Spaghetti Alla Puttanesca
Spaghetti Alla Puttanesca is a classic Neapolitan pasta, packed with flavor from staple ingredients like ripe tomatoes, savory olives, and tangy capers. This inherently vegan dish is perfect for a quick and satisfying weeknight meal. For an extra crunch, consider topping it with Pangrattato.
Instructions
- 1
Dice garlic cloves (4 clove). Sauté in extra virgin olive oil (2 tbsp) over medium heat until lightly golden.
- 2
Halve black olives (120 g) and roughly chop capers (1.5 tbsp).
- 3
Add black olives (120 g), capers (1.5 tbsp), and half of the chopped parsley (1 handful) to the pan. Sauté for 3 minutes.
- 4
Add canned whole roma tomatoes (425 g), breaking them up with a wooden spoon. Season with dried oregano (1 tsp) and simmer.
- 5
Meanwhile, cook spaghetti pasta (360 g) in heavily salted [sea salt] water.
- 6
Once spaghetti pasta (360 g) is al dente, add it to the sauce along with a good splash of [pasta water]. Stir in remaining [chopped parsley] and let it finish cooking together in the sauce for 2 minutes.
- 7
Serve immediately, garnished with [chopped parsley] and enjoy!
Nutrition Facts
Per portion
Macronutrients
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