Vegan Spaghetti alla Puttanesca
Vegan spaghetti alla Puttanesca that looks and tastes just like the authentic Italian original — toasted nori stands in for the anchovies, alongside kalamata olives, capers and a punchy tomato sauce. On the table in 20 minutes.
Ingredients
- 200 g spaghetti
- 4 cloves garlic minced
- 1 onion peeled and chopped
- 2 Tbsp extra-virgin olive oil
- 400 g tomatoes canned, peeled and crushed
- 6 cherry tomatoes halved
- 50 g kalamata olives pitted
- 2 Tbsp capers drained
- 1 sheet nori
- ⅓ tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp basil dried
- 1 tsp maple syrup
- salt and ground pepper to taste
- basil fresh, chopped
Instructions
- Heat a dry skillet over medium heat. Add the nori sheet and toast it until crisp and brittle. Crush the nori into small pieces and set aside.
- Cook the spaghetti al dente, according to the instructions on the package. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic. Sauté over medium heat until translucent, about 6 minutes, stirring occasionally.
- Add the canned tomatoes, olives, capers, cayenne pepper, dried basil and maple syrup. Continue cooking for 5 minutes.
- Stir in the cooked pasta and the crushed nori. Season with salt and ground pepper to taste. Stir in the cherry tomatoes and serve with fresh basil on top.
Notes
To make it gluten-free, use gluten-free spaghetti. The toasted nori replaces the anchovies of a classic Puttanesca — toast it until crisp so it crushes into fine flakes. Best served straight away, while the pasta is still glossy with sauce; leftovers keep in an airtight container in the fridge for up to 2 days and reheat well with a splash of water.