Description
Classic Vegan Puttanesca with Roasted Garlic Sauce
This classic vegan puttanesca features spaghetti tossed in a rich tomato sauce with capers, kalamata olives, garlic, and crushed red pepper flakes. Made with Certified Vegan Mezzetta Roasted Garlic Sauce, it delivers bold Italian-inspired flavor with ease.
Ingredients
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1 jar Certified Vegan Mezzetta Roasted Garlic Sauce
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3 tablespoons capers with brine
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1 cup kalamata olives, pitted
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4 cloves garlic, sliced
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2 tablespoons olive oil
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1/2 teaspoon crushed red pepper flakes
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1 (16 oz) package spaghetti
Instructions
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In a large pan over medium heat, add olive oil, sliced garlic, and crushed red pepper flakes. Sauté for about 2 minutes, until fragrant.
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Add capers and kalamata olives and sauté for another 5 minutes, stirring occasionally.
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Pour in the roasted garlic sauce, stir well, and reduce heat to low. Simmer for 20 minutes.
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While the sauce simmers, bring 4 quarts of water to a rolling boil. Add spaghetti and cook uncovered according to package directions, stirring occasionally. Reserve 1 cup of pasta water before draining.
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Add drained pasta directly to the sauce and toss until well coated. If needed, add about 1/2 cup of reserved pasta water to loosen the sauce.
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Cook on low for 5 more minutes, then serve warm.
Notes
Slice garlic evenly so it cooks without burning.
Reserve pasta water to adjust sauce consistency.
Simmering helps the flavors deepen and meld.
This dish reheats beautifully for leftovers.
Nutrition info is approximate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g