Vegetable

Vegan Spaghetti alla Puttanesca

by:
July  6, 2020
Photo by Elina
Author Notes

One of my favourite summer weeknight dishes. Inspired by a recipe from The Pasta Project, but without anchovies to make it vegan and with canned tomatoes instead of fresh to make it a pantry-friendly meal —Elina

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4
Ingredients
  • 2 Garlic cloves
  • 3 tablespoons Olive oil
  • 1 28-oz can diced tomatoes
  • 2 tablespoons Capers
  • 1/2 cup Pitted black olives
  • 1 pound Spaghetti (or pasta of your choice)
  • Salt and pepper to taste
In This Recipe
Directions
  1. Peel and finely chop the garlic cloves. In a medium sized pot, sauté the the garlic in the olive oil on medium heat until fragrant
  2. Add the diced tomatoes, capers, and black olives. Once it starts to bubble, switch to low-medium heat and let it simmer with a lid, stirring occasionally
  3. While the sauce is simmering, set a large pot of salted water to boil and cook the spaghetti according to package instructions. Drain the spaghetti and return to the pot
  4. Toss the spaghetti with the sauce, add salt and pepper to taste

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