Spaghetti Alla Puttanesca

Spaghetti Alla Puttanesca is such a simple pasta recipe and is packed full of flavour! This is the Neapolitan version which is also vegan.

📝 Ingredients

• 360 g spaghetti pasta
• 425 g canned whole roma tomatoes
• 120 g black olives
• 1 ½ tbsp capers
• 4 garlic cloves
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1 handful chopped parsley
• Sea salt
• Chopped parsley

👨‍🍳 Instructions

1. 1Dice garlic into pieces, not too small as they can burn fast. Sauté in olive oil over a medium heat
2. 2Chop olives into half and roughly chop capers
3. 3Once garlic is lightly golden, add olives, capers and half of the parsley. Sauté for a few minutes.
4. 4Add tomatoes and with a wooden spoon, chop the tomatoes into half to allow them to cook faster. Season with oregano and let it simmer
5. 5In the meantime, start to cook the pasta in heavily salted water
6. 6Once pasta is cooked to al dente, add it straight to the sauce along with a good splash of pasta water. Add remaining parsley and let it finish cooking together in the sauce for a few minutes
7. 7Serve pasta with a sprinkle of chopped parsley for garnish and enjoy!