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Spaghetti Puttanesca (vegan) Recipe (with Video)

Wheat, Egg-free, Mushroom-free
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Discover our Spaghetti Puttanesca (vegan) Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 20min


- 8 oz Spaghetti
- 2 clove Garlic
- 0.5 c kalamata olives, pitted and halved
- 0.5 c Green olives, pitted and halved
- 0.25 c Capers
- 2 c Tomato sauce
- 0.5 tsp Chili flakes, optional
- 1 c Parsley, loosely packed, finely chopped
- 0.5 tsp Salt, or to taste
- 0.5 tsp Pepper, or to taste
- 2 tbsp Extra virgin olive oil
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Preparing the Spaghetti
1. Bring a pot of salted water to a boil and cook the spaghetti until it is al dente.
2. Save some of the cooking water for later.
Preparing the Sauce
1. While the pasta is cooking, sauté the garlic in olive oil until it becomes fragrant.
2. Sauté the garlic whole (just lightly crushed) in olive oil to infuse the oil with garlic flavor.
3. If you prefer, you can chop up the garlic.
4. Add in the Kalamata and green olives, capers, and tomato sauce.
5. If you like a little extra spice, you can add some chili flakes to the mix.
6. Simmer the sauce for about 10–15 minutes until it thickens.
Combining Pasta and Sauce
1. Once the sauce is ready, add the cooked spaghetti to the pan along with a bit of the cooking water.
2. Mix everything together until the pasta is evenly coated with the sauce and fully cooked.
3. Finally, add some finely chopped parsley and cracked pepper.

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