Puttanesca
Puttanesca is a classic Italian pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, capers, anchovies, and garlic. This quick and easy vegan version omits the anchovies. The capers and Kalamata olives still providing plenty of umami saltiness, while the spirulina pasta... Read More
Ingredients You Need for Puttanesca [Vegan]
How to Prepare Puttanesca [Vegan]
- Crush garlic clove
- Rinse and finely chop capers
- Wash and chop parsley
- Drain and slice Kalamata olives
- Boil some water, add salt, cook Fettuccine for 8 to 10 minutes, or as according to packet instructions.
- Heat frying pan
- Add olive oil, followed by crushed garlic; cook gently for 2 minutes
- Add chili and tomatoes; cook for 8-10 minutes
- Add the chopped caper and olives to the sauce
- Drain the cooked pasta.
- Add the drained pasta to sauce, mix it all together
- Add chopped parsley and check seasoning
- Sprinkle with some extra olives and capers to garnish
- Top with some fresh parsley leaf and a drizzle of olive oil
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