Vegan Spaghetti alla Puttanesca
PREP 10 MIN•COOK 15 MIN
Puttanesca is a classic Italian sauce commonly made with tomatoes, olives and capers. For those who speak Italian, the name is a bit saucy, too.
DF
EF
GF
NS
NF
VE
V
Number of servings
2
140g spaghetti, dried (or gluten free)
2 tsp olive oil
1 red onion finely chopped
1 garlic clove minced
1⁄2 tsp chilli flakes
1 tin of crushed tomatoes (400g tin)
2 tbs nutritional yeast
2 tsp capers drained
10 kalamata olives pitted & halved
1⁄4 bunch of fresh basil (150g bunch) leaves picked
Cook spaghetti in a saucepan of salted boiling water according to packet instructions (about 10-12 minutes). Drain.
Meanwhile, heat olive oil in a large non-stick frypan over medium heat. Cook onion for 5 minutes until soft. Add garlic and chilli and cook for another minute. Stir through tomatoes, nutritional yeast, capers, olives, season with salt and pepper and simmer for 10 minutes.
Toss through drained spaghetti and basil and divide between plates to serve.
Energy (kJ)
1685 kJ / 402 cals
Protein
14.2 g
Fat
10.7 g
Sat. Fat
2.6 g
Carbs
57.4 g
Sugar
7.8 g
Fiber
7.8 g
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