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Home » Vegan Recipes » Vegan Main Courses » 20 Minute Meals » Recipe: Speedy & Spicy Spaghetti Sauce

Recipe: Speedy & Spicy Spaghetti Sauce

June 11, 2015

Speedy & Spicy Spaghetti Sauce
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20 Min Meals | Vegetarian & VeganImagine a spaghetti sauce so packed with flavour from chilli, capers, olives and garlic that you never want to open a jar of pasta sauce again.  Now imagine a spaghetti sauce so quick to make that you can start it after putting your pasta on to boil, and it will be ready to eat at the same time as your spaghetti.  Look no further – this Speedy & Spicy Spaghetti Sauce is just what you’re looking for.

This is my vegetarian version of the classic Spaghetti alla Puttanesca (quite literally ‘tart’s spaghetti’!) – the authentic Italian version contains anchovies which I’ve obviously left out here.

The speediness comes from using those handy little jars or tubes of ready-to-use chopped garlic and chilli which are such a godsend to keep in the door of the fridge.  I must admit that for this sort of speedy weeknight supper it is now a very rare occurrence for me to actually crush a clove of garlic or chop a chilli.

Speedy Spaghetti Sauce 2

 

Vegan

Speedy & Spicy Spaghetti Sauce

Speedy & Spicy Spaghetti Sauce

Kate Ford | The Veg Space
Print Recipe Pin Recipe
Prep Time 1 min
Cook Time 9 mins
Total Time 10 mins
Course Main
Cuisine Italian
Servings 1 person

Ingredients
  

  • 100 g spaghetti
  • 1 tbsp olive oil
  • 1 tsp ready-chopped garlic (or 1 garlic clove, crushed)
  • 1 tsp ready-chopped chilli (or 1 small chilli, finely chopped)
  • 1 tbsp capers in brine, rinsed
  • 4 pitted black olives
  • 150 g passata
  • small handful fresh spinach, roughly chopped

Instructions
 

  • Put a large pan of salted water on to boil, and when it is bubbling add the spaghetti.
  • In another small saucepan, heat the olive oil and add the garlic and chilli. Fry over a gentle heat for 1 minute then add the capers and olives, and finally the passata. Bring to the boil then turn down the heat to a gentle simmer and cook until your spaghetti is ready.
  • Drain the spaghetti and return to its pan, then pour over the sauce and mix. Season to taste with salt and black pepper. Stir through the spinach and serve immediately, served (if you wish) with some fresh basil and/or shavings of vegetarian parmesan.
Tried this recipe?Let us know how it was!

 

If you like the look of this recipe please follow me for more…. on Facebook, Twitter, or Pinterest.  Thanks!  Kate x

Speedy & Spicy Spaghetti Sauce | The Veg SpaceIf you like the look of this recipe, why not take a look at my Pinterest board Pasta: Vegetarian & Vegan

 

Follow Kate Ford | The Veg Space’s board Pasta: Vegetarian and Vegan on Pinterest.

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Filed Under: 20 Minute Meals, Vegan Main Courses, Vegan Pasta Recipes, Vegan Recipes Tagged With: chilli, pasta

About Kate Ford

Hi, I'm Kate. The Veg Space is a food blog packed with easy vegan comfort food recipes. Click on About Me to find out more or Recipes to get cooking!

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Hi, I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read More…

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Hi, I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read More…

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