Pasta Puttanesca
This whole food, plant-based vegan pasta puttanesca is prepared without oil. It is a flavorful and nutritious dish, perfect for those looking for a healthy, low-fat meal. The recipe is easy to prepare and features a tangy herb-infused sauce that you can adjust to delight your taste buds.
Prep: 5 mins
Cook: 15 mins
Yield: 4-6 servings
Ingredients
Ingredients
- 12 oz whole grain spaghetti, cooked
- 1 medium onion, diced
- 2 Tbsp dry white wine or low-sodium vegetable broth
- 1 (14-oz) can crushed tomatoes
- 2 tsp Italian herbs
- 4 garlic cloves, crushed
- 1 Tbsp balsamic vinegar
- 2 Tbsp capers
- ¼ cup Kalamata olives
- ½ cup grape tomatoes, halved
- Salt and pepper to taste
- 2 Tbsp chopped fresh basil
- 1 nori sheet, chopped (optional)
Instructions
Instructions
- 1. In a heated pan, sauté the onions for 3–4 minutes.
- 2. Stir in the white wine or vegetable broth, crushed tomatoes, Italian herbs, garlic, balsamic vinegar, capers, and olives and cook for 2 minutes.
- 3. Add the grape tomatoes and cook for 5 minutes.
- 4. Add the cooked pasta to the sauce and mix well.
- 5. Add seasonings and serve with basil and nori (if using).
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