Pasta alla Puttanesca

Pasta alla Puttanesca is a vibrant and flavorful vegan breakfast dish that combines the robust flavors of tomatoes, olives, and capers. This dish is perfect for a hearty start to your day, providing a deliciously satisfying meal that is both simple and quick to prepare.

Ingredients

• Whole wheat spaghetti - 150g
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Red chili flakes - 1/2 teaspoon
• Canned diced tomatoes - 400g
• Black olives - 100g, pitted and sliced
• Capers - 2 tablespoons, rinsed and drained
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic and red chili flakes to the skillet, sautéing for about 1-2 minutes until fragrant.
4. Stir in the canned diced tomatoes, black olives, and capers, and bring to a simmer. Cook for about 5 minutes, allowing the flavors to meld.
5. Once the pasta is ready, reserve a cup of pasta water and then drain the pasta.
6. Add the drained pasta to the skillet with the sauce, tossing to combine. If the sauce is too thick, add a bit of reserved pasta water to reach the desired consistency.
7. Season with salt and black pepper to taste, and stir in the fresh parsley just before serving.
8. Divide the pasta between two plates and serve hot.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 65 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from tomatoes, which may help reduce the risk of chronic diseases.
• High in fiber from whole wheat pasta and olives, promoting digestive health.

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