An easy vegan pasta dish, when you need to use up a bunch of olives. You don’t really need to add any salt because the olives and capers are plenty salty enough.
I added two tablespoons of olive oil, but you can get by with much less than that. Olives are oily by themselves, and they’ll release a bunch of olive oil as this sauce simmers.
We eat A LOT of pasta because my kids love it and it’s a fantastic way to get them to eat a bunch of vegetables.
Spaghetti alla Puttanesca
Servings: 4
Calories: 315kcal
Ingredients
- 8 ounces uncooked dry spaghetti
- 2 tablespoon olive oil
- 3 garlic cloves (minced)
- 1 15oz can whole peeled tomatoes
- ¼ cup canned black olives (chopped)
- 2 tablespoon capers
- 1 teaspoon dried thyme
- 3 tablespoon fresh parsley (chopped)
Instructions
- Boil a pot of water and cook the spaghetti according to package instructions
- Heat the olive oil in a skillet over medium heat. Add the garlic, cook until fragrant
- Add the canned whole tomatoes, olives, capers, thyme and parsley.
- Bring the mixture to a boil. Turn the heat down to low and simmer for 20 minutes before spooning over the cooked spaghetti.
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