Traditional Italian dish that originally comes in two versions, with or without anchovies, puttanesca is one of those quick and delicious dishes that you can prepare at any time.
The ingredients you need are few and affordable (you most probably already have them at home), and the recipe is super easy.
To be honest we have never tried the anchovies version as we discovered this dish after we became vegetarians and then, vegan.
But we’re not sad because capers give a wonderful salty taste to this recipe, and you don’t even need anchovies ;-).
We really like linguini and we usually use them for this dish, but you can enjoy it with spaghetti or other pasta of your choice.
What do you think; Will you try it soon?
Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!
Vegan Puttanesca
Ingredients
- 250 gr pasta linguine, spaghetti, etc.
- 45 ml olive oil about 5 tbsp.
- 4 cloves of garlic finely chopped
- 70 gr tomato purée
- 120 gr black olives cut into slices
- 25 gr capers
- pepper, salt (optional)
- crushed red pepper
Instructions
- Boil the pasta for half of the time indicated on the package.
- Heat the oil in a pan and sauté the garlic, the tomato purée, and then, the olives, and the capers. Continue cooking over medium heat.
- When the pasta is half-cooked, transfer it to the pan and continue cooking there, adding a little of the water where they cooked.
- Stir and wait a few minutes until it’s ready. Taste and add salt if necessary (the capers are quite salty, so don’t skip the tasting part!).
- Serve with pepper and crushed red pepper.