Vegan Puttanesca
This vibrant vegan puttanesca is a delightful and satisfying pasta dish, bursting with a perfect balance of sweetness, saltiness, acidity, and spiciness. Made with high-quality cherry tomatoes, garlic, chilli, capers, and Kalamata olives, it creates a light, flavorful sauce reminiscent of summer. An impressive yet easy meal for any occasion.
Instructions
- 1
Boil a large pot of water and cook your gluten-free penne pasta (340 g) until al dente, following package instructions.
- 2
Heat a pan over low-medium heat. Add olive oil (3 tbsp) and swirl. Add cloves (3 garlic) (finely diced) and hot chilli flakes (0.5 tsp) (or red chilli (1 fresh)) and fry gently for about 3 minutes, stirring frequently to prevent burning. Add capers (2 tbsp) (chopped) and fry for another 2 minutes.
- 3
Add cherry tomatoes (600 g) (quartered), olives (30 Kalamata) (de-stoned and quartered), and sugar (0.5 tsp). Sauté gently for 1-2 minutes until tomatoes start releasing their juices. Season with [salt] and [pepper] to taste.
- 4
Drain the cooked pasta, reserving pasta water (3 tbsp).
- 5
Combine the drained pasta with the sauce in the pan. Mix well. Season with [salt] and [pepper] to taste. Add reserved pasta water (3 tbsp) if the sauce is too dry. Mix well.
- 6
Serve immediately, garnished with fresh chopped [fresh parsley].
Nutrition Facts
Per portion
Macronutrients
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