Vegan Spaghetti alla Puttanesca
Ingredients
Puttanesca sauce
-
1
large (28 ounce) can
chunky tomato sauce
-
⅓
cup
chopped Kalamata olives
-
⅓
cup
capers
-
1
tablespoon
Kalamata olive brine
-
1
tablespoon
caper brine
-
3
cloves
garlic
-
¼
teaspoon
red pepper flakes
-
1
tablespoon
olive oil
-
½
cup
chopped fresh parsley leaves
-
to taste
freshly ground black pepper
-
to taste
salt
Pasta
-
8
ounces
whole grain spaghetti
-
1
medium
zucchini
Instructions
- Combine the tomato sauce, olives, capers, olive brine, caper brine, garlic, and red pepper flakes in a medium saucepan and simmer for 20 minutes.
- Remove the sauce from heat, stir in olive oil and most of the chopped parsley, and season with black pepper and salt if needed.
- Cook the spaghetti according to package directions in a large pot of salted boiling water, then drain and return to the pot.
- Spiralize the zucchini or prepare it into noodles as desired.
- Pour the sauce over the pasta and stir to combine, adding zucchini noodles if using.
- Serve in individual bowls, topped with a sprinkle of parsley.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
800mg
Cholesterol
0mg
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