28min 4 ppl
Vegan Pasta Puttanesca
30 minutes
2 people
Medium31–60 min or 7–12 steps
30 min · 9 steps
Medium: 31–60 min or 7–12 steps
450 kcalper person
Protein 12g
Carbs 68g
Fats 14g
About this dish
Capers, olives, chilli, and garlic in a thick, intensely flavoured tomato sauce — with miso and sun-dried tomatoes building the umami depth that makes this completely plant-based version just as punchy as the original.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovesthinly sliced4
- Fresh flat-leaf parsley to serve
Tins & Jars
- Sun-dried tomatoes in oildrained and sliced50 g
- Tinned chopped tomatoes400 g
- Pitted black olivesroughly chopped60 g
- Capersrinsed2 tbsp
Dried Goods
- Spaghetti or linguine160 g
Spices & Seasonings
- Chilli flakes1 tsp
- Dried oregano1 tsp
- Salt to taste
- Black pepper to taste
Oils & Condiments
- Olive oil3 tbsp
- White miso paste1 tsp
Utensils
- Large frying pan
- Large pot
- Colander
- Chef's knife
- Chopping board
- Wooden spoon
- Measuring spoons
Method
1
Thinly slice the garlic, slice the drained sun-dried tomatoes, roughly chop the olives, and rinse the capers.
Approx. 5 minutes
2
Heat the olive oil in a large frying pan over medium-low heat.
Approx. 2 minutes
3
Add the garlic and cook for 2 minutes until pale golden.
Approx. 2 minutes
4
Add the chilli flakes and sun-dried tomatoes. Cook for 1 minute.
Approx. 1 minutes
5
Add the tinned tomatoes, olives, capers, miso paste, and oregano. Season with black pepper.
Approx. 1 minutes
6
Simmer over medium heat for 15 minutes, stirring occasionally, until the sauce thickens. Adjust salt carefully — capers and olives are salty.
Approx. 15 minutes
7
Meanwhile, cook the pasta in heavily salted boiling water until al dente. Reserve 100ml pasta water before draining.
Approx. 10 minutes
8
Add the drained pasta to the sauce and toss for 1 minute, adding a splash of reserved pasta water if needed to loosen.
Approx. 1 minutes
9
Serve topped with fresh parsley.
Approx. 1 minutes
