Miguel Barclay’s vegan caper puttanesca
- 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
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.