Spaghetti alla Puttanesca is now going vegan! No mock tuna, no mock anything here! It's made with all real ingredients. Our Spaghetti alla Puttanesca is spicy, salty, has an anchovy-like flavor to it just like the real thing! Whether you had it before or not, this is a must-try recipe that happens to be one of our favorite creations thus far.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Italian Inspired, Vegan
Servings: 4
Author: Plant-Based Matters
Ingredients
1poundspaghetti
1/4cupextra virgin olive oil
1tspred chili pepper flakes
4clovesgarlicminced
1/4cuppitted kalamata olivessliced
2tbspcapers
1tbspdulse flakes
5 - 6medium size tomatoes
1tbsptomato paste
1tspsalt
1tspsugar(optional)
Minced parsley(garnish)
Black pepper(optional)
Instructions
In a large pot, start boiling water for cooking spaghetti.
Meanwhile, use a high-speed blender to purée tomatoes until smooth. You should have approximately 3 1/2 cups of puréed tomato. Set aside.
Start cooking spaghetti in salted water for 9-11 minutes (or follow the instruction on the package.)
Meanwhile, start preparing the sauce. Heat up a frying pan at medium high heat. Pour extra virgin olive oil and add red chili pepper flakes and garlic. Cook for 1-2 minutes until fragrant and garlic is golden brown and crispy but not burnt which gives more flavor.
Add kalamata olives, capers and dulse flakes. Cook for 1 minute then add fresh tomato purée, tomato paste. Season with salt and sugar (optional.) Reduce the heat to medium and cook for 5-6 minutes until the pasta is done. If the sauce reduced down too much, add some pasta cooking water.
Drain the spaghetti and transfer to the sauce. Give a quick toss.
Serve with minced parsley on top. Drizzle some extra virgin olive oil for the finishing touch. Add some freshly crack black pepper (optional.)
Notes
Use more than the typical amount of extra virgin olive oil for this dish to mock the oiliness of anchovies.
Make this dish slightly saltier than usual tomato sauce to also mock the saltiness of anchovies.