Vegan Spaghetti alla Puttanesca Recipe

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Max Moore Modified: March 23, 2022
Vegan Spaghetti alla Puttanesca Recipe

How To Make Vegan Spaghetti alla Puttanesca

Want a sumptuous meal using just the basics? Hop on this light vegan spaghetti dish laced with olives and capers to transform your night into a banger.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

For Puttanesca Sauce:

  • 28ozchunky tomato sauce,1 large can, or diced tomatoes
  • cupKalamata olives,chopped
  • cupcapers
  • 1tbspKalamata olive brine,from jar of olives
  • 1tbspcaper brine,from jar of capers
  • 3garlic cloves,pressed or minced
  • ¼tspred pepper flakes
  • 1tbspolive oil
  • ½cupfresh parsley leaves,chopped, divided
  • freshly ground black pepper
  • salt,if necessary

For Everything Else:

  • 8ozwhole grain spaghetti,or an equivalent combination of spaghetti and zucchini noodles

Instructions

Puttanesca Sauce:

  1. In a medium saucepan, combine the tomato sauce, olives, capers, olive bring, caper brine, garlic, and red pepper flakes. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium and simmer, stirring often, for 20 minutes.

  2. Remove the sauce from heat, and stir in the olive oil and almost all of the chopped parsley, reserving some to sprinkle on the finished bowls.

  3. Season to taste with freshly ground black pepper and salt, if necessary.

  4. While the sauce cooks, bring a large pot of salted water to boil and cook your spaghetti according to package directions. Drain and return it to the pot.

Vegan Spaghetti alla Puttanesca:

  1. If you’re adding zucchini noodles, spiralize the zucchini with a spiralizer, or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater.

  2. Once all of your components are ready, pour the sauce over the pasta and stir to combine.

  3. Stir in the zucchini noodles, if using. If there are leftovers, store extra zucchini noodles separately, as they leech water once they come into contact with salty ingredients.

  4. Divide into individual bowls and top each bowl with a light sprinkle of parsley. Serve immediately.

Nutrition

  • Calories: 314.67kcal
  • Fat: 6.47g
  • Saturated Fat: 0.95g
  • Monounsaturated Fat: 3.74g
  • Polyunsaturated Fat: 1.10g
  • Carbohydrates: 56.19g
  • Fiber: 6.19g
  • Sugar: 8.75g
  • Protein: 10.67g
  • Sodium: 1366.38mg
  • Calcium: 75.24mg
  • Potassium: 785.61mg
  • Iron: 3.92mg
  • Vitamin A: 79.72µg
  • Vitamin C: 25.29mg
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