Vegan Spaghetti Puttanesca
ItalianMainshigh proteincomfort foodquick
Nika’s Pick33g protein
Recipe by Nikoleta · @surovadcerka
Puttanesca is built on salt and funk, which traditionally means anchovies. Nori does the same job here: half a sheet, torn up and ground in a coffee grinder, dissolves into the sauce and leaves behind the sea-savoury depth without anything fishy about it. Ready-made nori flakes work identically if you have them.
Olives and capers bring the rest of the salt, so hold off on seasoning until the sauce has reduced — it's very easy to over-salt this early and impossible to undo.
Borlotti beans go in alongside the pasta, which is what gets it to 33 g of protein a serving without adding anything that tastes out of place. Thirty minutes, two servings.
Ingredients
sauce
- 2 tbsp olive oil
- 20 g garlic, minced
- 1 fresh red chili pepper or chilli flakes
- 200 g green and black olives, sliced
- 25 g capers
- 15 ml caper brine
- 120 g cherry tomatoes, halved
- 1 1/2 g nori seaweed, ground
- 100 ml dry white or red wine
- 70 g tomato paste concentrate
- 30 ml balsamic vinegar
- 400 g canned whole peeled tomatoes
- 250 g cooked borlotti or red beans
- 1 handfull fresh basil
- 1/2 tsp salt
- 1 pinch black pepper, ground
- 25 ml lemon juice
- 1/4 tsp baking soda
pasta
- 250 g spaghetti
Contains: gluten
How to make it
- Grate the garlic, chop the olives and tomatoes.
- Prepare nori seaweed to flavor the sauce with a subtle sea taste. Half a sheet of nori paper used for sushi is enough. Tear it into smaller pieces and grind in a coffee grinder. Or use ready to use nori flakes.
- Heat olive oil in a deep skillet or pot over medium heat.
- Add the grated garlic and chili pepper to the oil first, and sauté for 2 minutes on medium heat.
- Meanwhile, bring a pot of well-salted water to a boil for the spaghetti. Once it’s boiling, cook the pasta so that it’s ready at the same time as the sauce.
- Add the chopped olives, capers with their juice, cherry tomatoes, and nori seaweed to the pan, then pour wine over everything.
- Let the ingredients cook together for 5 minutes over medium heat.
- After 5 minutes, add tomato paste, balsamic vinegar, and peeled tomatoes to the skillet.
- Mash them with a spoon and let everything cook for another 8-10 minutes.
- When 8 to 10 minutes have passed, add rinsed beans and basil to the sauce, and season with salt and black pepper.Add lemon juice, which complements the subtle sea flavor.
- To prevent the sauce from being too acidic, especially if your tomatoes are already quite tart, add baking soda, which will gently reduce the acidity while preserving the lemon flavor. Always add a pinch and mix well.
- After cooking, drain the spaghetti and mix into the sauce.vServe with fresh basil.
Nutrition
1010Calories
33 gProtein
151 gCarbs
33 gFat
21 gFiber
per serving
