Veggie Spaghetti Puttanesca Recipe

Introduction

Veggie Spaghetti Puttanesca is a vibrant and flavorful Italian dish bursting with tangy olives, capers, and ripe tomatoes. This simple recipe delivers a satisfying meal that’s perfect for a quick weeknight dinner or a casual gathering.

Ingredients

• 200g spaghetti
• 400g canned tomatoes
• 1/2 cup black olives, pitted and sliced
• 2 tablespoons capers
• 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 and cook the spaghetti according to the 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 until fragrant, about 1 minute.
3. Step 3: Add the canned tomatoes, olives, and capers to the skillet. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly.
4. Step 4: Season the sauce with salt and pepper to taste. Toss the cooked spaghetti into the skillet and combine thoroughly with the sauce.
5. Step 5: Serve the spaghetti puttanesca hot, garnished with fresh parsley if desired.

Tips & Variations

• For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic.
• Use whole cherry tomatoes for a fresher texture if you prefer.
• Substitute spaghetti with gluten-free or whole wheat pasta to suit dietary needs.

Storage

Store leftover spaghetti puttanesca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh ripe tomatoes can be used. Chop them finely and cook a bit longer to break them down into a sauce-like consistency.

Is this recipe suitable for vegans?

Absolutely. This dish contains no animal products and is fully vegan-friendly.

Veggie Spaghetti Puttanesca Recipe

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★★★★★

4.9 from 68 reviews

A vibrant and tangy Veggie Spaghetti Puttanesca featuring al dente spaghetti tossed in a savory sauce made from ripe tomatoes, briny olives, capers, and fragrant garlic. This Mediterranean-inspired dish is quick to prepare and bursting with bold flavors, perfect for a satisfying vegetarian meal.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces spaghetti

Sauce

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 14-ounce can diced tomatoes
• 1/2 cup pitted black olives, sliced
• 2 tablespoons capers, rinsed
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the diced tomatoes, olives, capers, and red pepper flakes if using. Simmer the sauce gently for 8-10 minutes, stirring occasionally, allowing the flavors to meld. Season with salt and black pepper to taste.
3. Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the puttanesca sauce. Toss gently to coat the pasta evenly, adding reserved pasta water a little at a time if needed to loosen the sauce and help it adhere to the pasta.
4. Serve: Divide the pasta among serving plates and garnish with freshly chopped parsley. Serve immediately for best flavor and texture.

Notes

• If you prefer a spicier dish, increase the red pepper flakes to your taste.
• You can substitute black olives with Kalamata olives for a more authentic Mediterranean flavor.
• For a gluten-free option, use gluten-free spaghetti.
• Adding a sprinkle of grated Parmesan cheese on top enhances richness but makes the dish non-vegan.

Keywords: Veggie Spaghetti Puttanesca, vegetarian pasta, Italian spaghetti puttanesca, tomato olive pasta, capers pasta recipe, quick vegetarian dinner