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Vegan caper puttanesca

This tasty vegan puttanesca is taken from Miguel Barclay's book One Pound Vegan. It provides two of your five-a-day and is ready for plates in just 15 minutes!

Serves 1

Prep Time 5min

Cooking Time 15min

Ingredients

  • 2tsp olive oil
  • 2 garlic cloves, sliced
  • 2 pinches chilli flakes
  • ½ x 400g can chopped tomatoes
  • 20g capers from a jar, plus a splash of the caper brine
  • 20g pitted black olives
  • 60g dried spaghetti

 

Method

  1. Heat the oil in a non-stick frying pan over a medium heat, add the garlic and 1 pinch chilli flakes and fry for about 3 min until the garlic starts to brown. Add the chopped tomatoes, capers, brine and olives, season to taste with freshly ground black pepper, then simmer for about 10 min.
  2. Meanwhile, cook the spaghetti in boiling water according to the pack instructions until al dente.
  3. Use tongs to transfer the spaghetti to the sauce, along with a couple of tablespoons of the cooking water, and stir together. Sprinkle with the remaining chilli flakes and serve.

Recipe from Vegan One Pound Meals by Miguel Barclay (Headline, £16.99), out now.

Nutrition per serving

Read more on how we calculate nutrition.
378kcal 10g 12g 1.8g 4.5g 9.5g 2.1g 49mg 52g 2.7mg

Comments (1)

  1. Avatar

    I tried this recipe yesterday for dinner.
    Absolutely amazing!
    I didn’t have any canned tomatoes at home, hence I chopped some cherry toms and cooked it – turned out pretty delicious.
    Will definitely cook it again! *.*

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