Spaghetti Alla Puttanesca
Spaghetti Alla Puttanesca is such a simple pasta recipe and is packed full of flavour! This is the Neapolitan version which is also vegan.
Dice garlic into pieces, not too small as they can burn fast. Sauté in olive oil over a medium heat
Chop olives into half and roughly chop capers
Once garlic is lightly golden, add olives, capers and half of the parsley. Sauté for a few minutes.
Add tomatoes and with a wooden spoon, chop the tomatoes into half to allow them to cook faster. Season with oregano and let it simmer
In the meantime, start to cook the pasta in heavily salted water
Once pasta is cooked to al dente, add it straight to the sauce along with a good splash of pasta water. Add remaining parsley and let it finish cooking together in the sauce for a few minutes
Serve pasta with a sprinkle of chopped parsley for garnish and enjoy!
Calories: 465kcal | Carbohydrates: 74g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Sodium: 719mg | Potassium: 444mg | Fiber: 5g | Sugar: 5g | Vitamin A: 424IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 3mg