Puttanesca for vegans
- 2 teaspoons olive oil
- 2 garlic cloves, 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
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)
Total fat 12g
–Saturated fat 1.8g
Dietary fibre 4.5g
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