Spaghetti Puttanesca Style
with Zucchini, Basil and Pine Nuts
A wonderful comforting and guilt-free pasta dinner!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
20 min
A wonderful comforting and guilt-free pasta dinner!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Sauce
Chopped tomatoes
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil spaghetti
Bring a pot of lightly salted water to a boil and cook spaghetti for about 8-10 minutes until "al dente". Rinse zucchini, and cut to long "zoodle" ribbons with a peeler.
2 Add and drain
Add the zucchini "zoodles" to the spaghetti pot for the last 30 seconds. Drain the pasta and the zoodles.
3 Make sauce
Meanwhile, peel and chop onion and mince garlic. Heat oil in a pot over medium high heat. Fry onion for 3-4 minutes. Add garlic and fry for 1-2 minutes. Add chopped tomatoes, capers, olives, oregano, chilli flakes and black pepper. Bring to a boil, cover, and reduce the heat to low. Let simmer lightly for 10 minutes. Season with salt to taste.
4 Toast pine nuts
Toast pine nuts in a dry hot pan for 3-4 minutes until nicely browned. Remove from the pan and set aside. Mix the spaghetti and zoodles with the tomato sauce. Divide to plates and top with toasted pine nuts and fresh basil leaves.
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