Puttanesca for vegans
Ingredients
- 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
Instructions
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)
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Calories 378cal
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Kilojoules 1582kJ
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Protein 10g
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Total fat 12g
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–Saturated fat 1.8g
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Carbohydrates 52g
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–Sugars 9.5g
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Dietary fibre 4.5g
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Sodium 827mg
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Calcium 49mg
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Iron 2.7mg
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