Have you ever heard about spaghetti alla puttanesca? I know you have, because if you hadn’t you are not from this planet. This pasta originated in the south of Italy in the mid-nineties, and the most amazing thing about this dish is that it was born plant-based. That’s exactly right! A dish famous all over the world for its flavour that also happen to be vegan, what a wonderful thing! If you know this pasta already, then I have no need to tell you how good and easy to make it is, but if you don’t know it, then make sure to taste it at least once before going back to your planet, OK?
⅔ cuptomato passata (5.3oz)
2⅓ cupwater (1lb, 3.4oz)
1 clovegarlic (0.2oz)
1 tbspcapers, chopped (0.3oz)
- Tip the water, the salt and the tomato passata into a pan, place it over a high heat and bring the liquid to the boil. For this recipe, you can also use our Italian tomato sauce.
- Once the liquid starts boiling, add in the pasta, the garlic, the capers and the olives and gently move the ingredients with a spatula so that the spaghetti strands don’t stick to each other.
- As soon as the liquid is back to a simmer, turn the heat down to medium and start counting the cooking time, which depends upon the pasta you are using. The liquid should simmer for the duration of the cooking time.
- If using spaghetti as we did, keep the strands submerged into the cooking liquid as much as possible, or they won’t cook evenly.
- During the cooking time, stir the pasta three or four times, to properly mix the ingredients and allow for even distribution of the heat.
- Once the cooking time has elapsed, stir the spaghetti one last time, cover the pan with the lid and let the pasta rest for three minutes.
- Once the resting time is up, sprinkle the pasta with some parsley if desired, taste the spaghetti, adjust the salt if necessary and serve.
Substitutions and Tips
- In case you want to use our same ingredients, in this instance we used ‘De Cecco Spaghetti N°12’ to prepare this dish. However, do know that you can use any pasta you want for this dish.
- If using gluten-free pasta, do know that it will release more starch than regular pasta, which means that the sauce will thicken much quicker and you might need to add more water into the pan.
- Tomato sauce or even fresh tomatoes work well with this dish, but in case you want to use fresh tomatoes you’ll have to adjust the recipe by yourself as every variety reacts differently to the cooking process. I wouldn’t recommend to use tomato pure for this recipe, as you’ll end up with an overly acidic and not very pleasant final dish.
- If you can only find salted tomato passata, make sure to adjust the quantity of salt accordingly.
- To obtain a deeper flavour, try to substitute the water with vegetable stock, and to get an even creamier result, use oat milk instead.
Serving Size: 260g Calories: 309kcal Carbohydrate: 60g Starch: 46.5g Sugar: 3.8g Fiber: 4g Fat: 2.7g Saturated Fat: 0.4g Unsaturated Fat: 2.3g Protein: 11g Sodium: 876mg Water: 159g