Vegan Pasta Puttanesca
A simple but delicious pasta dish
Ingredients
- 500 g Spaghetti - or pasta of your choice
- 5 tbsp Olive Oil
- 3 cloves Garlic - finely chopped
- 3 Sage leaves - shredded
- 1 Rosemary - fresh, finely chopped
- 1 tbsp Parsley - finely chopped
- ½ teaspoon dried Oregano
- 1 or 2 pinches Chilli Flakes - (to taste)
- 1 tbsp Capers - rinsed
- 1 can Tomatoes
- 20 Olives - roughly chopped, or a tbsp of Tapenade
Instructions
- Heat the oil gently in a saucepan. Add the garlic, sage and rosemary and cook for a couple of minutes until fragrant. Do not allow to brown.
- Stir in the tomatoes, breaking them up gently with the back of your wooden spoon.
- Add a pinch or two (depending on how hot you like it!) of chilli flakes, pinch of oregano, and the capers. Season lightly with salt, heavily with pepper. Simmer for 10 minutes.
- Cook your pasta, whilst the sauce is simmering, according to instructions on the packet
- Serve over your drained pasta and apply to face!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Pasta Puttanesca
Serving Size
50 g
Amount per Serving
Calories
652
% Daily Value*
Fat
23
g
35
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Sodium
377
mg
16
%
Potassium
305
mg
9
%
Carbohydrates
95
g
32
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
17
g
34
%
Vitamin A
191
IU
4
%
Vitamin C
2
mg
2
%
Calcium
44
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.