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Recipe By Jaxters

Ref: 779
Heading: Pasta
Cuisine: Italian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep

   300 g  Dried spaghetti
   150 g  Olives cut in half & pitted
   120 ml  White wine
   12 Cherry tomatoes cut in 1/2
   4 Garlic cloves finely chopped
   2 tbsp  Tomato puree
   2 tbsp  Capers drained weight
   2 tbsp  Vegan Thai fish sauce (seaweed one)
   1 tsp  Dried basil
   1 tsp  Dried oregano
   1/2 tsp  Chilli flakes
   1/2 tsp  Freshly ground black pepper
   5 tbsp  Olive oil
  Garnish
   sprinkle  Fresh parsley chopped
   sprinkle  Vegan Parmesan cheese grated
   sprinkle  Extra virgin olive oil

Method

  Step 1
Cook pasta as per instructions in salted water until al-denti, meanwhile, timing is needed here as you need to get pasta to al-denti stage when the rest is ready in a pan.
  Step 2
In a good sized frying pan or wok (best), place on a med heat, add oil & garlic, fry for 30 seconds, then add wine, & tomato puree , then mix with a wooden spoon & bring to a simmer for 1 minute, then add chilli, dried basil, oregano, tomatoes & simmer for 1 minute, then add capers olives, salt & black pepper, stir & cook for 30 seconds, then add cooked pasta toss & stir altogether serve & garnish.

Suggestion & Tips

Have with a salad. Eat as soon as its cooked.
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