I only ate puttanesca in a restaurant for the first time a few years ago meaning that I have only ever eaten gluten free versions of this dish! It is one I really enjoy because of how quick and simple it is to make, therefore, I wanted to create a vegan version so I could continue eating it.
One of the key parts of puttanesca is the salty flavour from the anchovies, obviously to make this fish free I had to come up with a good alternative flavour wise and, after some experimenting, found that capers and soy sauce make a great substitute.
With it being so quick to throw together it makes the perfect weekday dinner if you don’t have a great deal of time or energy to cook. I like this meal topped with a little sprinkle of dairy free style parmesan cheese or nutritional yeast but this is completely optional.