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.

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Spaghetti alla Puttanesca

Total Time20

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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