Pasta Puttanesca
This Pasta Puttanesca is my go-to comfort dish that's bursting with flavor and memories of cozy dinners with friends. It's a vibrant mix of tangy tomatoes, briny olives, and capers that feels like a warm Italian hug in a bowl.
I first stumbled upon this recipe during a rainy weekend when I was craving something hearty and quick.
I love how just a few simple ingredients come together to create such a bold and satisfying dish.
The secret, I discovered, is in gently simmering the sauce to let all the flavors meld beautifully.
This recipe always reminds me of cooking with my grandmother, who taught me that food is as much about love as it is about nourishment.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I prefer using whole wheat spaghetti for its nutty flavor and extra fiber, but if you're avoiding gluten, any gluten-free pasta will work just fine. Sometimes, I add sun-dried tomatoes to the sauce for a deeper, more intense tomato flavor – it really takes it up a notch!
Tips & Notes
- •I like to soak the capers in water for about 10 minutes before using them to mellow out their saltiness.
- •I always keep a jar of crushed red pepper flakes on hand – a pinch in the sauce adds the perfect amount of heat.
- •Leftovers taste even better, so I make a big batch and store it in the fridge for quick lunches during the week.
Recipe Variations
- •If I'm in the mood for greens, I'll toss in a handful of spinach or kale just before serving for a nutrient boost.
- •Roasted red peppers are my secret weapon when I want to add a touch of sweetness and a smoky depth to the sauce.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce.
Frequently Asked Questions
Can I make this dish gluten-free?
Yes, simply substitute the whole wheat spaghetti with gluten-free pasta.
What can I use instead of capers?
You can use chopped green olives or omit them altogether if you prefer.
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This Pasta Puttanesca is my go-to comfort dish that's bursting with flavor and memories of cozy dinners with friends. It's a vibrant mix of tangy tomatoes, briny olives, and capers that feels like a warm Italian hug in a bowl.
Ingredients
Instructions
- 1
Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- 3
Pour in the canned crushed tomatoes and stir well. Bring the sauce to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
- 4
Add the sliced black olives and capers to the sauce, stirring to combine. Season with salt and black pepper to taste. Let it simmer for an additional 5 minutes.
- 5
Add the cooked spaghetti to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- 6
Remove from heat and garnish with freshly chopped parsley before serving. Enjoy your delicious Vegan Pasta Puttanesca!
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