Vegan Puttanesca

Vegan Puttanesca is a bold and flavorful pasta dish that combines the zest of tomatoes with olives and capers, creating a delightful medley that is both satisfying and wholesome. This quick and easy recipe is perfect for a busy weeknight dinner while still delivering a gourmet experience.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Red pepper flakes - 1/2 teaspoon
• Canned diced tomatoes - 400 grams
• Black olives (pitted and sliced) - 100 grams
• Capers - 2 tablespoons, rinsed
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (for a cheesy flavor, optional)

Steps

1. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
2. In a large skillet, heat the olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for about 1-2 minutes until fragrant.
3. Add the canned diced tomatoes to the skillet, stirring well. Let it simmer for about 5-7 minutes until slightly thickened.
4. Stir in the black olives and capers, cooking for an additional 3-4 minutes. Season with salt and black pepper to taste.
5. Add the cooked pasta to the skillet, tossing to combine with the sauce. If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached.
6. Remove from heat and stir in chopped fresh parsley and nutritional yeast if using.
7. Serve immediately with more parsley or nutritional yeast on top if desired.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes and garlic, which can support heart health.
• High in fiber due to pasta and olives, promoting digestive health.

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