40min 2 ppl
Vegetarian 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
460 kcalper person
Protein 12g
Carbs 68g
Fats 14g
About this dish
All the bold, briny drama of puttanesca — capers, olives, chilli, and garlic in a thick tomato sauce — with sun-dried tomatoes stepping in to deliver the savoury depth usually provided by anchovies.
Allergy Info
Gluten, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Garlic clovesthinly sliced4
- Fresh flat-leaf parsley to serve
Tins & Jars
- Sun-dried tomatoes in oildrained and sliced60 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
- Soy sauce1 tsp
Utensils
- Large frying pan
- Large pot
- Colander
- Chef's knife
- Cutting 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, oregano, and soy sauce. Season with black pepper and a little salt.
Approx. 1 minutes
6
Simmer the sauce over medium heat for 15 minutes, stirring occasionally, until thickened.
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 pasta water if needed to loosen.
Approx. 1 minutes
9
Serve topped with fresh flat-leaf parsley.
Approx. 1 minutes
