Raw Vegan Puttanesca Pasta

When deciding to take on a 40 day raw vegan challenge one of my first thoughts is pasta and more accurately rawsta! I have had several raw pastas before, but had never had one of my all time favorites–Puttanesca. With access to our Really Raw Olives-Moroccan Spice and access to Google to find a recipe base to start with I was sufficiently inspired. Much gratitude to Raw Beauty for posting their recipe to get me started. Speaking of which, let’s get started:


Puttanesca Sauce:

  • 1 Cup Sundried Tomatoes soaked in 1 cup of water for 20 minutes or what we did as we were temporarily out of our sundried tomatoes–1 cup of sundried tomatoes that were held in olive oil patted dry
  • 2 cloves of garlic, finely chopped
  • 1 tablespoon red onion, finely chopped
  • 1/2 cup fresh basil, finely chopped
  • 1 cup pitted Really Raw Olives-Moroccan Spice, finely chopped
  • 2 tablespoons brine from Really Raw Olives-Moroccan Spice
  • 1 cup cherry tomatoes, sliced in 1/2 or 1/4
  • 1/2 teaspoon pink Himalayan sea salt (or to taste)

Making the Puttanesca sauce: rough chop the sundried tomatoes (after either removing them from the water or patting them dry from being held in olive oil) and mix well with all other ingredients. We all are big fans of garlic so I dug out the hunks of garlic in the brine and chopped those and added them also. Place in fridge and allow to marinate for at least a half hour.

Raw Zucchini Pasta:


  • 5 Zucchini
  • 2 tablespoons of brine from Really Raw Olives-Moroccan Spice or olive oil (I used 1/2 and 1/2 and wished afterwards I had only used the Moroccan Spice brine for even more flavor)
  • 2 tablespoons fresh squeezed lemon juice

Making the Zucchini Pasta: wash the zucchini and cut both ends off, run through a spirilizer. Toss the zucchini in the Really Raw Olive brine, or olive oil, and lemon juice and let sit at room temperature for at least an hour.



Making the magic happen: Toss your zucchini pasta in the Puttanesca Sauce and enjoy. We also finely chopped Raw Cashews to sprinkle on top, pine nuts would also be a nice touch. This recipe along with a large green salad fed 5 of us well, though there were no leftovers!


Buen Rawvecho!

Did you make this recipe…what little changes did you make? Let us know what you think and how yours turned out?

Photos by Freddy

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