Vegan Spaghetti Puttanesca

with Pine Nut Gremolata

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Instructions

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1 Simmer cherry tomatoes

Quarter the cherry tomatoes. Heat a non-stick pan over a low heat with the olive oil. Once hot, add the cherry tomatoes, tomato paste, red vinegar, dried chilli flakes (spicy!), dried oregano, sugar and salt. Simmer for 10-15 min or until the tomatoes have fallen apart.

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2 Boil pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

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3 Toast pine nuts

Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until browned.

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4 Prep gremolata

Chop the toasted pine nuts. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Wash and chop the parsley finely. Peel and crush the garlic. Combine the pine nuts, lemon zest, parsley, garlic and salt - this is your gremolata.

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5 Finish sauce and serve

Once the tomatoes have fallen apart, add the olives, capers, drained spaghetti and a splash of pasta water to the pan. Give everything a good mix up and cook for 1 final min. Divide among bowls and garnish with the gremolata.

Tips for fussy eaters

Leave out the olives and capers and make a simple tomato sauce instead.

Pro tip

Don't skimp on the olive oil or the simmering time. They're what take this dish to the next level!

Traditionally made with anchovies, our vegan version swaps the little salty fish for a fresh nutty topping.

Cooking Time: 30 min

Cals 709 · Prot 23 · Carbs 110 · Fat 21

Dairy-Free

Ingredients

Number of people

Spaghetti

Spaghetti 250 Grams
Cherry tomatoes 250 Grams
Olive oil 3 Tbsp
Tomato paste 30 Grams
Red vinegar 15 ML
Chilli flakes 2 Grams
Dried oregano 2 Grams
Brown sugar 5 Grams
Salt 1 Tsp
Pitted kalamata olives 40 Grams
Capers 40 Grams

Pine nut gremolata

Pine nuts 40 Grams
Lemon 1 Piece
Fresh parsley 15 Grams
Garlic cloves 1 Piece
Salt 1 Tsp

Traditionally made with anchovies, our vegan version swaps the little salty fish for a fresh nutty topping.

Cooking Time: 30 min

Cals 709 · Prot 23 · Carbs 110 · Fat 21

Dairy-Free

Instructions

photo

1 Simmer cherry tomatoes

Quarter the cherry tomatoes. Heat a non-stick pan over a low heat with the olive oil. Once hot, add the cherry tomatoes, tomato paste, red vinegar, dried chilli flakes (spicy!), dried oregano, sugar and salt. Simmer for 10-15 min or until the tomatoes have fallen apart.

photo

2 Boil pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

photo

3 Toast pine nuts

Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until browned.

photo

4 Prep gremolata

Chop the toasted pine nuts. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Wash and chop the parsley finely. Peel and crush the garlic. Combine the pine nuts, lemon zest, parsley, garlic and salt - this is your gremolata.

photo

5 Finish sauce and serve

Once the tomatoes have fallen apart, add the olives, capers, drained spaghetti and a splash of pasta water to the pan. Give everything a good mix up and cook for 1 final min. Divide among bowls and garnish with the gremolata.

Tips for fussy eaters

Leave out the olives and capers and make a simple tomato sauce instead.

Pro tip

Don't skimp on the olive oil or the simmering time. They're what take this dish to the next level!

Ingredients

Number of people

Spaghetti

Spaghetti 250 Grams
Cherry tomatoes 250 Grams
Olive oil 3 Tbsp
Tomato paste 30 Grams
Red vinegar 15 ML
Chilli flakes 2 Grams
Dried oregano 2 Grams
Brown sugar 5 Grams
Salt 1 Tsp
Pitted kalamata olives 40 Grams
Capers 40 Grams

Pine nut gremolata

Pine nuts 40 Grams
Lemon 1 Piece
Fresh parsley 15 Grams
Garlic cloves 1 Piece
Salt 1 Tsp
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