From Cookie and Kate
Vegan Spaghetti alla Puttanesca
- Time
- 30 min
- Makes
- 4
- Ingredients
- 12
Get the recipe at Cookie and Kate (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 1 large (28 ounce) can of chunky tomato sauce (I recommend Muir Glen brand) or diced tomatoes
- ⅓ cup chopped Kalamata olives
- ⅓ cup capers
- 1 tablespoon Kalamata olive brine (from your jar of olives)
- 1 tablespoon caper brine (from your jar of capers)
- 3 cloves garlic, pressed or minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- ½ cup chopped fresh parsley leaves, divided
- Freshly ground black pepper
- Salt, if necessary
- 8 ounces whole grain spaghetti, or an equivalent combination of spaghetti and zucchini noodles (I used 6 ounces spaghetti and one 8-ounce zucchini, spiralized)
Nutrition
- Calories
- 341 calories
- Fat
- 9.3 g
- Serving size
- 1 serving (each with 2 ounces pasta, no zucchini)
- Fiber
- 9.5 g
- Sugar
- 1.1 g
- Sodium
- 1059.7 mg
- Protein
- 9.5 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 58.6 g
- Saturated fat
- 0.7 g
As published by Cookie and Kate.
The method
The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.