Vegan Spaghetti alla Puttanesca
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple vegan pasta with canned tomatoes, olives, capers, and garlic in a bright, salty sauce. Made from pantry staples, it tastes fresh and complex for easy weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large (28 ounce) can of chunky tomato sauce (I recommend Muir Glen brand) or diced tomatoes
- ⅓ cup chopped Kalamata olives
- ⅓ cup capers
- 1 tablespoon Kalamata olive brine (from your jar of olives)
- 1 tablespoon caper brine (from your jar of capers)
- 3 cloves garlic, pressed or minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1/2 cup chopped fresh parsley leaves, divided
- Freshly ground black pepper
- Salt, if necessary
- 8 ounces whole grain spaghetti, or an equivalent combination of spaghetti and zucchini noodles (I used 6 ounces spaghetti and one 8-ounce zucchini, spiralized)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1441mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 753mg
- Calcium
- 49mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1441MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.