Vegan Spaghetti alla Puttanesca

Serves: 4 Save

Ingredients (12)

  • 1 large (28 ounce) can of chunky tomato sauce (I recommend Muir Glen brand) or diced tomatoes
  • 1/3 cup chopped Kalamata olives
  • 1/3 cup capers
  • 1 tablespoon Kalamata olive brine (from your jar of olives)
  • 1 tablespoon caper brine (from your jar of capers)
  • 3 cloves garlic, pressed or minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1/2 cup chopped fresh parsley leaves, divided
  • Freshly ground black pepper
  • Salt, if necessary
  • 8 ounces whole grain spaghetti, or an equivalent combination of spaghetti and zucchini noodles (I used 6 ounces spaghetti and one 8-ounce zucchini, spiralized)

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!


Learn how to make this recipe at Cookie and Kate