20-Minute Vegan Pasta Puttanesca
This vegan pasta puttanesca blends garlic and chilli flakes with the pungent flavours of Kalamata olives and capers all in a deliciously rich tomato sauce. It's also the easiest vegan puttanesca sauce you'll ever find as it's ready in just 20 minutes.
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Servings: 4
Calories: 340kcal
Ingredients
- 14 oz (400 g) pasta
- ¼ cup (50 ml) extra virgin olive oil
- 4 large garlic cloves, finely chopped
- 1 can (14 oz / 400 g) peeled plum tomatoes, crushed by hand
- 3.5 oz (100 g) Kalamata olives, pitted, roughly chopped
- 2 tablespoon capers, drained
- 1 tablespoon dried oregano
- ¼ teaspoon (0.25 teaspoon) red chilli flakes
- 2 tablespoon fresh parsley, minced
Instructions
- Bring a large pot of water to a boil and salt it generously. Boil the pasta according to the instructions on the package until al dente. Reserve 1 cup of pasta water before draining.
- Meanwhile, heat the oil in a large pan over medium heat. Add the garlic and saute for 1 minute until fragrant. Next, add the tomatoes, olives, capers, oregano, and chilli flakes.¼ cup extra virgin olive oil4 large garlic cloves1 can (14 oz / 400 g) peeled plum tomatoes3.5 oz Kalamata olives2 tbsp capers1 tbsp dried oregano¼ tsp red chilli flakes
- Lower the heat and simmer for 6-7 minutes until thickened. Add the pasta to the sauce and toss it over low heat until covered in sauce. Add the parsley, season to taste and serve immediately.14 oz pasta2 tbsp fresh parsley
Nutrition
Serving: 1serving | Calories: 340kcal | Carbohydrates: 38g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Sodium: 270mg | Fiber: 4g | Sugar: 3g