Veggie Spaghetti Puttanesca Recipe

Introduction

Veggie Spaghetti Puttanesca is a vibrant and flavorful pasta dish that combines the tang of tomatoes, the briny punch of olives and capers, and the aroma of garlic. This simple yet satisfying meal is perfect for a quick weeknight dinner with a Mediterranean twist.

Ingredients

• 200g spaghetti
• 400g ripe tomatoes, chopped
• 100g black olives, pitted and sliced
• 2 tablespoons capers, rinsed
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
2. Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Step 3: Add the chopped tomatoes, olives, and capers to the skillet. Cook for 5-7 minutes until the tomatoes soften and the sauce thickens slightly. Season with salt and pepper.
4. Step 4: Toss the cooked spaghetti with the sauce until well combined. Serve immediately, garnished with fresh parsley if desired.

Tips & Variations

• For extra depth, add a pinch of red pepper flakes when sautéing garlic for a bit of heat.
• Use cherry tomatoes for a sweeter, more concentrated flavor.
• Substitute whole wheat or gluten-free pasta to suit dietary preferences.
• Add chopped fresh basil or oregano for an herbal twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil to loosen the sauce if needed. For best texture, enjoy the dish fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned crushed or diced tomatoes work well and can save time, especially when fresh tomatoes are out of season.

Is this dish suitable for vegans?

Absolutely! This recipe contains no animal products and is naturally vegan. Just make sure the pasta you use does not contain eggs if strict veganism is desired.

Veggie Spaghetti Puttanesca Recipe

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★★★★★

4.6 from 73 reviews

This Veggie Spaghetti Puttanesca is a vibrant and flavorful Italian pasta dish featuring a savory sauce made from tomatoes, olives, capers, and garlic. It combines the zingy, briny flavors of the Mediterranean in a simple yet satisfying meal that’s perfect for a quick weeknight dinner or a comforting lunch. The dish is entirely vegetarian and highlighting fresh ingredients for a wholesome flavor.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces spaghetti

Sauce

• 2 cups ripe tomatoes, chopped or crushed
• 1/2 cup Kalamata olives, pitted and sliced
• 2 tablespoons capers, drained
• 3 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta, reserving a little pasta water for later.
2. Prepare the sauce: While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant but not browned, about 1 minute.
3. Add tomatoes and seasoning: Stir in chopped tomatoes, olives, capers, and red pepper flakes if using. Simmer the sauce gently for about 7-10 minutes until it thickens slightly. Season with salt and black pepper to taste.
4. Toss pasta with sauce: Add the drained spaghetti directly into the skillet with the sauce. Toss well to combine, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce and help it coat the pasta evenly.
5. Serve: Garnish with chopped fresh parsley and serve immediately while hot.

Notes

• You can use canned crushed tomatoes if fresh tomatoes are not available.
• Adjust the amount of garlic and olives to your preference for stronger or milder flavors.
• Red pepper flakes add a nice heat, but they can be omitted for a milder dish.
• Reserve some pasta water to adjust the sauce consistency as needed.
• Pair with a crisp green salad or crusty bread for a complete meal.

Keywords: vegetarian spaghetti puttanesca, Italian pasta recipe, veggie puttanesca, vegetarian pasta sauce, quick dinner recipes