Vanilla and Bean · by Traci York★ 5.0 (6)
Vegetarian Spaghetti alla Puttanesca
NUTRITION · PER SERVING35M COOK
CAL 15%·PRO 9%
CARBS 36G47% OF CAL
4G FIBER7G SUGAR25G OTHER
FAT 17G49% OF CAL
1G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A briny, garlicky pasta with capers, olives, and tomato sauce without cream. Bold Mediterranean flavors in a simple dish.
mainitalianpasta🍲 stockpot🍳 skilletgluten freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 3 Tbs Olive Oil
- 4 Plump Cloves of Garlic (smashed and chopped small, I like about 2 Tbs)
- 1/2 tsp Chili Flakes (or more to taste)
- 2 Tbs Capers (non pareil, drained)
- 1 C (125g) Kalamata Olives (pitted and halved, 1 Tbs brine reserved)
- 1 28 oz (793g) Can of Crushed or Diced Tomatoes (I like Muir Glen or San Marzano )
- 2 tsp Vegan Worcestershire Sauce (gluten free if needed)
- 10 oz (285g) Pasta of Choice (gluten free if needed, I like Jovial)
- Parsley or Basil (for sprinkling)
- Grated Parmesan Cheese (*optional, for sprinkling)
- Salt and Fresh Ground Pepper to taste
At a glance
PER SERVING · TIME 35M
CAL 15%·PRO 9%
CARBS 36G47% OF CAL
4G FIBER7G SUGAR25G OTHER
FAT 17G49% OF CAL
1G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 916mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 610mg
- Calcium
- 37mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 916MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.