Spaghetti alla Puttanesca (Vegan)
This is the perfect recipe when you think you've got nothing in the house or when you want to use up what's in the cupboards.
Full of preserves - olives, capers and preserved lemon - and making good use of a tin of tomatoes and some dried herbs, this dish packs a flavour punch without breaking the bank. I like to stir this through spaghetti, as is tradition, but you could use it as a base for poaching eggs or as a topper for a baked potato.
Spaghetti alla Puttanesca
serves 4
280g dried spaghetti
2 tbsp olive oil
1 red onion, finely chopped
4 garlic cloves, finely chopped
250ml red wine (optional)
4 tbsp black olives, roughly chopped
4 tbsp capers, rinsed, drained and chopped
1 preserved lemon (optional)
400g tin tomatoes
1 tsp dried oregano
dried chilli flakes (to taste)
sea salt and freshly ground black pepper
Cook the spaghetti according to packet instructions until al dente.
Meanwhile, heat 1 tbsp of the oil in a medium pan, add the onion and cook gently for 5 minutes. Add the garlic, continue to cook for 2 minutes then add the red wine. Turn up the heat and let the wine bubble away until almost completely reduced (5 minutes).
Add the olives, capers and preserved lemon (if using) and cook over a medium heat for 5 minutes, stirring often. Add the tomatoes, 200ml water, oregano and chilli flakes as well as salt and pepper. Stir everything together then cook for a further 5 minutes.
Drain the pasta, then add it to the pan with the sauce togerther with the remaining 1 tbsp oil. Mix gently over a low heat until glossy. Season to taste, then serve in warmed shallow bowls, topped with parmesan shavings, if you like.
Full of preserves - olives, capers and preserved lemon - and making good use of a tin of tomatoes and some dried herbs, this dish packs a flavour punch without breaking the bank. I like to stir this through spaghetti, as is tradition, but you could use it as a base for poaching eggs or as a topper for a baked potato.
Spaghetti alla Puttanesca
serves 4
280g dried spaghetti
2 tbsp olive oil
1 red onion, finely chopped
4 garlic cloves, finely chopped
250ml red wine (optional)
4 tbsp black olives, roughly chopped
4 tbsp capers, rinsed, drained and chopped
1 preserved lemon (optional)
400g tin tomatoes
1 tsp dried oregano
dried chilli flakes (to taste)
sea salt and freshly ground black pepper
Cook the spaghetti according to packet instructions until al dente.
Meanwhile, heat 1 tbsp of the oil in a medium pan, add the onion and cook gently for 5 minutes. Add the garlic, continue to cook for 2 minutes then add the red wine. Turn up the heat and let the wine bubble away until almost completely reduced (5 minutes).
Add the olives, capers and preserved lemon (if using) and cook over a medium heat for 5 minutes, stirring often. Add the tomatoes, 200ml water, oregano and chilli flakes as well as salt and pepper. Stir everything together then cook for a further 5 minutes.
Drain the pasta, then add it to the pan with the sauce togerther with the remaining 1 tbsp oil. Mix gently over a low heat until glossy. Season to taste, then serve in warmed shallow bowls, topped with parmesan shavings, if you like.
Comments
Post a Comment