Spaghetti Alla Puttanesca [Vegan, Gluten-Free]
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Servings: 2 people
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people 2
A classic pasta dish with a light tomato sauce


  • 250 g Spaghetti (cooked, gluten-free if you prefer)
  • Sauce
  • 2 tbs olive oil
  • 1 medium red chilli (finely sliced)
  • 2-3 medium garlic cloves (crushed)
  • 2-3 tbs capers
  • 1/2 cup crushed tomatoes
  • 2 cup tomato paste
  • 1 tsp salt
  • 2/3 cup whole black olives (pitted, halved)
  • 250 g cherry (baby) tomatoes (halved or quartered)
  • 1 tbs fresh flat-leaf parsley (finely chopped)
  • small handful fresh basil leaves (torn)
  1. Heat the olive oil over a medium saucepan (or large frypan).
  2. Add the chilli, garlic and capers and stir until fragrant.
  3. Add in the salt, tomato paste and crushed tomatoes and cook until reduced slightly and thickened (about 5 minutes)
  4. Add in the olives, tomatoes and flat leaf parsely and cook for another 1-2 minutes (or until the tomato has just softened by is still holding its shape).
  5. Toss the cooked pasta through the sauce, stir through the basil.

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