Veggie Spaghetti Puttanesca Recipe
A vibrant and flavorful Veggie Spaghetti Puttanesca featuring a medley of tomatoes, olives, capers, and garlic tossed with perfectly cooked spaghetti. This plant-based twist on the classic Italian dish offers a quick and satisfying meal packed with savory and tangy flavors.
- 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
Spaghetti
- 12 oz spaghetti
Sauce
- 2 cups diced tomatoes (canned or fresh)
- 1/2 cup pitted black olives, sliced
- 2 tablespoons capers, drained
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, typically 8-10 minutes. Drain and set aside, reserving some pasta water.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add diced tomatoes, olives, capers, and red pepper flakes if using. Simmer the sauce gently for 8-10 minutes to allow flavors to meld, stirring occasionally. Season with salt and black pepper to taste.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the sauce. Toss well to coat the pasta evenly; if the sauce is too thick, add a splash of reserved pasta water to loosen it. Cook together for 1-2 minutes until heated through.
- Serve: Plate the spaghetti puttanesca and garnish with freshly chopped parsley. Serve hot for a delicious vegetarian meal.
Notes
- Use gluten-free spaghetti for a gluten-free version.
- Add extra chili flakes for more heat.
- Capers and olives provide a naturally salty flavor, so adjust additional salt carefully.
- For added protein, consider topping with toasted pine nuts or a sprinkle of Parmesan cheese if not vegan.
- Leftovers store well in the refrigerator for up to 2 days.
Keywords: veggie spaghetti puttanesca, vegetarian pasta, Italian pasta recipe, spaghetti with olives and capers, easy pasta dinner
Find it online: https://dishedbydana.com/veggie-spaghetti-puttanesca-recipe/
