Vegan Spaghetti Puttanesca

italian

Vegan Spaghetti Puttanesca

Spaghetti puttanesca packs a punch, loaded with tasty ingredients like garlic, olives and briney capers. This speedy vegan version removes the anchovies without compromising on flavour. Dinner sorted in 20 minutes!

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Ingredients

  • free from spaghetti 400 g
  • red onion 1 (sliced)
  • garlic cloves 4 (crushed)
  • cherry tomatoes 200 g (sliced)
  • Kalamata olives 100 g (chopped)
  • capers 40 g (drained)
  • chopped tomatoes 400 g
  • flat leaf parsley 1 handful (chopped)

Method

  • Cook the spaghetti according to the packet instructions.
  • Meanwhile, dice the red onion and crush the garlic. Halve the cherry tomatoes. Roughly chop the olives.
  • Heat a dash of oil in a frying pan on a medium/high heat. Add the red onion, garlic and cherry tomatoes, with a pinch of salt, and cook for 4 minutes. Stir in the olives, capers and chopped tomatoes, season to taste and simmer for 6 minutes.
  • While the sauce simmers, finely chop the parsley leaves and stalks.
  • Stir the drained spaghetti into the sauce with the parsley. Serve up and enjoy!

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