Mince the garlic cloves finely and shred the nori into thin pieces—this prep work ensures you can work quickly once the oil is hot. Fill a large pot with salted water and bring it to a rolling boil; this will be ready for the pasta in the next step. Chop the kalamata olives and fresh parsley, and measure out all remaining ingredients so everything is within arm's reach.

Heat the olive oil in a large sauce pan over medium heat. Add the minced garlic and red pepper flakes, stirring constantly for about 1-2 minutes until the garlic turns golden and fragrant—this infuses the oil with flavor without burning the garlic, which would make it bitter. Immediately add the shredded nori and stir for 1 minute to release its umami-rich, briny character that replaces the anchovies in traditional puttanesca.

While the aromatic base develops, add the spaghetti to the boiling water and cook according to package directions until al dente (usually 9-11 minutes for Barilla). Meanwhile, pour the canned tomatoes into the sauce pan with the garlic mixture, crushing them slightly with a wooden spoon to break them down. Add the oregano and stir well to combine. Let the sauce simmer uncovered for about 12-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld. I like to taste the sauce at the 10-minute mark to see if it needs more simmering time—canned tomatoes vary in liquid content, so adjust accordingly.

When the sauce has thickened, stir in the chopped kalamata olives and capers. Add the tamari, nutritional yeast, and lemon juice, stirring to combine evenly. Taste and adjust the seasoning with salt and freshly ground black pepper—remember that olives and capers are already quite salty, so add salt gradually. I find that the nutritional yeast adds a subtle savory depth that ties everything together beautifully.

When the pasta is al dente, reserve 1/2 cup of the starchy pasta water, then drain the spaghetti in a colander. Add the cooked pasta directly to the sauce pan and toss gently to coat, adding a splash of the reserved pasta water if needed to create a silky consistency. Divide into serving bowls and top with the fresh chopped parsley for brightness and color.