Vegan Spaghetti Puttanesca

Name: Vegan Spaghetti Puttanesca
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: italian

James Wythe

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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Vegan Spaghetti Puttanesca

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Ingredients

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