media thing. While id love to see some behind the scenes stuff, id love more enchilada recipes even more
will the cookbook be available in europe?
Kate
Hi Kathrin! I like how you spell your name. Mine is Kathryne. I’ve been trying to figure out how to add metric measurements. I hope to come up with a good solution once I finish the cookbook. I love your suggestion to carry recipe components across different recipes, and I have an idea for how to do that in at least one way soon! The cookbook should be available in Europe. There’s a pretty great enchilada recipe in there. :)
Anne
Hi Kate,
Your blog is literally the main source of dinner recipes for me and my husband (he’s vegetarian). It seems like I’ve never hit a wrong note with any of your recipes–delicious and well-written. A few things that would help me since you asked… examples of weekly menus with similar ingredients so I can make sure to use up that last bit of cilantro, tomato paste, etc., tips for can be prepped ahead of time and what to do right before, and/or ideas for simple sides with a main dish recipe–I sometimes struggle with that. Overall, though, your blog has made cooking for my family (in our first year of marriage!) a joy. Thank you!
Kate
Hi Anne, I’m so glad you are both enjoying my recipes! Thank you for letting me know. Those are great ideas, and I’ll try to do a better job of addressing them soon. You’ll definitely find some helpful tips and recipes in my book, too. Congrats on your first year of marriage!
Amelia
This is a great version of my favourite pasta dish. The best I’ve ever had is in a little restaurant in Naples but this lighter version sounds perfect for summer evenings!
I’m new to your blog – it looks fantastic and a list of recipes to try is growing quickly! I’d be interested to find out more uses for cauliflower – I think it’s a bit of an under rated vegetable.
Kate
Amelia, I’m glad you found my blog! Thanks for saying hi. I hope to eat pasta in Naples someday! I love cauliflower, especially roasted. I think you might like these cauliflower tacos?
Giselle
No non-food related links please. Too many food blogs do that and I hate it. I really like your “what to eat this month” posts. Other than that, I really just want recipe posts.
Kate
Ok, that’s good to know! Thank you for your feedback, Giselle.
Alexandra - Nickels and Noodles
Hey Kate,
Call me crazy, but I am not a fan of cooking videos. I feel like social media is pretty saturated with them as is. Watching someone chop a pepper just isn’t my thing; although it is for tons of others.
As for what I’d like to see more of, I think that your blog is prefect just the way it is. I wouldn’t change a thing, except for more Cookie pictures, but that can hardly be a surprise :)
Kate
Hey Alexandra! I’m with you on the cooking videos; it seems like Tasty-style videos are pretty much everywhere now, so I’m not looking to add to the overload. I think I’ll play around with video and see if I can make a few helpful videos and call it good. We’ll see!
Tory
Kate–such a huge fan of your blog! I am psyched for your cookbook too. You are my go-to blog when looking for a recipe! Moving forward, I would love to see a “week meal/dinner plan” (with one shopping trip)–we always get stuck on ideas for dinners and would happily welcome some inspiration. Also, I remember you once did a post “2015 Holiday Gift Guide” which I loved–would you ever do one of your favorites right now (clothing, accessories, books, etc.). I love your refreshing perspective on those things…(it’s a little more laid back that fashion bloggers ;)! Thanks! Keep doing what you’re doing.
Kate
Hi Tory! Thank you for your note! I’ve been hesitant to take on meal plans since I am not experienced in cooking for a family (it’s just me over here). I think I’ll have a solution for you soon, though! I always publish a holiday gift guide with my current favorites. I’m glad you liked that one. I try to limit those to the holidays, but! I just updated my shop page with some of my latest faves. You can always check that “Etc.” tab for new things. :)
Megan
Another big fan here. I love your blog and come back to it over others because 1) I can trust that whatever I make will be good, and not riddled with errors 2) the recipes are attainable for a busy mom to make on a weeknight 3) your site is clean and simple and not trying to do too much.
Thank you for what you do!
Kate
Hi Megan! Thank you. :) I’ve put a lot of effort into making sure my recipes and web design are just right, at the expense of being a more prolific blogger. I’m glad you appreciate that!
Molly
This is my absolute favorite food blog! I try to eat mostly produce and I can count on your recipes to be delicious, creative, and relatively easy to make. I like that you keep things simple and don’t add extraneous ingredients, which saves on food prep time. Would love to see more pics of adorable Cookie! And maybe a dog treat recipe??
Kate
Hi Molly! Thank you for your note. Cookie says hi! I haven’t been snapping as many photos of her lately because I’ve been in a hurry, but she’s as cute and eager for crumbs as ever. I’ve been meaning to figure out a dog treat recipe for ages, but Cookie will eat anything, so she’s not a very good motivator!
Mollie
This looks so good and I love how easy it is to make vegan!
Kate
Thanks, Mollie!
Cassie
Oh, a YouTube channel would be really nice! It would be wonderful to see video tutorials of your recipes!
Kate
Thanks, Cassie! I’ll see what I can do!
Kirsten
I just made this sauce tonight and it is sooooo good. Not for the faint of heart—it has a lot of punch and briny flavor—and super easy to make. Thanks!!
Kate
Thank you, Kirsten! So glad you enjoyed it!
robin T
I will send you a bushel of tomatoes a month if you get rid of that awful newsletter pop-up. Why do so many bloggers feel the need to annoy people into doing what they want?
Kate
You should only see it once every two weeks, are you seeing it more than that? Newsletters are the only form of communication that bloggers can maintain control of (vs. changing Facebook algorithms, etc.), so that is why we all try to grow our lists.
Leslie
I will definitely try this recipe — and I plan to fancy it up with some of the roasted eggplant available at the Whole Food’s salad bar. Just want to suggest though: This recipe can be made gluten free by using 100% buckwheat soba noodles. They are delicious with red sauces.
Kate
Thanks, Leslie! I have the hardest time finding 100% buckwheat soba noodles, but I’m glad they work for you!
Heather
Hi Kate,
I started cooking by weight (grams/ounces) and I love the consistent results. I make a lot of your recipes and I do the math myself but if you also weigh your ingredients I’d love to have that listed. If not, that’s okay!! It certainly won’t stop me from making your recipes. And I suppose that the math is good for my brain : )
Heather
Kate
Hey Heather! I like your attitude. :) I hope to start adding those details someday. Weight really makes more sense for cooking (and especially for calculating nutrition facts for recipes—without weights, everything’s just a rough estimate). I’m trying to find a way to offer metric without making the ingredients list look too long/complicated. Let me know if you have any suggestions, please!
Heather
I like the way weights are listed on smitten kitchen; Deb adds them in parenthesis next to the volume measure. i.e.; 1 cup (200g) sugar. Deb didn’t always have weights either. She may be able to suggest a way to get started. I also like the way King Arthur Flour has three choices: volume, ounces, grams. You just click on the way you would like to see the ingredients listed. That seems like a much larger undertaking. Another thought – will weights be offered in your book? If not, may I suggest a chart of conversions. I refer to the one in The Cook’s Illustrated Baking Book often and find it incredibly helpful!
Michelle
I made this last night and loved it!!! Thank you for another wonderful recipe!
Kate
Awesome! Thanks, Michelle.
Heidi @ Red Checkered Tablecloth
I’m chiming in a little late. I love your blog, Kate. I love your recipes, your photos, the “real person” feel that comes through in your writing. :) I have celiac disease, so I’m especially a fan of your gluten-free recipes. We made your oatmeal blender pancakes and loved them!
Kate
Thank you very much, Heidi! I hope to have more gluten-free recipes for you soon. Glad you enjoyed the blender pancakes; those have been getting mixed reviews. :(
Jean
Hubby and I loved this spaghetti!! Just used zucchini noodles, left off the pasta! Delicious and filling!
Kate
Thank you, Jean! I’m glad to hear it.
Sandy
This was super easy, quick to make & oh so delicious!! My husband loved even just the smell of it cooking! Thanks again Kate!
Kate
Hooray! Thank you, Sandy.
Kathryn
I made this for dinner tonight and was a bit tentative about the recipe at first. I’m not a huge fan of olives and was worried that the sauce would taste plain. Boy was I wrong! The olive flavour was delicious and the parsley finished everything perfectly. I’m sure this one will become a staple for me. Thanks Kate for another delicious recipe!
★★★★★
Ala
I just made this meal now … And it taste soooooooo good
I’ll repeat it for sure
I’m a veggiterian so your website is like a hidden treasure that I found recently … I tried to recipes so far and both of them are so good
Allison
I made this once before- it’s super easy to make and tastes delicious. I just tossed in some store bought spiralized zucchini and let the sauce heat up the noodles. This is great for a quick mid-week meal. I’m going to make it again tomorrow night and the best part is I already have almost all of the ingredients on hand!
★★★★★
Kate
Thanks, Allison! I’m so glad you’re enjoying it. I wish I had a zucchini around; I’d make it for dinner tonight!
Krystal
I’ve made this recipe a few times since you posted it. It is very easy to put together and does not require much effort. The last time I made it, I used a combination of black, green, and Kalamata olives, just to try it out and my husband and I both thought it was great that way too!
★★★★★
Kate
Ohhh, that sounds great! Thank you, Krystal! :)
Malia
Just made this last night and it is so so yummy. One of the best sauces that I have had. Would never have thought to put capers and the brine in it but I think is really what made the taste. Can’t wait to eat this again. Thank you Kate for your great receipes!
★★★★★
Catie
Top with toasted walnuts for a delicious addition.
Kate
Yum :)
Amanda
I finally made this today and it was awesome! I stirred in about 2 TBS of hummus at the end, and it made the sauce so creamy! Definitely making this one again someday :)
lm
You mentioned you would like some feedback about the types of recipes followers would be interested in – I would like to see more vegan recipes. As opposed to the vegetarian recipes that can be adjusted to vegan by substituting something. I find that recipes that start off as 100% vegan taste better than the ones that have to be altered to become vegan – so I typically stay away from those. Thanks!
Kate
Hi Im, thanks for the feedback! I’m a vegetarian and generally try to make the best possible recipes within those constraints. A lot of vegans really love my recipes that require minor substitutions, so I hope you’ll give them a chance.
Susan
I am a longtime vegetarian recently gone vegan. I love your idea of using half and half wheat noodles and veg noodles. It seems a nice transition “thing”. Love all your recipes and can’t wait to try more!
★★★★
Kate
Thanks, Susan! I think it’s a good compromise for the pasta-lovers out there (me). :)
Eleonor
The whole family loves your spaghetti alla puttanesca!
So easy to make and so delicious to eat. :)
Thanks for this, and so many other delicious and simple recipes on your inspiring blog!
Eleonor in Sweden
★★★★★
Kate
Thank you, Eleanor! Hello from Kansas City!
Martin Chappell
Hi Kate,
This recipe is marvellous! But it doesn’t show up on the vegan recipe page…. In fact none of the “Dinner” category recipes are on there? I’m looking at the menu All Recipes > Diet > Vegan , and it has all the recipe types there but no “dinner” or “main meal” category. Maybe a technical bug?
Anyway, another great recipe and full tummys all round :)
★★★★★
Kate
Hi Martin! The dinner recipes are called “entrées” on that page. :)
edred mcnair
I just started my vegan journey and I’m looking for different recipes to make for my family. This looks awesome.
Kate
Great! Let me know how it goes, Edred.
Jane
I bought your cookbook and love it…Thank you for all your hard work! The organization is wonderful, the photos gorgeous, and the recipes are great. Getting ready to prepare this one for tonight. One request though, and that’s to put nutrition information in your recipes. If one is trying to be vegetarian and healthy, calories, carbs, etc would be wonderful to have in the recipes. You have made our transition to vegetarian so much easier! (and i love Cookie). I have a toy poodle so from one dog lover to another, keep cooking!
Susan
Absolutely delicious. Thank you so much for this recipe.
★★★★★
Kate
Glad to hear that, Susan! Thank you, for your review and comment.
Alice
Thanks for such a simple yet delicious recipe. Will definitely make again and have shared recipe with friends already!
★★★★★
Kate
Wonderful, Alice! Thank you, for sharing it with your circle. I appreciate the review!
Diana
I can’t wait to make your Puttanesca sauce! I was thinking about making a bigger batch if you think it would freeze. Good idea? Cheers!
★★★★★
Kate
I haven’t tried freezing it, but since it is a sauce I don’t see why not. Let me know how it goes for you, Diana!
sam
thank you for the recipe. You have a couple typos, one that makes the process confusing – “3. While the sauce cooks,” I think it should be cools? Because we just took it off heat.
In any case, beautiful recipe thanks for sharing it’s delicious
★★★★
Kate
Thanks, Sam!
Juliana Fendez
Such a healthy, colourful and easy recipe to try out, gorgeous pictures love it!
★★★★★
Kate
Thank you!
Lincoln
Made this for a dinner party with friends and it’s so good I make it regularly now! Packed with flavour and super filling
★★★★★
Kate
What a great dinner party dish! Thanks for sharing, Lincoln.
Kurt Holzmuller
I made this tonight and it was great. I admit I added Anchovy because I couldn’t resist. As long as I don’t stare into the Anchovy’s big brown eyes, I can eat them, LOL. Anyway, yummy recipe, quite easy and I will definitely make again!
★★★★★
Kate
Thanks for sharing, Kurt!
Hayley
First time I made this, I found this way too salty. Especially with the extra parm on the side. It was my brand of canned tomatoes. They had almost 1200 of sodium! The second time, I made sure to use a no-salt added can of diced tomatoes. I also reduced the capers and olives to 1/4 cup each. Perfect. Love this one!
If anyone who makes it finds it to be too salty for them, I definitely recommend making sure their tomatoes don’t have any salt.
★★★★★
Kate
I’m happy you were able to make this one work for you the second time, Hayley!
Jade Perry
I tried cooking this recipe for my family the other night, I’m trying to convince them we need to eat less meat and this recipe helped. It was really tasty and delicious, just a tiny bit too salty but I think that was a fault on my part, but all together a really delicious meal. Thanks!
★★★★★
Kate
I’m glad it was a step in the right direction for you, Jade! You can always decrease the salt to your preference.
Lucy
I love pasta puttanesca. Okay, this is really cheating, but I found an almost instant way to make it, if you have leftover cooked pasta in your fridge or freezer. Three ingredients are needed. Cooked pasta, jarred or canned spaghetti sauce (either Rao or Don Pepino), and tapenade (I love Trader Joe’s in the jar). Heat the pasta and sauce (I just nuke till hot). Plate, then add 1 Tbs or more (to taste) of tapenade. That’s it! It’s not authentic, but it’s fine if you’re in a hurry, or lazy, or famished.
Kate
Thanks for sharing!
Erica Normandeau
Hi Kate – I LOVE your blog and primarily cook most of my meals from it! One of my favorite recipes is this puttanesca sauce. Recently I have had the hardest time finding the Muir Glen Chunky Tomato Sauce. I’m starting to think maybe it got discontinued. I also can’t find another brand with a similar product and I don’t think it’s the same with the diced tomatoes. Have you had the same challenge or have you head if they are being discontinued?
★★★★★
Kate
Hi Erica! I’m happy you love it. I honestly haven’t looked in awhile! Let me see if I can investigate. :)
Crystal
Hi Kate, loved this recipe. Capers are one of my favorite ingredients. I made a gravy with them once so good I could just drink it by itself. I omitted the oil and next time think I’ll add mushrooms. I’m always looking for recipes with minimal ingredients that pack a flavor punch. You’re sight is great for that. Been vegan off and on for ten years. One of the things I’m doing to love myself more and lose weight is cook and prepare all my meals and ditch the fast food for good. Thank you.
★★★★★
Kate
Thank you for your comment and review, Crystal!
Brooklyn
My husband and I really enjoyed this!
★★★★★
Barbara May
I made this today for dinner and did not enjoy at all, very briney. I will not make again.
★
Tae
Hi Kate :)
I made this dish a couple weeks ago and it was such a hit! I immediately ordered some muir glen tomatoes and your cookbook on amazon. Haha! I’ve since made a few more things from your website (which were all great!) and can’t wait to make many more.
Thank you for helping me feel confident and comfortable in the kitchen! As well as making cooking a lot more fun :)
★★★★★
Kate
I love all those things! Thank you for sharing, Tae.
Tammy
Thanks so much for this recipe. It’s easy and it went really well in our family where I am a WFPB eater and my husband eats meat. It’s a great pantry dinner.
★★★★★
Alex
Hi Kate,
I absolutely LOVE this recipe and although I hadn’t kept capers and kalamata olives as a pantry staple previously, they are now!
I would like to suggest adding in some canned artichoke hearts for some extra heft to the sauce. I found that addition makes the meal a little more filling.
Roshni
Hi there , My name is Roshni. Can I have a video of Vegan Spaghetti alla Puttanesca. Its not posted on your website.Just the recipe is there not the video… See if you can upload the video of making of Spaghetti.
Mark Blundell
I am a not so competent husband of 30+ years and have dodged the cooking duties in all that time. I have now succumbed to cooking a meal for us both once a week.
I pulled up this recipe totally at random, I found it easy to create and the the results were outstanding. Talk about delicious.
I dont feel so incompetent at cooking any more. Thanks.
Carly
Loved this with chickpea linguine (banza) and zucchini noodles together!
★★★★★
Olga
I love it. The sauce is so good, tastes great along with spaghetti. I like it as a dip too.
★★★★★
PUNITA SHAH
I have been making your recipes the last few weeks and am absolutely loving them. 2 weeks ago I made the veggie lasagna and today the spaghetti alla putanesca. The food was absolutely delicious and out of this world. I love your recipes. Thank you so much.
★★★★★
Monique
This was delicious! I didn’t measure anything but just used the recipe as guidance and it was perfect. I used a jar of passata with a can of diced tomatoes instead of the sauce, and a combination of marinated mixed olives and Moroccan black dried olives. So tasty!
★★★★★
Kate
I’m delighted you loved it, Monique! Thank you for your review.
Carolyn Renee Johnston
Making your Spaghetti alla Puttanesca for the second time. Love it; even my meat eating husband liked it!
Thank you!
Renee
★★★★★
Kate
I love it! Thank you for your review, Carolyn.
Josh F
I made this for my fiancee and I for her birthday dinner and it was delicious. We both enjoyed it a lot.
I was a little nervous about the capers as they can be overpowering but in this dish they just worked!
Really easy to make too!
Steph
I don’t typically post reviews. I made this last night for some friends, everyone loved it. So so good. I used zucchini noodles. I’m already adding it to my rotating menu. Thank you!
★★★★★
Kate
I’m happy you decided to post a review, Steph! I’m happy you loved it.