Vegetarian spaghetti alla puttanesca
- May 2013
- Serves 4
- Hands-on time 12 minutes
A vegetarian spaghetti alla puttanesca. Rose Elliot’s recipe leaves out the anchovies but is still full of capers, tomato and olives.
- Vegetarian recipes
- 10.1g (1.3g saturated)
- 66.6g (7g sugars)
- 350g spaghetti
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 4 garlic cloves, finely sliced
- 400g tin cherry tomatoes
- 4 tbsp small black olives, such as niçoise or kalamata
- 4 tbsp medium capers (we used capers preserved in vinegar, such as capers surfines), drained
- 1 tsp dried oregano
- Dried chilli flakes to taste
- 2 tbsp torn fresh flatleaf parsley to garnish
- Vegetarian Parmesan shavings to serve (optional)
- Cook the spaghetti according to packet instructions until al dente.
- Meanwhile, heat 1 tbsp of the oil in a medium pan, add the onion and cook gently for 5 minutes. Add the garlic, tomatoes, olives, capers and oregano and cook over a medium heat for 5 minutes, stirring often. Add salt, pepper and chilli flakes to taste.
- Drain the pasta, then return it to the pan with the remaining 1 tbsp oil and mix gently until glossy.
- Add the sauce to the pan, gently moving the pasta around to coat. Season to taste, then serve in warmed shallow bowls, topped with torn parsley and parmesan shavings (if using).
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