Makes 2 servings
Puttanesca is an Italian sauce made from simple ingredients like garlic, canned tomatoes, kalamata olives, and capers. I love making spaghetti with puttanesca sauce because it is a light, savory meal that is loaded with flavor. This puttanesca sauce comes together in 30 minutes and has a nice balance of salty, acidic, and spicy flavors. The brine from the kalamata olives adds a touch of saltiness and red pepper flakes add a spicy kick to the dish. A sprinkle of fresh Italian parsley adds freshness to the dish along with a pop of color. Try making this plant-based puttanesca sauce and savor its robust flavor.
1 tbsp. olive oil
1/3 cup onion, diced
2 cloves garlic, minced
1/3 cup Kalamata olives, sliced in half lengthwise
2 tbsp. Kalamata olive brine
2 tbsp. capers
¼ tsp. red pepper flakes
1 (14.5 oz.) can diced tomatoes
½ cup Italian parsley, chopped
8 oz. spaghetti
- Sauté onions in olive oil in a large pan over medium heat for five minutes. Add in garlic and sauté for one minute until fragrant.
- Reduce heat to low and add in tomatoes, olives, capers, olive brine, and red pepper flakes. Simmer for 15 minutes.
- While sauce is simmering, bring a large pot of water to boil. Once water is boiled, add in spaghetti and cook for 10 minutes until tender. Stir occasionally.
- After sauce has simmered for 15 minutes, turn off heat and add in chopped parsley. Mix well to combine. Add cooked spaghetti to puttanesca sauce and toss to combine.
- Serve and enjoy!
By Tiffany Wu / Guest Blogger
Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.