Vegan Spaghetti alla Puttanesca
cookieandkate.com
cookieandkate.com
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Ingredienser

  • 1 large (28 ounce) can of chunky tomato sauce (I recommend Muir Glen brand) or diced tomatoes
  • ⅓ cup chopped Kalamata olives
  • ⅓ cup capers
  • 1 tablespoon Kalamata olive brine (from your jar of olives)
  • 1 tablespoon caper brine (from your jar of capers)
  • 3 cloves garlic, pressed or minced
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • ½ cup chopped fresh parsley leaves, divided
  • Freshly ground black pepper
  • Salt, if necessary
  • 8 ounces whole grain spaghetti, or an equivalent combination of spaghetti and zucchini noodles (I used 6 ounces spaghetti and one 8-ounce zucchini, spiralized)

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