Veggie Spaghetti Puttanesca Recipe

Introduction

Veggie Spaghetti Puttanesca is a vibrant and flavorful pasta dish that combines the tangy taste of tomatoes, salty olives, and briny capers. This simple recipe is perfect for a quick weeknight dinner that doesn’t compromise on bold Mediterranean flavors.

Ingredients

• 200g spaghetti
• 2 cups chopped tomatoes
• 1/2 cup pitted olives, sliced
• 2 tablespoons capers, drained
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain, reserving a cup of pasta water.
2. Step 2: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Step 3: Add the chopped tomatoes, olives, and capers to the skillet. Simmer for 5-7 minutes, stirring occasionally, allowing the flavors to meld. Season with salt and pepper.
4. Step 4: Toss the cooked spaghetti into the sauce, adding a little reserved pasta water if needed to loosen the sauce. Mix well to coat the pasta evenly.
5. Step 5: Serve immediately, garnished with fresh parsley if desired.

Tips & Variations

• For extra heat, add a pinch of red pepper flakes to the garlic while sautéing.
• Use sun-dried tomatoes for a richer flavor if fresh tomatoes are out of season.
• Feel free to add chopped fresh basil or oregano for a herbal twist.
• Vegan and gluten-free variations are easily possible by using gluten-free pasta.

Storage

Store leftover spaghetti puttanesca in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil to maintain moisture. Avoid microwaving directly as it may dry out the pasta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work well and can even intensify the flavor. Use about one cup of canned diced tomatoes as a substitute.

Is this dish suitable for meal prep?

Absolutely. It reheats well and the flavors develop nicely after resting, making it a great option for make-ahead meals.

Veggie Spaghetti Puttanesca Recipe

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5 from 359 reviews

A vibrant and flavorful Veggie Spaghetti Puttanesca that combines al dente spaghetti with a tangy tomato sauce enriched with olives, capers, and garlic. This easy-to-make Italian-inspired dish is perfect for a quick weeknight dinner, offering a delightful balance of briny and savory flavors.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pasta

• 8 ounces spaghetti

For the Sauce

• 2 cups diced tomatoes (fresh or canned)
• 1/2 cup pitted olives, sliced (black or kalamata)
• 2 tablespoons capers, rinsed
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Optional: red pepper flakes for heat

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta and set aside.
2. Prepare the sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1 minute. Add diced tomatoes, olives, and capers. Stir to combine and let the sauce simmer gently for 5-7 minutes to meld the flavors. Season with salt, black pepper, and red pepper flakes if using.
3. Toss pasta with sauce: Add the cooked spaghetti to the skillet with the sauce. Toss well to coat the strands evenly with the puttanesca sauce. Cook together for another 1-2 minutes to let the pasta absorb some of the sauce flavors.
4. Serve: Remove from heat and serve immediately. Optionally, garnish with chopped fresh parsley or basil and a drizzle of olive oil.

Notes

• You can use either fresh tomatoes or canned for the sauce depending on season and availability.
• Adjust the amount of olives and capers according to taste as they contribute a salty tang.
• For added protein, consider topping with grated Parmesan cheese, or add sautéed vegetables like bell peppers or spinach.
• Cooking the garlic gently prevents bitterness and enhances flavor.
• This recipe is naturally vegetarian and can be made vegan by omitting cheese or using a plant-based alternative.

Keywords: Spaghetti, Puttanesca, Vegetarian Pasta, Italian Pasta, Olive Pasta, Easy Pasta Recipe