|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 59g||21%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
An easy vegan pasta puttanesca recipe, and low-fat, too! Pasta puttanesca is a low-fat pasta sauce recipe with capers, kalamata olives and red pepper flakes in a sauce similar to a marinara sauce. If you aren't eating vegan, you could, of course, topped this off with some fresh shaved Parmesan cheese, but I think you'll find this recipe is delicious on its own and you don't even want the Parmesan topping.
This Italian pasta puttanesca recipe is both vegetarian, vegan and gluten-free, though regular pasta is not gluten-free, so pair the puttanesca sauce with a gluten-free alternative.
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh basil (chopped)
- 2 tablespoons capers
- 1/4 cup sliced kalamata olives
- 1/2 teaspoon red pepper flakes (or to taste)
- Dash salt (or to taste)
- Dash pepper (or to taste)
- 1 tablespoon olive brine
- 1 14-ounce can crushed tomatoes
- 1/2 pound dried pasta (of your choice)
Sautee the garlic in olive oil for a minute or two.
Add the basil, capers, olives, and red pepper flakes, and cook for another two minutes.
Reduce heat to low, and add the brine and tomatoes.
Cover and simmer for at least fifteen minutes. Serve hot over cooked pasta.