Vegan Spaghetti alla Puttanesca

By Cookie and Kate (385 recipes)

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
  • 1 tablespoon caper brine (from your jar of capers)
  • 1 tablespoon Kalamata olive brine (from your jar of olives)
  • 1 tablespoon olive oil
  • 3 cloves garlic, pressed or minced
  • 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)
  • â…“ cup capers
  • â…“ cup chopped Kalamata olives
  • ½ cup chopped fresh parsley leaves, divided
  • ¼ teaspoon red pepper flakes
  • Freshly ground black pepper
  • Salt, if necessary

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  • Prep Time
  • Cook Time
  • Yield
  • 4 servings

Instructions

Read the preparation instructions at Cookie and Kate


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