Recipes
Recipes

Miguel Barclay's vegan caper puttanesca

Tangy capers and salty olives complement sweet tomatoes in this classic Italian dish

Tangy capers and salty olives complement sweet tomatoes in this classic Italian dish

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(13 votes)
Cooking Time

Cook: 20 Mins

Cooking Time

Serves: 1

Nutritional Information

Each 379g serving contains

Energy
1349kj
322kcal
16%
Fat
10.2g
Med
15%
Saturates
1.5g
Med
8%
Sugars
8.3g
Med
9%
Salt
1.36g
Med
23%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
356kJ/85kcal

Ingredients

2 cloves garlic, sliced

½tsp dried chilli flakes

200g chopped tomatoes, from a 400g tin

15g capers, plus a splash of brine from the tin

40g pitted black olives

50g dried spaghetti

Store cupboard

Olive Oil

Method

1
Pan-fry the garlic and a pinch of the chilli flakes in 1tsp olive oil over a medium heat for about 3 mins until beginning to brown.
2
Add the tomatoes, capers, brine and olives; season with pepper. Simmer for 10 mins.
3
Meanwhile, cook the spaghetti in boiling water for 10-12 mins, until al dente.
4
Using tongs, add the spaghetti to the pan with the sauce, along with 2tbsp of cooking water, then mix together. Transfer to a plate. Sprinkle with the remaining chilli flakes to serve.