Vegan Spaghetti Puttanesca

Nika’s Pick33g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

sauce

• 2 tbsp olive oil
• 20 g garlic (minced)
• 1 red chili pepper (or chilli flakes)
• 200 g green olives (sliced, green and black)
• 25 g capers
• 15 ml capers (brine)
• 120 g cherry tomatoes (halved)
• 1.5 g nori seaweed (ground)
• 100 ml red wine (dry)
• 70 g tomato paste (concentrated)
• 30 ml balsamic vinegar
• 400 g canned tomatoes (whole peeled)
• 250 g borlotti beans (cooked, borlotti or red beans)
• 1 handful 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

1. Grate the garlic, chop the olives and tomatoes.
2. 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.
3. Heat olive oil in a deep skillet or pot over medium heat.
4. Add the grated garlic and chili pepper to the oil first, and sauté for 2 minutes on medium heat.
5. 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.
6. Add the chopped olives, capers with their juice, cherry tomatoes, and nori seaweed to the pan, then pour wine over everything.
7. Let the ingredients cook together for 5 minutes over medium heat.
8. After 5 minutes, add tomato paste, balsamic vinegar, and peeled tomatoes to the skillet.
9. Mash them with a spoon and let everything cook for another 8-10 minutes.
10. 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.
11. 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.
12. After cooking, drain the spaghetti and mix into the sauce.vServe with fresh basil.

Nutrition