Pasta alla Puttanesca Vegana

Pasta alla Puttanesca Vegana is a vibrant and flavorful Italian dish, featuring a rich tomato sauce infused with olives, capers, and garlic. This vegan version captures the essence of the traditional recipe while being completely plant-based and delicious.

Ingredients

• Spaghetti - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Red chili flakes - 1 teaspoon
• Canned diced tomatoes - 400 grams
• Black olives - 100 grams, 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, then add the spaghetti and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large pan over medium heat.
3. Add the minced garlic and red chili flakes to the pan, sautéing for about 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Stir in the canned diced tomatoes, and let the mixture simmer for about 10 minutes, stirring occasionally.
5. Add the sliced black olives and capers to the sauce, mixing well and allowing to simmer for an additional 5 minutes.
6. Once the pasta is cooked, reserve a cup of pasta water and then drain the spaghetti.
7. Combine the drained spaghetti with the sauce, adding a splash of reserved pasta water if needed to reach desired consistency.
8. Season with salt and black pepper to taste, then remove from heat and stir in the chopped fresh parsley.
9. Serve hot, garnished with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 75 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from tomatoes, which support heart health.
• High in dietary fiber from olives and whole grain pasta, promoting digestive health.

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