Vegan Spaghetti alla Puttanesca

As seen on

Cookie + Kate

Total Time

30 minutes

Prep Time

10 mins

Cook Time

20 mins

Rating

(41)

Ingredients

4 servings

1 large (28 ounce) can of chunky tomato sauce or diced tomatoes
⅓ cup chopped Kalamata olives
⅓ cup capers
1 tablespoon Kalamata olive brine (from your jar of olives)
1 tablespoon caper brine (from your jar of capers)
3 cloves garlic, pressed or minced
¼ teaspoon red pepper flakes
1 tablespoon olive oil
½ cup chopped fresh parsley leaves, divided
Freshly ground black pepper
Salt, if necessary
8 ounces whole grain spaghetti, or an equivalent combination of spaghetti and zucchini noodles (6 ounces spaghetti and one 8-ounce zucchini, spiralized)

Beginner Italian Dinner Pasta ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

In a medium saucepan, combine the tomato sauce, olives, capers, olive brine, 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.

Step 2

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.

Step 3

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.

Step 4

If you’re adding zucchini noodles, spiralize the zucchini with a spiralizer or turn into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater.

Step 5

Once all of your components are ready, pour the sauce over the pasta and stir to combine. Stir in the zucchini noodles, if using. Divide into individual bowls and top each bowl with a light sprinkle of parsley. Serve immediately.