Vegan Spaghetti Puttanesca

with Pine Nut Gremolata
Traditionally made with anchovies, our vegan version swaps the little salty fish for a fresh nutty topping.
Cals 711 · Prot 22 · Carbs 110 · Fat 21
Vegan
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30 min
photo
Traditionally made with anchovies, our vegan version swaps the little salty fish for a fresh nutty topping.
Cals 711 · Prot 22 · Carbs 110 · Fat 21
Vegan
Try Hello Chef Now
Download PDF
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
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
0.5 Tsp

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!

Before you start

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

Instructions

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

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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