Puttanesca pasta
Prep time : 25 minutes
Servings : 4
INGREDIENTS
- 400g spaghetti
- 3 tablespoons unsalted plant butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 400g crushed tomatoes
- 100g pitted black olives (preferably Kalamata), halved
- 2 tbsp capers, drained
- ½ tsp red pepper flakes (or to taste)
- Salt and pepper, to taste
- A few whole cherry tomatoes (optional, for garnish)
- Fresh parsley or basil, chopped (for serving)
Enjoy this spaghetti puttanesca, packed with Mediterranean flavors and made with our plant butter. Simple, quick, and delicious.
INSTRUCTIONS
- Bring a large pot of salted water to boil. Add the spaghetti and cook according to the package instructions. Reserve a bit of the cooking water before draining.
- In a large skillet, melt the unsalted plant butter over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant. - Pour the crushed tomatoes into the skillet. Stir well, then let simmer over low heat for 8–10 minutes, until the sauce slightly thickens.
- Add the black olives and capers. Stir and cook for 2 more minutes. Adjust seasoning with salt and pepper to taste.
- Add the cooked spaghetti directly into the skillet with the sauce. Toss well to coat the pasta evenly. If needed, add a bit of the reserved pasta water to loosen the sauce.
- Top with freshly chopped parsley or basil. Garnish with fresh or roasted cherry tomatoes for a colorful, flavorful touch.
