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Vegan Spaghetti alla Puttanesca

  • Author: Simple Vegan Blog
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2-4
  • Category: EntrĂ©es, Sides & Main Dishes
  • Cuisine: Vegan, Gluten Free, Italian

9-ingredient vegan spaghetti alla puttanesca, a delicious, simple and comforting dish, ready in just 20 minutes and perfect for busy weeknight dinners.

Vegan Spaghetti alla Putanesca. - 9-ingredient vegan spaghetti alla puttanesca, a delicious, simple and comforting dish, ready in just 20 minutes and perfect for busy weeknight dinners. #vegan #glutenfree #simpleveganblog
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Ingredients

  • 8 oz spaghetti (225 g), gf if needed
  • 2 cloves of garlic, sliced
  • Dash of cayenne flakes
  • 1 28-ounce can crushed tomatoes (800 g)
  • 2 tbsp capers
  • 1/3 cup pitted black olives (35 g), sliced
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 nori sheet (optional), powdered

Instructions

  1. Cook the pasta according to package directions. Drain and set aside.
  2. In the meanwhile, cook the garlic in a skillet with some oil, water or vegetable stock over medium-high heat until golden brown.
  3. Add the cayenne flakes, tomatoes, capers and olives. Stir and cook for 10 to 15 minutes more, covered.
  4. Remove from the heat, add the salt, pepper and nori (we added the nori sheet into a blender and blended until powdered) and stir.
  5. Add the cooked spaghetti into the skillet, stir, add fresh basil to taste and serve immediately. Keep leftovers in a sealed container in the fridge for 4-5 days.

Notes

  • Feel free to use any type of pasta you have on hand.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 494
  • Sugar: 11.2 g
  • Sodium: 907 mg
  • Fat: 2.9 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 102.9 g
  • Fiber: 7 g
  • Protein: 21.9 g