Puttanesca for vegans
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
- 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
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 378cal
-
Kilojoules 1582kJ
-
Protein 10g
-
Total fat 12g
-
–Saturated fat 1.8g
-
Carbohydrates 52g
-
–Sugars 9.5g
-
Dietary fibre 4.5g
-
Sodium 827mg
-
Calcium 49mg
-
Iron 2.7mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
