Vegan puttanesca miguel

Miguel Barclay’s vegan caper puttanesca

Tangy capers and salty olives complement sweet tomatoes in this classic Italian dish

By , 29 October 2019

(5 votes)

Miguel Barclay’s vegan caper puttanesca
  • 20 Mins

  • Serves: 1

Nutritional Info
Each 379g serving contains
  • Energy

    1348KJ

    322KCAL

    16%
  • Fat

    10.2g

    low

    15%
  • Saturates

    1.5g

    low

    8%
  • Sugars

    8.3g

    low

    9%
  • Salt

    1.36g

    med

    23%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 356kJ/85kcal.
Ingredients
  • 2 cloves garlic, sliced
  • ½tsp dried chilli flakes
  • 200g chopped tomatoes, from a 400g tin
  • 15g capers, plus a splash of brine from the tin
  • 40g pitted black olives
  • 50g dried spaghetti
  • Store cupboard
  • Olive Oil
Method
  • Pan-fry the garlic and a pinch of the chilli flakes in 1tsp olive oil over a medium heat for about 3 mins until beginning to brown.

  • Add the tomatoes, capers, brine and olives; season with pepper. Simmer for 10 mins.

  • Meanwhile, cook the spaghetti in boiling water for 10-12 mins, until al dente.

  • Using tongs, add the spaghetti to the pan with the sauce, along with 2tbsp of cooking water, then mix together. Transfer to a plate. Sprinkle with the remaining chilli flakes to serve.