Name: Pasta Puttanesca
Prep time: 5 min
Cook time: 15 min
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)

By Evelisse Capó, PharmD, DipACLM

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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

Gluten Free Low Sugar Nut Free

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

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).