Puttanesca Sauce (Vegan)
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | –0.5 cup extra-virgin olive oil | 0.5 cup | 1061 kcal0g protein · 0g carbs · 120g fat | Buy |
| 2 | garlic cloves | 0 g | — | Buy |
| 3 | crushed tomatoes | 425 g | 77 kcal4g protein · 17g carbs · 1g fat | Buy |
| 4 | chopped pitted Kalamata olives | 0.5 cup | — | Buy |
| 5 | chopped pitted salt-cured black olives | 0.5 cup | — | Buy |
| 6 | capers | 2 tbsp | 4 kcal0g protein · 1g carbs · 0g fat | Buy |
| 7 | crushed red pepper | 1 tsp | 13 kcal1g protein · 3g carbs · 0g fat | Buy |
| 8 | dried oregano | 1 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 9 | pepper | 0.13 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 10 | parsley | 2 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients1155 kcal · 5g protein · 21g carbs · 121g fat
Per servingno servings count given
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Directions
Heat oil in a large skillet.
Add garlic and sauté over medium heat until garlic starts to brown lightly.
Add oregano, pepper, olives, capers, and tomatoes. Simmer for about 15 minutes.
Add parsley and cook for another 2 minutes.
Add salt to taste.
Pour over 1 pound (450 g) of cooked pasta, and serve.
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