Italian,
pasta,
puttanesca,
spaghetti,
spaghetti alla puttanesca
Spaghetti Alla Puttanesca
August 25, 2018
Recipe adapted from yup...it's vegan. [Recipe makes 6 servings].
When we ask around for food requests on the blog, one of our most popular responses is for us to come up with easy one-pot dishes. We both love to cook, but we understand the joys of easy dishes as well. Spaghetti alla puttanesca has been a go-to meal for us lately due to its convenience. It can be made start-to-finish in under 30 minutes, it's packed with nutrients, and most importantly, it's packed with flavor.
What other one-pot vegan dishes do you want to see posted?
INGREDIENTS:
1 teaspoon olive oil
1/2 large red onion, diced
2 cloves garlic, minced
12 ounces whole wheat spaghetti
3 cups vegetable broth
1 (3.8 ounce) can sliced black olives, drained and rinsed
1 (14 ounce) can artichoke hearts, drained, rinsed, and chopped
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons capers, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 tablespoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes, optional
1/4 teaspoon freshly ground black pepper
Kosher salt, to taste
DIRECTIONS:
Heat a Dutch oven or heavy-bottomed large pot over medium heat. Add the olive oil, followed by the onions. Cook for several minutes, and then add the garlic and stir for an additional minute. Add the vegetable broth, and deglaze the pot. Break the spaghetti in half, and add to the broth. Lastly, add remaining ingredients. Cover and bring to a boil.
Once boiling, give the dish a stir, reduce the heat to a simmer, and cover again. Cook for 12 to 16 minutes, or until the pasta is cooked to your liking. [Side note: Make sure to stir several times while the dish is simmering, to make sure that the pasta isn't sticking to the bottom of the dish].
What other one-pot vegan dishes do you want to see posted?
INGREDIENTS:
1 teaspoon olive oil
1/2 large red onion, diced
2 cloves garlic, minced
12 ounces whole wheat spaghetti
3 cups vegetable broth
1 (3.8 ounce) can sliced black olives, drained and rinsed
1 (14 ounce) can artichoke hearts, drained, rinsed, and chopped
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons capers, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 tablespoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes, optional
1/4 teaspoon freshly ground black pepper
Kosher salt, to taste
DIRECTIONS:
Heat a Dutch oven or heavy-bottomed large pot over medium heat. Add the olive oil, followed by the onions. Cook for several minutes, and then add the garlic and stir for an additional minute. Add the vegetable broth, and deglaze the pot. Break the spaghetti in half, and add to the broth. Lastly, add remaining ingredients. Cover and bring to a boil.
Once boiling, give the dish a stir, reduce the heat to a simmer, and cover again. Cook for 12 to 16 minutes, or until the pasta is cooked to your liking. [Side note: Make sure to stir several times while the dish is simmering, to make sure that the pasta isn't sticking to the bottom of the dish].
