Vegan spaghetti puttanesca (one pot)
This recipe for pasta puttanesca is the perfect weekend recipe. For the days you want something delicious and easy to make.
6 servings
Calories: 402kcal
Ingredients
- 2 garlic cloves sliced
- 4 tablespoons olive oil
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 dried red chili pepper
- 1 15-ounce cans crushed tomatoes or tomato puree
- 1 pound spaghetti
- 4 cups hot water
- 1/2 -1 cup black olives
- 4 tablespoons capers
Finish
- chopped parsley
- vegan parmesan cheese
Instructions
- Add the olive oil to a large frying pan or Dutch oven set over medium heat. Gently sauté the garlic for about 30 seconds, ensuring it doesn't burn. Toss in the oregano and dried chili flakes, followed by a pinch of salt, and cook for another 30 seconds.
- Next, pour in water and tomato sauce, and add the spaghetti, ensuring it's completely submerged. If you're using a Dutch oven or pasta pot, use boiling water to help the pasta soften more quickly.
- As the liquid starts to boil, carefully stir the pasta from the bottom up to prevent sticking. Keep a watchful eye on your spaghetti, and continue to stir it throughout the cooking process, which should take about 10-12 minutes. With constant attention and patience, you'll have perfectly cooked spaghetti ready to enjoy!
Notes
- If, for some reason, your pasta is too al dente, add half a cup more water.
- Another tip is to cover it, as the heat in the pot will finish cooking it.
- If you have leftover pasta, store it in the refrigerator in a tightly closed container.
- Reheat it in the microwave or on the stove in a pan with one or two tablespoons of water so that it does not stick.
Nutrition
Serving: 1serving | Calories: 402kcal | Carbohydrates: 59g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 900mg | Potassium: 213mg | Fiber: 4g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 1mg