A light and delicious bowl of garlicky Vegetarian Spaghetti Puttanesca prepared with capers and olives. This dish does not consist of any anchovies.
Diet Vegetarian, Vegan option, Gluten-Free option
Servings: 4 servings
- 3 tbsp olive oil
- 2 tsp crushed red pepper
- 10 cloves garlic chopped
- 1 large onion chopped
- 4 tbsp capers
- 1/2 cup olives
- 1/2 cup white wine Pinot Grigio or Chardonnay works
- 28 ounces crushed tomato
- 1 pound whole-wheat spaghetti or gluten-free spaghetti
- 1 cup pasta water
- 1/2 cup parsley chopped
- 1 cup or more reserved pasta water
- to taste parmesan cheese freshly grated
- sprinkle parsley chopped
Heat up a pot of water to boil the pasta.
Chop garlic, kalamata olives, and onion. Set aside capers.
Heat up a large pan on medium heat, once hot, add olive oil followed by crushed red pepper. Once the chili flakes sizzle after about 30 seconds...
Add the garlic and onions. Cook for about 5 minutes until the onions soften.
Add capers and olives. Stir.
Immediately add the white wine and scrape off any bits at the bottom of the pan. Cook for 2 minutes.
Now add the crushed tomatoes. San Marzano tomatoes would taste amazing in here.
Stir well. Season with salt and black pepper. Cover with a lid and cook for 10 minutes on low heat.
In the meantime, cook the pasta and follow the instructions on the package. I love using whole-wheat pasta.
Once 10 minutes are up, your sauce should be ready.
Add the spaghetti to the sauce.
Add 1 cup of pasta water, add more later if need be.
Top with fresh parsley. Toss well.
Garnish with parmesan cheese and more parsley if desired.
Vegan option: skip the parmesan cheese.
Gluten-Free option: replace whole-wheat pasta with gluten-free pasta.
Calories: 627kcal | Carbohydrates: 107g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Sodium: 785mg | Potassium: 982mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1433IU | Vitamin C: 32mg | Calcium: 162mg | Iron: 8mg