Vegan Spaghetti with Spicy Tomato Olive Sauce

This Spicy vegan spaghetti is the perfect weeknight comfort food. This simple recipe combines a bold tomato sauce, garlic, and olives into a flavorful pasta dish that’s satisfying, easy to make, and 100% plant-based.

Why You’ll Love This Recipe

I repeatedly return to this spaghetti with spicy tomato sauce and olives, and even my Italian friends ask what the secret is behind the creamy, flavorful sauce.

It’s quick, vibrant, and full of depth. Adding dried red chili, celery, carrot, and olives takes a simple tomato sauce to a new level. It’s vegan, satisfying, and perfect for weeknight dinners and casual gatherings.

Vegan Adaptation and Ingredient Choices

This recipe is naturally plant-based and requires no cheese or cream for a rich texture. The secret lies in simmering a mix of tomatoes, vegetables, and spices until everything blends into a smooth, flavorful sauce.

A dried red chili pepper adds a Peruvian-inspired kick, while celery and carrots provide sweetness and body. Black olives bring a pleasant tang, and bay leaves infuse a deep aromatic note.

Changes to the Original Recipe

Inspired by Italian classics and my Peruvian roots, this version adds chili for spice and extra vegetables for body and nutrition. Unlike some tomato sauces that rely on heavy cream or butter, this one uses olive oil and natural vegetable sweetness to create a creamy result.

Ingredients

For the Sauce

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, thinly sliced
• 1 dried red chili pepper (or to taste)
• 1 can (400 g) crushed or chopped tomatoes
• 1 tablespoon tomato paste
• 2 bay leaves
• Salt and pepper to taste
• 10–12 black olives, sliced

To Serve

• 300–350 g spaghetti
• Fresh basil leaves (optional, for garnish)

More About the Ingredients

Dried red chili — Adds a subtle kick without overpowering the sauce. You can adjust the amount or remove it entirely for a milder version.

Carrot and celery — Used in many Italian soffritto bases, these vegetables balance the acidity of the tomatoes and create a sweet, complex background flavor.

Bay leaves — Essential for aroma. Remove before serving.

Tomato paste — Intensifies the tomato flavor and helps thicken the sauce.

Olives — Add tang and depth. Use good-quality black olives for the best results.

Spaghetti — Any kind of pasta works, but classic spaghetti pairs beautifully with this smooth sauce.

Tips for Making This Spicy Vegan Spaghetti

• Sauté the vegetables gently to build flavor—don’t rush this step.
• Chop the chili pepper or break it in half before adding it to release more heat.
• Simmer the sauce until thickened. The longer it cooks, the creamier it becomes.
• Remove the bay leaves before serving.
• For a smoother sauce, blend it lightly before tossing with pasta.
• Garnish with fresh basil or chopped parsley for color and freshness.

Instructions

1. Heat olive oil in a saucepan over medium heat.
2. Add chopped onion, carrot, and celery. Sauté for about 5 minutes until softened.
3. Add the garlic and dried chili pepper. Cook for 1 minute, stirring constantly.
4. Stir in the tomato paste and cook for another minute.
5. Add crushed tomatoes and bay leaves—season with salt and pepper.
6. Lower the heat and let simmer for 15–20 minutes, stirring occasionally.
7. Meanwhile, cook the spaghetti according to package instructions. Drain and set aside.
8. Add the sliced black olives once the sauce has thickened and stir to combine.
9. Toss the spaghetti with the sauce until evenly coated.
10. Serve with fresh basil leaves on top.

Serving Suggestions and Culinary Pairings

Serve this pasta with a simple green salad or grilled vegetables for a complete meal. On the side, add a slice of toasted sourdough or ciabatta bread to soak up every bit of sauce.

Pair it with a glass of red wine or sparkling water with lemon for a refreshing contrast.

Try Next…

• Singapore Noodles – Vegan Style
• Spicy Vegan Rojak Salad
• Zucchini and Tofu Burgers – High-Protein & Baked

Spaghetti with spicy tomato sauce and olives

Angela Fontana

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting time 10 minutes mins

Total Time 30 minutes mins

Course Pasta

Cuisine Italian

Servings 4 people

Ingredients

  

• 1 Dried red chili
• 4 cloves of garlic.
• 1 Big red onion.
• 1 Small carrot.
• 1 Stalk of celery (approx. 60 grams).
• 2 Bay leaves.
• 1 teaspoon Of dried oregano.
• 1 teaspoon of salt.
• 1/2 teaspoon Of fresh ground pepper.
• 4 tablespoons Of olive oil.
• 700 grams Of tomato passata (pureed, strained tomatoes usually sold in bottles. It's 100% tomato, with no additives or flavorings).
• 50 grams Of pitted black olives.
• Fresh basil leaves.

Instructions

 

• Chop the garlic, onions, carrot, and celery.
• Slice the olives and reserve.
• Put a stewpan on medium heat and add the olive oil.
• Add the onions, garlic, salt, pepper, bay leaves, and oregano as the oil begins to heat up and brown them.
• Add the carrot and celery, and mix well for a few minutes.
• Add the tomato passata a mix well. If it is too dry, add one tablespoon of water.
• Let it cook for 10 minutes; add a bit of water if the sauce is too dry.
• Let the sauce cool down.
• Put the sauce into a mixer and mix well until it becomes soft and creamy.
• Put the sauce back into the stewpan, add the olives, and mix well.
• Cook your spaghetti following the instructions in the package.
• Heat the sauce and mix it with your spaghetti.
• Serve it with a few basil leaves.

Keyword basil, olives, pasta, tomato

Image property of TheTravelNotes.net

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