Espaguete à Putanesca Vegana

Espaguete à Putanesca Vegana is a vibrant and flavorful vegan pasta dish, featuring a rich tomato sauce infused with olives, capers, and garlic. This Brazilian twist on the classic puttanesca is both hearty and satisfying, perfect for a comforting meal.

Ingredients

• Spaghetti - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Red chili flakes - 1/2 teaspoon
• Canned crushed tomatoes - 400 grams
• Green olives - 100 grams, pitted and sliced
• Capers - 2 tablespoons, rinsed
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Boil a large pot of salted water and cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, sautéing for about 1 minute until fragrant.
3. Pour in the canned crushed tomatoes and stir well. Reduce the heat and let it simmer for about 10 minutes, allowing the sauce to thicken.
4. Add the sliced green olives and capers to the sauce, mixing well. Season with salt and black pepper to taste and simmer for an additional 5 minutes.
5. Toss the cooked spaghetti into the sauce, ensuring it's well coated. Cook for another 2 minutes to heat through.
6. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 62 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• High in antioxidants from the tomatoes, which may help reduce inflammation.
• Rich in dietary fiber from the olives and capers, promoting digestive health.

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