Vegan Spaghetti alla Puttanesca
Try this Vegan Spaghetti alla Puttanesca recipe, or contribute your own.
Try this Vegan Spaghetti alla Puttanesca recipe, or contribute your own.
- 1 tablespoon olive oil
- freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 3 cloves garlic pressed or minced
- 1 large (28 ounce) can of chunky tomato sauce (i recommend
- 1/3 upchopped kalamata olives
- 1/3 upcapers
- 1 tablespoon kalamata olive brine (from your jar of olives)
- 1 tablespoon caper brine (from your jar of capers)
- 1/2 cup chopped fresh parsley leaves divided
- salt if necessary
- 8 ounces whole grain spaghetti or an equivalent combination of spaghetti and zucchini noodles (i used 6 ounces spaghetti and one 8-ounce zucchini, spiralized)
- Carbohydrate 43.0688877236417 g
- Cholesterol 0 mg
- Fat 1.70093031908759 g
- Fiber 0.270103121641696 g
- Protein 8.52882084987581 g
- Saturated Fat 0.273692883004443 g
- Serving Size 1 1 serving (65g)
- Sodium 8.83978307460505 mg
- Sugar 42.798784602 g
- Trans Fat 0.263001098792154 g
- Calories 208 calories
Step-by-step
- 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.
- 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.
- Season to taste with freshly ground black pepper and salt, if necessary (the sauce was already plenty salty for me, so I didn't add any salt).
- 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.
- 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.
- Once all of your components are ready, pour the sauce over the pasta and stir to combine.
- Stir in the zucchini noodles, if using (if you plan on having leftovers, store extra zucchini noodles separately, as they leech water once they come into contact with salty ingredients).
- Divide into individual bowls and top each bowl with a light sprinkle of parsley.
- Serve immediately.
A Weeknight Wonder: My Go-To Vegan Spaghetti alla Puttanesca
As a busy working mom, finding time to cook delicious and nutritious meals can feel like a Herculean task. Between school pick-ups, after-school activities, and the ever-present mountain of laundry, the last thing I want to spend hours on is preparing dinner. But that doesn't mean I'm willing to compromise on flavour or wholesome ingredients. This is where my go-to recipe, Vegan Spaghetti alla Puttanesca, saves the day. It’s quick, it’s easy, and it consistently delivers a burst of flavour that satisfies even the pickiest eaters in my family. The best part? It's entirely vegan, so I can feel good about offering my kids a healthy and plant-based meal without sacrificing taste.
The beauty of this dish lies in its simplicity. Forget elaborate preparations and endless chopping. This recipe is all about bringing together a handful of readily available ingredients to create a flavour explosion. The base is a rich and tangy tomato sauce, enhanced by the briny punch of Kalamata olives and capers. A touch of garlic and red pepper flakes adds a delightful warmth, while fresh parsley brings a vibrant freshness to the whole dish. I usually opt for whole grain spaghetti for added fibre, but feel free to experiment with gluten-free pasta or even zucchini noodles for a lighter option. The process itself is straightforward: simmer the sauce, cook the pasta, combine, and serve. It's a recipe that even a culinary novice can master, making it a perfect weeknight meal for those days when time is of the essence.
Beyond its convenience, this Vegan Spaghetti alla Puttanesca holds a special place in my heart. It’s a dish that embodies my commitment to both healthy eating and efficient time management. It allows me to spend quality time with my family without sacrificing the joy of cooking. The satisfaction of creating a vibrant, flavourful meal from simple ingredients is something I truly cherish. It's a testament to the idea that healthy eating and busy lifestyles aren't mutually exclusive. With a little planning and the right recipe, delicious and nutritious meals are well within reach, even on the busiest of weekdays. This recipe has become a staple in our home, and I hope it finds its way into yours too. It’s a simple pleasure that brings us all together around the table, sharing stories and creating memories over a hearty and satisfying meal.
One of the things I love most about this recipe is its adaptability. I often adjust the ingredients based on what's fresh and available at the farmers' market. Sometimes I add a handful of cherry tomatoes for extra sweetness, or a sprinkle of sun-dried tomatoes for a more intense flavour. The beauty of Puttanesca is that it’s incredibly forgiving; you can experiment with different ingredients and seasonings to create your own unique version. Feel free to add other vegetables like artichoke hearts, spinach, or mushrooms. You can also adjust the spice level by adding more or less red pepper flakes, depending on your preference. The possibilities are endless!
I've found that this dish also makes for excellent leftovers. The flavours actually deepen overnight, making it even more delicious the next day. I often pack it for lunch, knowing I'll have a satisfying and healthy meal waiting for me at work. This makes it incredibly efficient: prepare one meal and have delicious lunch for the next day! The vibrant colours and the aroma alone make this a dish worth preparing and enjoying time and time again. It's a perfect example of how a simple, well-crafted recipe can bring so much joy and satisfaction to both the cook and the eaters.
The other great thing about this recipe is that it’s inherently flexible. I sometimes swap the spaghetti for other types of pasta – linguine or even penne works wonderfully. And, on occasions when I’m really short on time, I might skip the zucchini noodles altogether and just stick to the spaghetti. It never fails to deliver a delicious and satisfying meal, whatever variations I employ. It truly is a recipe that embraces flexibility and allows you to adapt it to your own preferences and available ingredients. The heart of the recipe remains the same – that glorious blend of tomato, olives, capers, and garlic – but the possibilities for customization are vast. Try it, experiment with it, and make it your own!
In short, this Vegan Spaghetti alla Puttanesca is more than just a recipe; it's a lifesaver for busy individuals who still want to enjoy delicious, healthy, and easy-to-make meals. It's a testament to the fact that wholesome, flavourful food doesn’t need to be complicated or time-consuming. With a minimal number of ingredients and a straightforward preparation process, it offers a delicious and satisfying culinary experience that fits seamlessly into even the most demanding schedules. It is a true testament to efficient cooking that doesn't compromise on taste, health or convenience. This is a recipe that has changed my weeknight dinners for good.
