Veggie puttanesca

Name: Veggie puttanesca
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 4 tbsp olive oil; 200g/7oz frozen chopped onions (or 2 medium onions, roughly chopped); 4 garlic cloves, finely sliced; 125g/4½oz drained, pitted black olives, cut in half; 2 tbsp capers (from a jar), drained; 1 tsp dried chilli flakes; ½ tsp fine sea salt; 2 x 400g tins chopped tomatoes; 150ml/5fl oz red wine or vegetable stock; 300g/10½oz dried spaghetti; freshly ground black pepper; handful fresh flatleaf parsley leaves, roughly chopped (optional)

Instructions

Prep:30minCook:1h

This budget vegetarian take on classic Italian puttanesca sauce is a store-cupboard saviour. If you're making this recipe to serve two, cook half the pasta and freeze half the cooked sauce. Each serving provides 504kcal, 12g protein, 65g carbohydrate (of which 12g sugars), 17g fat (of which 2.5g saturates), 7g fibre and 1.4g salt.

Updated at: Thu, 21 Nov 2024 10:03:48 GMT