The Recipe
Vegan Spaghetti alla Puttanesca
COOK TIME : 20 minutesPREP TIME : 10 minutes
From Cookie and Kate
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Ingredients
DESCRIPTION
This easy vegan pasta alla puttanesca is perfect for busy weeknight dinners! It's made with pantry staples but tastes super fresh and delicious. Recipe yields 4 generous servings.
INGREDIENTS
- 1 large (28 ounce) can of chunky tomato sauce (I recommend Muir Glen brand) or diced tomatoes
- â…“ cup chopped Kalamata olives
- â…“ cup capers
- 1 tablespoon Kalamata olive brine (from your jar of olives)
- 1 tablespoon caper brine (from your jar of capers)
- 3 cloves garlic, pressed or minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- ½ cup chopped fresh parsley leaves, divided
- Freshly ground black pepper
- 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)
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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