Puttanesca pasta and LeGrand vegan butter

Time required: 20 minutes 
Yield: 2 large servings (or 4 small)


  • ½ package of pasta 
  • 5 medium tomatoes, diced
  • About 30 pitted kalamata olives
  • 2 large cloves of garlic
  • A bunch of chopped parsley
  • A few oregano leaves, fresh or dried
  • 4 tbsp. LeGrand butter
  • ½ tsp. hot pepper flakes

What does our butter do in this tasty recipe? Harmonize! Indeed, the overflowing creaminess and yet little oiliness of our butter contrasts (harmoniously?) with this recipe that has a strong personality…


  1. Cook the pasta
  2. In the meantime, melt 2 tbsp of butter in a large skillet over low heat.
  3. Add the garlic and let it brown for a few minutes
  4. Add the tomatoes, capers, chili and olives and let the tomatoes ” soften ” for a few minutes while stirring
  5. Add the parsley and cook for a few minutes
  6. Add a little salt if needed. It’s ready!

Products used

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