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 provides a taste of the sea.

Puttanesca [Vegan]

Calories

450

Serves

2

Cooking Time

15

Advertisement

Ingredients

  • 5.3 ounces Fettuccini
  • .7 ounces Olive oil
  • .35 ounces Garlic minced
  • 10.5 ounces Cherry tomato cut in half
  • .7 ounces Capers rinsed and chopped
  • 1.75 ounces Olives kalamata
  • 1 each Red chili sliced
  • 1 ounce Parsley Italian
  • 1 teaspoon Pink salt to taste
  • 1 teaspoon Black pepper - ground to taste
Advertisement

Preparation

  1. Crush garlic clove
  2. Rinse and finely chop capers
  3. Wash and chop parsley
  4. Drain and slice Kalamata olives
  5. Boil some water, add salt, cook Fettuccine for 8 to 10 minutes, or as according to packet instructions.
  6. Heat frying pan
  7. Add olive oil, followed by crushed garlic; cook gently for 2 minutes
  8. Add chili and tomatoes; cook for 8-10 minutes
  9. Add the chopped caper and olives to the sauce
  10. Drain the cooked pasta.
  11. Add the drained pasta to sauce, mix it all together
  12. Add chopped parsley and check seasoning
  13. Sprinkle with some extra olives and capers to garnish
  14. Top with some fresh parsley leaf and a drizzle of olive oil
Advertisement
Advertisement
Advertisement