Plant-based Pasta Puttanesca
Here’s a simple and delicious pasta recipe you can make for a quick weekday lunch or dinner 🍝 Plant-based puttanesca pasta is suuper easy to make, and only requires only a few stable pantry items!
Recently I’ve learned to appreciate super simple dishes with few main ingredients. And this plant-based puttanesca recipe is all about simplicity!! It’s basically just olive oil, garlic, tomatoes, olives, and capers, and ahh. It tastes SO GOOD. This will be my new stable pasta for busy (or lazy) days. Maybe it will be yours too 😎
PLANT-BASED PASTA PUTTANESCA RECIPE
Cooking time 15 min
Serves 2-3
Ingredients
- Can of crushed tomatoes (400 g or 14 oz)
- GF pasta, about 100 g or 3-5 oz per person
- A handful of Kalamata olives
- 3 garlic cloves, thinly sliced
- 1 red chili
- 2 tablespoons capers (+ a little bit of the preserving liquid)
- 2-3 teaspoons of dried basil
- Salt and black pepper to taste
- Olive oil
- A little bit of pasta water
Instructions
- Add a generous amount of olive oil into your pan and cook garlic and chilies until they soften up a bit (a few minutes). Cook your pasta in generously salted water (save some of the pasta water!)
- Add the rest of the ingredients and cook for 10 mins or so. Drain your pasta and add it to the sauce together with the saved pasta water. Check the taste and add salt and black pepper.
- Serve with basil and roasted tomatoes (slowly roasted on the stove, over medium heat) 🌱 Feel free to top it off with parmesan! Here’s a recipe for super easy & umami-filled vegan parmesan.
