Pasta alla Puttanesca di Mare

Pasta alla Puttanesca di Mare is a delightful vegetarian twist on the classic Italian dish, featuring a robust tomato sauce infused with olives, capers, and a medley of seafood-inspired flavors. This dish is perfect for seafood lovers looking for a meat-free option that still delivers on taste and authenticity.

Ingredients

• Spaghetti - 200 grams
• Cherry tomatoes - 300 grams, halved
• Garlic - 3 cloves, minced
• Black olives - 50 grams, pitted and sliced
• Capers - 2 tablespoons, rinsed
• Olive oil - 3 tablespoons
• Red pepper flakes - 1 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Vegetable broth - 250 milliliters
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic and red pepper flakes to the skillet, sautéing until fragrant, about 1 minute.
4. Stir in the halved cherry tomatoes and cook for 5-7 minutes, allowing them to soften.
5. Add the sliced black olives and capers to the skillet, stirring to combine.
6. Pour in the vegetable broth and lemon juice, bringing the mixture to a gentle simmer for another 5 minutes.
7. Once the spaghetti is cooked, reserve 1/2 cup of pasta cooking water, then drain the pasta and add it to the skillet with the sauce.
8. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
9. Season with salt and black pepper to taste, and finish with chopped fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from tomatoes, which may help reduce inflammation.
• High in dietary fiber from whole ingredients, promoting digestive health.

Tags