Vegetarian Puttanesca

A punchy super-fast spaghetti dish, using sun dried tomatoes in place of the usual anchovies. Serves 2.
Serves: 2 • Prep time: 5 mins • Cook time: 15 mins• Easy
Ingredients
  • Dried spaghetti 60-100g per person depending on sex, size and activity levels.
  • olive oil
  • 1 onion finely chopped
  • half a red chilli, deseeded and finely chopped
  • 2 large handfuls of fresh baby plum tomatoes, halve
  • 1 clove of garlic, finely chopped
  • 1 tablespoon of tomato puree
  • sea salt
  • 5-6 large sun dried tomatoes sliced into very thin strips
  • 1 tablespoon of capers
  • handful of stoned black or green olives
  • bunch of fresh basil and parsley, finely chopped
Instructions
Start cooking the spaghetti in a large pan of boiling salted water, it'll take about 12 mins, by which time th sauce will be made.
Heat the olive oil in a large heavy pan and gently fry the onion, chilli and garlic for 2-3 minutes until softened but not brown.

Add half of the fresh baby tomatoes, fry for another 2 mins until softened, then add the capers, sun dried tomatoes. purée and sea salt to taste (always taste your cooking as you go).

Let that cook gently for several before adding the olives at the last minute.

Drain the spaghetti but not quite fully, you want it a bit wet. Add the sauce to the spaghetti and combine, then stir through the other half of the fresh tomatoes.

Serve with fresh herbs and plenty of grated Parmesan, try a veggie Parmesan-type cheese such as Lord of the Hundreds form the Fine Cheese Co.
Nutrition info
Tomatoes are a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.

Make the easy switch to being vegetarian with a veggie eatnaturally plan every week!

I like my spaghetti like my women. All over my shirt.
Jarod Kintz
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