Vegan Spaghetti alla Puttanesca Recipe

Boil water for the pasta.

Salt the boiling water and let it come back to a boil before adding spaghetti.

Heat a skillet over medium heat and add 3 to 4 tablespoons of extra virgin olive oil.

Add 3 to 4 garlic cloves, finely sliced or chopped, and cook until just lightly golden.

Add 1 tablespoon of capers (rinse if brined) to the skillet.

Add a handful of chopped parsley and 100 grams of black olives (rinsed).

Add 400 grams of fresh sauce tomatoes (crushed by hand if whole) to the skillet.

Bring the sauce to a bare simmer while cooking spaghetti until al dente (1 minute less than package instructions).

Save 1 cup of pasta water before draining spaghetti.

Drain the spaghetti and add it to the sauce in the skillet.

Add a little pasta cooking water to help coat the pasta with the sauce.

Raise the heat to medium-high and let it come to a vigorous simmer, stirring and shaking the pan as needed.

Add more pasta water if the sauce starts to dry out.

Equipment Needed

Spice Level:

Dietary