Puttanesca for vegans

Author: HFG staff

Photographer: Dan Jones

This tasty vegan puttanesca provides two of your five-a-day and is ready in just 15 minutes!

Serves: 1

Time to make: 20 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

2 teaspoons olive oil
2 cloves garlic, sliced
2 pinches chilli flakes
½ x 400g can chopped tomatoes
3 tablespoons capers from a jar, plus a splash of the caper brine
2 tablespoon pitted black olives
60g dried spaghetti

Instructions

Stay Awake

1 Heat the oil in a non-stick frying pan over a medium heat, add the garlic and 1 pinch chilli flakes and fry for about 3 min until the garlic starts to brown. Add the chopped tomatoes, capers, brine and olives, season to taste with freshly ground black pepper, then simmer for about 10 min.

2 Meanwhile, cook the spaghetti in boiling water according to the pack instructions until al dente.

3 Use tongs to transfer the spaghetti to the sauce, along with a couple of tablespoons of the cooking water, and stir together. Sprinkle with the remaining chilli flakes and serve.

Nutrition Info (per serve)

Calories 378 cal

Kilojoules 1582 kJ

Protein 10 g

Total fat 12 g

Saturated fat 1.8 g

Carbohydrates 52 g

Sugar 9.5 g

Dietary fibre 4.5 g

Sodium 827 mg

Calcium 49 mg

Iron 2.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.