Vegan Spaghetti Puttanesca

with Pine Nut Gremolata
Traditionally made with anchovies, our vegan version swaps the little salty fish for a fresh nutty topping.
1,216 Reviews
Cals 727 · Prot 24 · Carbs 117 · Fat 20
Vegan
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30 min
Vegan Spaghetti Puttanesca with Pine Nut Gremolata
Traditionally made with anchovies, our vegan version swaps the little salty fish for a fresh nutty topping.
1,216 Reviews
Cals 727 · Prot 24 · Carbs 117 · Fat 20
Vegan
Try Hello Chef Now
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Ingredients
Number of People:
Spaghetti
Spaghetti 10*
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
Kalamata olives
40 Grams
Capers
40 Grams
Pine nut gremolata
Pine nuts 2*
40 Grams
Lemon
1 Piece
Fresh parsley
15 Grams
Garlic cloves
1 Piece
Salt
0.5 Tsp

Allergens

*10 Wheat, *2 Tree Nuts
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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Simmer tomatoes

1 Simmer tomatoes

Chop the cherry tomatoes in half. 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.
Boil pasta

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.
Toast pine nuts

3 Toast pine nuts

Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until browned.
Tip! Keep an eye on the nuts as they toast - they can go from golden brown to burnt in a matter of seconds!
Prep gremolata

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 mince the garlic. Combine the pine nuts, lemon zest, parsley, garlic and salt - this is your gremolata.
Serve

5 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.
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