Vegan spaghetti alla puttanesca

Name: Vegan spaghetti alla puttanesca
Total time: 30 min
Yield: For 2 people
Ingredients: 250 gr. wholemeal spaghetti; 1/2 kg. ripe tomato; 2 cloves of garlic; 3 tablespoons extra virgin olive oil; 10 black olive; 1 tablespoon of caper; 1 tablespoon of oregano; 1 teaspoon dried basil; 1/2 teaspoon pepper; 1 bay leaf; 1 pinch of salt; 1 teaspoon whole cane sugar; 1 cayenne chilli (dried)

30 mTotal time

EasyDifficulty

2Servings

This is one of the quickest recipes there is: a pasta dish with a sauce that, as those of you who know it already know, is very easy to make and at the same time full of nuances thanks to the mix of its ingredients, which bring different touches of flavor: from salty to spicy, by way of sweet and sour.

This dish provides carbohydrates, which give us energy to make up for the wear and tear that the normal functioning of our body causes and to recover from overexertion; fiber, to slow the absorption of those carbohydrates and reduce the rise in blood glucose and the insulin response; lycopene (linked to the prevention of some types of cancer); heart-healthy unsaturated fatty acids; vitamins A, B2, B9 (folic acid), C and E; and minerals such as potassium, calcium, iron, zinc, magnesium and sodium.

As you will see, this recipe leaves out the anchovies, which makes it healthier and milder without being any less delicious.

Notes

We recommend using pear tomatoes because they have a lower degree of acidity, but you can also substitute them with a 1/2 kg jar of whole tomatoes.

When buying whole wheat pasta, make sure that it is made with whole wheat flour, not with durum wheat semolina and bran, since in refinement the cereal loses its nutrients and all that remains is the fiber of the added bran.

In the event that you miss a saltier flavor like the one that the anchovies bring to the traditional recipe, you can add a tablespoon of Mugi miso sauce after adding the rest of the ingredients, stirring so that it dissolves in the sauce, but without bring it to a boil.

The smaller the type of pasta (macaroni, spirals, bows ...), the better it will mix with the sauce and the greater prominence it will have.

Tap on the steps to mark them as done

Step 1
In a saucepan, heat water with a few drops of oil, 1 bay leaf and salt. When it comes to a boil, add the pasta and let it cook for the time specified on the package.
Step 2
While the pasta is cooking, heat the 3 tablespoons extra virgin olive oil in a pan. When it's warm, add the sliced garlic and let it brown slightly. Then add the washed, peeled, seeded, and chopped tomatoes; all the spices, salt, and sugar; and let it fry over medium heat until the tomatoes are cooked.
Step 3
Next, we toss the pitted olives into pieces, the capers minced, and the cayena pepper open and without pips. Mix with the tomatoes and let 5 minutes with the fire to the minimum so that all the ingredients are mixed well.
Step 4
Finally, when the pasta is cooked, we pass it through cold water, drain it and mix it with the sauce.

Notes

We recommend using pear tomatoes because they have a lower degree of acidity, but you can also substitute them with a 1/2 kg jar of whole tomatoes.

The smaller the type of pasta (macaroni, spirals, bows ...), the better it will mix with the sauce and the greater prominence it will have.

Vegan spaghetti alla puttanesca

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Notes

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