I have had such a busy few weeks lately at work and was in for a few hours today even though it’s my day off. This has meant 1) no time for fun activities, baking, cooking, etc; 2) no time to write up blog posts; 3) I’ve eaten a load of unhealthy food; 4) my life currently consists of work, eat and bed. But enough of my moans! As it is National Vegetarian Week I decided to kill quite a few birds with one stone (hmmmm maybe that is the wrong choice of phrase for a vegetarian post ?) to get a blog post done. I’ve just come home from work hungry and as it’s lunch time I decided to make a Vegetarian Spaghetti Puttanesca dish, take a few pics, write up a post, press publish and voila! A healthy lunch made and eaten plus a blog post done!
Spaghetti alla Puttanesca is an Italian dish that literally means “Spaghetti in the style of a prostitute”. Ermmmm ok not quite sure that’s the way that I would have described it. This is such a quick, easy and tasty dish to make, perfect if you are after a quick meal to make when friends are coming over for dinner or if you have come home from work hangry (<<< me quite often!!). You may likely have the ingredients in your cupboards and fridge so won’t even have to go out shopping! Normally this dish is made with anchovies (ewwwwww!) but as it is a vegan/vegetarian recipe it has fortunately been omitted but if you aren’t a veggie and for some bizarre reason like eating anchovies then feel free to chuck some in, weirdo! This delicious dish is gluten free, syn free on Slimming World and also vegan.
1 pack of Spaghetti (I used gluten free) cooked as per instructions
2 x 400g Tins Chopped Tomatoes
1 Red Onion Chopped
4 Garlic Cloves Minced
1/2 Teaspoon Chilli Flakes
1 Tablespoon Tamari (soy sauce will do if you aren’t gluten free)
100g Sliced black olives (you can use green olives & cut them in half if you prefer)
3 Tablespoons Capers
Salt & Pepper
Chopped Fresh Parsley to garnish
Boil your pasta as directed.
Spray Frylight onto a frying pan and heat on a medium setting.
Chop red onion finely and fry until softened. Add the garlic and chilli flakes and stir for around 30 seconds.
Add the tomatoes, tamari, olives and capers to the pan and simmer for around 15 minutes.
Drain pasta and add to the sauce making sure that the Spaghetti is coated well.
Garnish with chopped parsley and serve.
You can serve the Spaghetti along with some salad and some garlic bread, yum! If you are looking for a vegan/gluten free garlic bread, Tesco’s Free From one is very good!
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback!
If you are looking for other Slimming World recipes: