This dish is a classic of Italian cuisine, full of Mediterranean flavors, but revisited in a vegan key. It is simple to prepare and will surely win you over with its intense and aromatic taste. Perfect for those looking for a vegan alternative without compromising on taste, Spaghetti alla Puttanesca is a revisited classic.
The sauce, the heart of the recipe, combines tomato with garlic, capers, and black olives, creating a balance of Mediterranean flavors. A dish where tradition meets vegan cuisine, keeping alive the taste and pleasure of good food.
400 g of spaghetti
2 tablespoons of extra virgin olive oil
4 cloves of garlic, finely chopped
1 red chili pepper, chopped (optional)
800 g of canned peeled tomatoes, chopped
2 tablespoons of capers, rinsed and chopped
100 g of black olives, pitted and halved
1 teaspoon of dried oregano
Salt and black pepper, to taste
Fresh basil, for garnish
Cooking the Pasta: Bring a pot of salted water to a boil and cook the spaghetti al dente, following the instructions on the package.
Preparing the Sauce: Meanwhile, heat the oil in a large pan. Add the garlic and chili pepper and sauté for a minute until they become aromatic.
Adding Ingredients: Add the peeled tomatoes, capers, and olives. Mix well and cook over medium heat for about 10-15 minutes, until the sauce thickens.
Seasoning and Serving: Drain the spaghetti and add it to the sauce in the pan. Mix well to flavor the pasta. Season with oregano, salt, and pepper to taste.
Garnish: Serve the spaghetti garnished with fresh basil leaves.
This dish is a perfect balance of flavors: the garlic and chili pepper provide a spicy touch, while the capers and olives bring a salty and slightly acidic flavor. The oregano and basil add that aromatic freshness typical of Italian cuisine.