Vegan Spaghetti alla Puttanesca
4.9 ★★★★★ | This vegan puttanesca pasta is simple but massively satisfying. The tomato sauce is emboldened by olives, capers, and miso. Fresh parsley and shredded nori give a bright pop and mild taste of the sea.
Vegan Spaghetti alla Puttanesca , By .
Total Time: 20 Minutes, Servings: 4 Servings
Ingredients :
Instructions :
Copyright:
4,9 ★★★★★ | This vegan puttanesca pasta is simple but massively satisfying. The tomato sauce is emboldened by olives, capers, and miso. Fresh parsley and shredded nori give a bright pop and mild taste of the sea.
Total Time: 20 Minutes, Servings: 4 Servings
Ingredients :
- 8-16 ounces Spaghetti or other long thin pasta (250-500 grams)
- 4 cloves garlic sliced thinly
- 4 Tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1 sushi-size (8x8 inch / 20x20 inch) sheet of nori shredded
- 1 Tablespoon miso or more or less, depending on intensity - see note
- 3.5 ounces pitted black olives sliced in half lengthwise and rinsed (100 grams)
- 2 tablespoons capers rinsed and chopped
- 28 ounces peeled canned tomatoes (800 grams)
- 1/4 cup chopped parsley plus more to garnish
Instructions :
- Boil the pasta according to the package instructions, but about 1 minute less than recommended. You want it to be firm because it will be cooked a bit more in the sauce. Reserve at least 1 cup of the boiling water for later use.
- Heat the olive oil in a large skillet over medium-low heat. When the oil is hot, add the garlic, pepper flakes, capers. Stir and cook for about 5 minutes until the garlic is very lightly browned.
- Add the miso and stir together with the ingredients. Cook for 1 minute.
- Add the tomatoes along with the juice in the can. Turn to medium heat Break the tomatoes apart with the spatula. Continue cooking for 10 minutes, stirring often.
- Add the pasta, olives, parsley, and spaghetti. Use a pair of tongs to stir well. Continue cooking until the pasta is perfectly al dente, 1-2 minutes. If the mixture becomes dry at any point, gradually add pasta boiling water and stir. The consistency should be saucy but thick enough to eat with a fork.
- Taste and season with salt and black pepper as needed. You may not need much salt since the ingredients are already quite salty.
- Serve pasta immediately, garnishing with nori and more parsley.
Copyright:
Comment 118 / Based On 118 Total User
Rated 4,9 / Based On 118 Customer Reviews
Read more..