Spaghetti Puttanesca
A light and delicious bowl of garlicky Vegetarian Spaghetti Puttanesca prepared with capers and olives. This dish does not consist of any anchovies.
Servings: 4 servings
Equipment
Ingredients
- 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
for garnish
- to taste parmesan cheese freshly grated
- sprinkle parsley chopped
Instructions
Prep
- Heat up a pot of water to boil the pasta.
- Chop garlic, kalamata olives, and onion. Set aside capers.
Cook
- 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.
How to serve?
- Add more parmesan cheese to a bowl.
- Add pasta.
- Coat well. The cheese will stick to the pasta and it tastes sooooo good!
Notes
Vegan option: skip the parmesan cheese.
Gluten-Free option: replace whole-wheat pasta with gluten-free pasta.
Nutrition
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