Vegan Puttanesca Spaghetti
Classic Italian vegan puttanesca pasta with kalamata olive, tomato, caper and white wine sauce with spaghetti scattered with fresh herbs
Ingredients
- 150g of Kalamata Olives
- 2 Tbsp Capers
- 1 White Onion
- 3 Garlic Cloves
- 1 Tin of Organic Chopped Tomatoes
- 2 Tsp of Italian Mixed Dried Herbs
- 1 Tsp Smoked Paprika
- 1 Vegetable Stock Cube
- 100 ml of Vegan White Wine
- Freshly Milled Black Pepper
- Pinch of Sea Salt
- 180g of Spaghetti
- Handful of Fresh Herbs, Basil or Parsley
Method
- Finely chop the onion and add to a large pan on a low heat using a little of the wine to prevent it sticking, cooking gently for a few minutes
- Meanwhile in another pan, bring a large pan of water to the boil before adding the spaghetti to return to the boil until cooked as per instructions, usually around 10 minutes
- Once the onion is translucent add the garlic and cook for another minute until soft before stirring in the white wine, tomatoes, kalamata olives, capers, stock cube, italian mixed herbs and smoked paprika.
- Cook on a gentle simmer for around 10 minutes until the pasta is ready, seasoning with the black pepper and salt to taste and adding a table spoon or two of the pasta water if the sauce reduces too much.
- When the spaghetti is cooked, drain and combine into the rich tomato sauce before dividing across two portions and scattering with the fresh herbs to serve.