Vegan Lentil Puttanesca Spaghetti Sauce

Written by Sarah Gardner
Jump to Recipe Print Recipe

This vegan lentil puttanesca spaghetti sauce is what I make when I want big, bold Italian energy without babysitting a pot all day. You get the classic puttanesca punch (tomatoes, olives, capers, garlic, chile) plus lentils for that hearty, clingy, almost-meaty vibe that makes pasta feel like dinner-dinner. It tastes like you planned ahead, but it comes together fast enough for a Tuesday, and it freezes like a dream for future you. If you came here hunting for a speggetti sauce recipe that is loud, savory, and not remotely bland, you just found your new default.

PIN IT

Vegan Lentil Puttanesca Spaghetti Sauce (Salty, Briny, Cozy, and Surprisingly Weeknight-Friendly)

A quick, briny vegan puttanesca-style spaghetti sauce made hearty with lentils, olives, capers, and a rich tomato base.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Italian
Servings 6

Equipment

  • Large deep skillet or Dutch oven 12-inch skillet with high sides is ideal for reducing sauce without splatter; a 5 to 6 quart dutch oven works great too.
  • chef knife and cutting board a sharp knife matters here because the sauce is simple; alternatively, use a mini chopper for the onion and garlic.
  • Wooden spoon or silicone spatula use something sturdy to scrape up the browned bits; a flat-edged spatula helps with the fond.
  • Microplane or fine grater for grating garlic if you want it to melt into the sauce; a knife mince is totally fine.
  • measuring cup and measuring spoon you can eyeball once you have made it once, but measuring helps you nail the salty-briny balance.
  • Optional immersion blender not required, but handy if you want a slightly thicker, creamier texture by blending a small portion of the lentils into the sauce.

Ingredients
  

For the lentils

  • 1 cup brown or green lentil rinsed and picked over; avoid red lentils here because they break down too much
  • 3 cup water or vegetable broth for extra savoriness
  • 1 leaf bay leaf optional, but it makes the lentils taste more rounded
  • 1/2 teaspoon kosher salt for seasoning the lentils; reduce if your olives and capers are very salty

For the vegan puttanesca sauce

  • 2 tablespoon extra-virgin olive oil or substitute avocado oil, but olive oil tastes most classic
  • 1 yellow onion finely chopped; shallot works if you want a slightly sweeter base
  • 4 garlic clove minced or grated; add more if you are a garlic maximalist
  • 1 teaspoon crushed red pepper adjust to taste; use 1/2 teaspoon for gentle heat
  • 2 tablespoon tomato paste this helps build depth fast, like a quick spaghetti sauce that still tastes slow-cooked
  • 1 can crushed tomato 28 ounce; fire-roasted crushed tomatoes are great here
  • 1/2 cup pitted kalamata olive roughly chopped; black olive works in a pinch, but kalamata brings the best briny bite
  • 2 tablespoon capers drained; if they are packed in salt, rinse well
  • 1 tablespoon caper brine optional, for extra tang; skip if you prefer a gentler sauce
  • 1 teaspoon dried oregano classic puttanesca vibe; dried marjoram is a nice alternative
  • 1 teaspoon soy sauce or tamari; adds umami in place of anchovy, without making the sauce taste like soy sauce
  • 1/2 teaspoon miso paste white or yellow; optional but gives a subtle sea-salty depth that plays nice with olives and capers
  • 1 piece kombu optional 2-inch piece; simmer in the sauce for 10 minutes, then remove for a whisper of the sea (like anchovy energy, but vegan)
  • 1 teaspoon sugar optional; use only if your tomatoes taste sharp
  • 1/2 teaspoon black pepper freshly ground if possible

To finish and serve

  • 3 cup cooked lentil from the pot above; you will use about 2 1/2 to 3 cup depending on how hearty you want it
  • 1/2 cup pasta water reserved; this helps the sauce cling to spaghetti and turns it glossy
  • 1 pound spaghetti or linguine; for gluten-free, use a sturdy brown rice spaghetti
  • 1/3 cup flat-leaf parsley chopped; basil is less traditional here but still good
  • 1 tablespoon lemon juice optional, to brighten right before serving
  • 1/4 cup vegan parmesan optional; or use nutritional yeast for a lighter, nuttier finish

Instructions
 

Cook the lentils (hands-off but important)

  1. Add lentils, water, bay leaf, and kosher salt to a small pot. Bring to a boil over high heat, then reduce to a steady simmer.
  2. Simmer until the lentils are tender but not mushy, about 20 minutes. You want them to hold their shape so the finished sauce feels hearty, not baby food.
  3. Drain well and remove the bay leaf. If you have time, spread the lentils on a plate for a few minutes so excess steam escapes; less water on the lentils means a thicker, punchier sauce.

Build the puttanesca base

  1. Warm olive oil in a large deep skillet over medium heat. Add the onion with a pinch of salt and cook, stirring often, until soft and translucent, about 6 minutes.
  2. Add garlic and crushed red pepper and cook until fragrant, about 30 seconds. Do not let the garlic brown hard; that can turn the whole sauce bitter.
  3. Stir in tomato paste and cook, stirring constantly, until it darkens slightly and starts to stick to the pan, about 2 minutes. This quick step is how a weeknight sauce gets that 'I simmered all day' vibe.
  4. Pour in crushed tomatoes and scrape up any browned bits from the bottom. Add oregano, black pepper, soy sauce, miso paste, and kombu (if using). Stir until the miso dissolves.

Make it briny, then make it hearty

  1. Bring the sauce to a lively simmer, then reduce heat to medium-low. Simmer uncovered for 10 minutes to concentrate the tomato flavor and mellow the garlic.
  2. Stir in chopped olives, capers, and caper brine (if using). Simmer 5 minutes more. Taste now before adding more salt; capers and olives can swing wildly in saltiness.
  3. Remove kombu if you added it. Stir in the cooked lentils (start with about 2 1/2 cups, then add more if you want it thicker and more filling). Simmer 5 minutes so everything tastes like one sauce, not separate parts.
  4. Adjust the balance: if it tastes too sharp, add sugar 1/2 teaspoon at a time; if it tastes flat, add a splash of caper brine or an extra pinch of salt; if it tastes too salty, add a couple tablespoons of water and simmer 2 minutes.

Cook pasta and finish like a pro

  1. While the sauce simmers, bring a large pot of salted water to a boil. Cook spaghetti until just al dente, then reserve 1/2 cup pasta water and drain.
  2. Add drained spaghetti directly into the skillet with the sauce. Toss over medium heat, adding pasta water a splash at a time, until the sauce coats the noodles and turns glossy, about 2 minutes. This step is what turns it from 'recipes using spaghetti sauce' into a real, restaurant-style pasta moment.
  3. Turn off the heat and fold in parsley and lemon juice (if using). Taste once more and adjust heat, salt, and acidity to your liking.
  4. Serve hot with vegan parmesan or nutritional yeast. Leftovers keep well and taste even better the next day.

Pairings

Pasta Shapes and Serving Ideas

  • Spaghetti or Linguine: the classic choice, and it matches the 'puttanesca' vibe.
  • Bucatini: if you want extra chew and a sauce trap in the middle of every strand.
  • Rigatoni: great if you want a more scoopy, hearty bowl that eats like a stew.

Side Dishes

  • Garlicky Greens: sautéed broccoli rabe, kale, or spinach with olive oil and a pinch of chile flakes keeps the whole meal sharp and not too heavy.
  • Crunchy Salad: arugula with lemon and olive oil is perfect because it mirrors the briny-acidic sauce without competing.
  • Bread Situation: a crusty baguette or focaccia for swiping the bowl clean (highly recommended).

Drinks

  • Red Wine: something bright and not overly oaky, like chianti or barbera, stands up to the olives and capers.
  • No-alcohol: sparkling water with lemon, or iced black tea, cuts the richness and resets your palate.

Make It a Fuller Dinner

If you are feeding big appetites, add roasted eggplant cubes or sauteed mushrooms to the sauce. They soak up flavor and make the whole thing feel like the best homemade spaghetti sauce recipe you can pull off without turning your kitchen into an all-day project.

FAQs

Can I make this with canned lentils instead of cooking lentils from scratch?

Yes. Use 2 can (15 ounce each) lentils, drained and rinsed, and skip the lentil-cooking step. The sauce will be a touch less earthy (canned lentils are milder), so consider adding the optional miso or a little extra oregano.

What makes this a puttanesca-style sauce if there is no anchovy?

Traditional puttanesca often uses anchovy for salty depth. Here, the combo of olives + capers + soy sauce (and optional miso or kombu) gives you a similar savory backbone, keeping it vegan without losing that briny punch.

Is this a quick spaghetti sauce, or does it need a long simmer?

It is absolutely a quick spaghetti sauce. The tomato paste step and the salty-briny ingredients build depth fast, so you get that 'homemade Italian spaghetti sauce' feel in under an hour.

Can I add meat, and what type works best (breast, thigh, boneless, etc.)?

You can, if you are cooking for mixed diets. For poultry, use boneless, skinless chicken thigh (it stays juicier) cut into small pieces and brown it after the onion, before the garlic; chicken breast works too but can dry out. For red meat, brown ground beef or Italian sausage first, drain excess fat, then proceed with the onion and garlic. If you add meat, you may want to reduce the lentils slightly so the sauce does not get too thick.

How do I store and freeze it, and will the pasta get mushy?

Store sauce separately from pasta if possible. Refrigerate in an airtight container for up to 5 days. Freeze the sauce for up to 3 months; thaw overnight in the fridge and rewarm gently with a splash of water. If pasta is already mixed in, it is still tasty, but it will soften as it sits, so it is best eaten within 2 days.

Copyright 2026 The Hungry Goddess, all rights reserved.