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My Vegan Spaghetti alla Puttanesca


Olives lovers, here is a recipe you are going to love. This pasta is amazingly flavorful and so easy to make. It takes about 15-20 minutes to make, a perfect weeknight plant-based family dinner.


šŸ½ Serves 4-5

šŸ•˜ 15-20 minutes


Ingredients

  • 2 Tbsp sundried tomato oil

  • 1 red onion

  • 5 cloves of garlic

  • 1 Tbsp bell pepper flakes

  • 1 Tbsp tomato paste

  • 1 Tbsp chopped capers

  • Ā½ cup pitted black olives

  • Ā½ cup pitted kalamata olives

  • Ā½ cup sliced sundried tomatoes

  • 1 can of whole tomatoes

  • 1 cup passata

  • Fresh parsley

  • 250g spaghetti pasta


Notes: Feel free to add some chili flakes for a spicy kick.


Instructions

  1. Prepare the ingredients ā€“ dice the onion, chop the capers, and mince or dice the garlic.

  2. Cook the pasta according to the packaging. Heat a large frying pan to medium and pour sundried tomato oil. Add red onion, garlic, and bell pepper flakes. Fry for 3 minutes.

  3. Add tomato paste, mix well and fry for 2 more minutes. Add capers, olives, and sundried tomatoes. Mix, and incorporate whole tomatoes and passata. Break the tomatoes with a spatula.

  4. Add fresh parsley and simmer for 10-15 minutes (until the pasta is cooked). Add salt and pepper to taste.

  5. Drain the pasta and add it to the sauce. Mix well and serve with more fresh parsley and freshly cracked pepper.

  6. Enjoy! šŸ˜Š




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