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5 from 2 votes

Potatoes Puttanesca

Do you love classic recipes with a twist? That is exactly what my Potatoes Puttanesca is, a classic (plant-based!) puttanesca sauce served over roasted potatoes and chickpeas instead of pasta, for new textural notes and flavors!
Prep Time7 mins
Cook Time30 mins
Total Time37 mins
Servings: 5
Print Recipe


For the potatoes:

  • 1.5 pounds potatoes, preferably a non-peel variety like Yukon Gold, diced to ½ inch pieces
  • ½ tsp sea salt
  • 1/8 tsp pepper

For the sauce:

  • 2 cloves garlic, diced
  • 4 Tbsps olive oil
  • 2 cups cherry or grape tomatoes, cut in halves
  • ¾ tsp sea salt
  • 20 Kalamata olives, diced
  • 20 Manzanilla olives, diced
  • 1 tsp capers, diced
  • 1 tsp sugar
  • 1 tsp tomato paste

Everything else:

  • 15 oz can chickpeas, drained
  • 3 Tbsp Parmesan, freshly grated, plus more for garnish (omit to keep this dish vegan)
  • 1 Tbsp basil, chiffonade, plus more for garnish


Roast the potatoes

  • Add the potatoes, salt, pepper, and olive oil to a baking sheet. Now toss everything together until the potatoes are coated in the oil and seasonings.
  • Roast the potatoes for 15 minutes.
  • Take them out of the oven, flip each potato piece so that a different side of each potato is face down on the baking sheet, and roast for another 15 minutes. Potatoes are done!
  • While the potatoes roast, make your puttanesca sauce.

Cook the tomatoes

  • In a large skillet, heat the garlic in 2 Tbsps olive oil for about one minute over medium heat.
  • Now add the tomato halves and ½ tsp sea salt.
  • Cook the tomatoes over medium heat for ten minutes, tossing occasionally with your spatula. The tomatoes will soften, release their juices, and break down a bit.
  • After about eight minutes, use your spatula and carefully press down on the tomatoes to encourage them to further release their juices (again, do this carefully so you don’t get tomato juice in your eye!)

Add the olives and seasonings

  • Now add in the olives, remaining ¼ tsp sea salt, tomato paste, sugar, capers, and the remaining 2 Tbsps of olive oil.
  • Cook for 5 minutes over medium heat.
  • Turn off the heat, and add the basil chiffonade and Parmesan (omit to keep vegan). Mix the basil and Parmesan into the puttanesca sauce with your spatula.

Bring it all together

  • Your potatoes and puttanesca sauce should each finish cooking at just about the same time!
  • Once both are done, just add the roasted potatoes and drained chickpeas to the pan with the puttanesca sauce. Mix it all together until each potato and chickpea is coated in the puttanesca sauce.

Serve and enjoy!

  • Serve my Potatoes Puttanesca beside or on top of a bed of arugula for a complete meal, and garnish each plate with additional basil chiffonade and Parmesan, if desired.


This dish is gluten free!
This dish is vegetarian!
This dish is vegan if you omit the parmesan.
And of course, if using parmesan, freshly grate it yourself!