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)

Directions

Learn how to make this recipe at Cookie and Kate

Smoky Cranberry Mezcal Madras

Ingredients (5)

  • 1.5 oz. Casamigos Mezcal
  • 1 oz. Orange Liqueur
  • 0.5 oz. Lime Juice
  • 1 oz. Cranberry Juice
  • Sugared Cranberry Garnish