Puttanesca for vegans
Puttanesca for vegans is not only a hearty and delightful dish but it also carries the rich flavors of traditional Italian Puttanesca, minus the anchovies. A perfect blend of olives, capers, tomatoes, and spices, this dish promises a burst of flavor with every bite, all the while catering to vegan diets.
Ingredients for Puttanesca for vegans
- Olive oil: 3 tbsp (45 ml)
- Garlic cloves, minced: 4
- Red chili flakes: 1/2 tsp (2.5 ml)
- Canned diced tomatoes: 1 can (400g)
- Black olives, pitted and chopped: 1/2 cup (120 ml)
- Capers: 3 tbsp (45 ml)
- Fresh parsley, chopped: 1/2 cup (120 ml)
- Salt: to taste
- Pepper: to taste
- Spaghetti: 8 oz (225g)
Time
- Preparation: 10 minutes
- Cooking: 20 minutes
- Total: 30 minutes
Serves
Serves 2
Nutritional Facts (per serving)
- Calories: 450 kcal
- Protein: 12g
- Fat: 10g
- Carbohydrates: 80g
- Fiber: 5g
- Sugar: 6g
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and red chili flakes, sautéing for about 2 minutes until fragrant.
- Pour in the canned diced tomatoes with their juice.
- Add the chopped olives and capers, stirring to combine.
- Let the sauce simmer on a low heat for about 15 minutes, allowing flavors to meld.
- Meanwhile, cook spaghetti as per package instructions.
- Once the pasta is cooked, drain and add it to the skillet.
- Toss everything together, ensuring the spaghetti is well-coated with the sauce.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot.
Tips
- For an added depth of flavor, try roasting the tomatoes beforehand.
- If you prefer a bit more heat, adjust the chili flakes to your preference.
- Ensure the pasta is al dente to keep a good texture with the sauce.
Serving Suggestions
- Serve hot, with a side of vegan garlic bread or a fresh green salad.
- Complement it with a chilled glass of lemon iced tea or your preferred vegan beverage.
- For dessert, consider pairing with a light vegan sorbet to cleanse the palate.
PUTTANESCA FOR VEGANS
Puttanesca for vegans is not only a hearty and delightful dish but it also carries the rich flavors of traditional Italian Puttanesca, minus the anchovies. A perfect blend of olives, capers, tomatoes, and spices, this dish promises a burst of flavor with every bite, all the while catering to vegan diets.
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Nutritions
Nutrition Facts
PUTTANESCA FOR VEGANS
Amount per Serving
Calories
450
% Daily Value*
Fat
10
g
15
%
Carbohydrates
80
g
27
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Olive oil: 3 tbsp 45 ml
- Garlic cloves minced: 4
- Red chili flakes: 1/2 tsp 2.5 ml
- Canned diced tomatoes: 1 can 400g
- Black olives pitted and chopped: 1/2 cup (120 ml)
- Capers: 3 tbsp 45 ml
- Fresh parsley chopped: 1/2 cup (120 ml)
- Salt: to taste
- Pepper: to taste
- Spaghetti: 8 oz 225g
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and red chili flakes, sautéing for about 2 minutes until fragrant.
- Pour in the canned diced tomatoes with their juice.
- Add the chopped olives and capers, stirring to combine.
- Let the sauce simmer on a low heat for about 15 minutes, allowing flavors to meld.
- Meanwhile, cook spaghetti as per package instructions.
- Once the pasta is cooked, drain and add it to the skillet.
- Toss everything together, ensuring the spaghetti is well-coated with the sauce.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve hot.
Notes
TIPS
- For an added depth of flavor, try roasting the tomatoes beforehand.
- If you prefer a bit more heat, adjust the chili flakes to your preference.
- Ensure the pasta is al dente to keep a good texture with the sauce.
- Serve hot, with a side of vegan garlic bread or a fresh green salad.
- Complement it with a chilled glass of lemon iced tea or your preferred vegan beverage.
- For dessert, consider pairing with a light vegan sorbet to cleanse the palate.
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