Vegan One Pot Pasta Puttanesca
easy dinner with only 7 ingredients
5 portions
15mA ridiculously easy one pot approximation of spaghetti puttanesca without garlic or parsley. Blasphemous to an Italian, but pretty awesome for a lazy weeknight dinner. Feel free to add some garlic and parsley, I just ran out.
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What you will need
5 cups (1.2 l) water
1 can (400 g) diced tomatoes
1 tsp (1 g) oregano
1 tsp (3 g) chili flake
1 tbsp (15 ml) extra virgin olive oil
1/2 cup (70 g) pitted kalamata olives
1/2 cup (70 g) Capers
1 lb (500g) Spaghetti
salt as needed
(Nutritional facts 62 calories, 1.85 g fat, 8.35 g carbohydrates, 3.02 g protein, 2 mg cholesterol, 280 mg sodium)How to cook
1
Gather all of your ingredients. This is the hardest part of the recipe.
2
Add water to the pot.
3
Add diced tomatoes.
4
Add Salt, chili flakes and olive oil.
5
Add olives.
6
Add capers.
7
Add the spaghetti.
8
Bring to a boil and stir until spaghetti sings down into the sauce.
9
When the liquid comes to a boil and the noodles soften enough to sink below the liquid, reduce to a gentle simmer. Cover and cook for 10 minutes.
10
Stir in salt to taste, and you're all set. Garnish with olive oil or black pepper.
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