Vegan Spaghetti alla Puttanesca

This recipe is perfect for busy weeknight dinners. It├óÔé¼Ôäós made with pantry staples but tastes fresh and delicious. The recipe yields 4 servings.

Price $50.00
  • 30 Min

  • 4 Serve

  • 500 Kcal

Ingredients &

  • Tomato sauce
  • Olives
  • Capers
  • Garlic
  • Olive oil
  • Parsley leaves
  • Black Pepper
  • Salt
  • 28 oz Tomato sauce
  • 1/3 cup Olives
  • 1/3 cup Capers
  • 3 cloves Garlic
  • 1 tbsp Olive oil
  • 1/2 cup Parsley leaves
  • As per taste Black Pepper
  • As per taste Salt


Mix and combine

In a medium saucepan, combine the tomato sauce, olives, capers, olive bring, caper brine, garlic and red pepper flakes. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium and simmer, stirring often, for 20 minutes.

Remove the sauce

Remove the sauce from heat, and stir in the olive oil and almost all of the chopped parsley, reserving some to sprinkle on the finished bowls. Season to taste with freshly ground black pepper and salt, if necessary.

Boil and cook

While the sauce cooks, bring a large pot of salted water to boil and cook your spaghetti according to package directions. Drain and return it to the pot.

Spiralize the zucchini

Spiralize the zucchini with a spiralizer, or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater.

Stir and serve

As all of your components are ready, pour the sauce over the pasta and stir to combine. Stir in the zucchini noodles. If you plan on having leftovers, store extra zucchini noodles separately, as they leech water once they come into contact with salty ingredients. Divide into individual bowls and top each bowl with a light sprinkle of parsley. Serve immediately.

Comments From Home Chefs

Login Required To Post Comment For This Recipe

No Recipe Reviews Found