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 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)
-
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.
Photographer: Dan Jones
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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