Plant-Based Pasta Puttanesca
Servings 6 servings
Ingredients
- 1 lb whole wheat spaghetti
- 1 Tbsp olive oil
- 1 small onion
- 3-4 cloves garlic crushed
- 1 9.5 oz. jar kalamata olives sliced
- 1 8.5 oz jar sun-dried tomatoes in oil drained & julienne cut
- 1 12 oz jar artichoke hearts in water quartered
- 2 15 oz can petite diced tomatoes 1/2 the juice drained
- 1-3 tsp crushed red pepper flakes add up to 1 1/2 tsp. to taste
- 1 bunch flat-leaf parsley chopped
Instructions
- Cook the pasta according to the package directions.
- Meanwhile, heat the olive oil over medium heat in a large skillet. Cook the onion and garlic until the onion is soft.
- Stir in the remaining ingredients.
- Cook over medium heat until everything is hot. When the pasta is cooked, drain it and stir the sauce, pasta and parsley together. Serve.
Notes
Note: Remaining olives and artichoke hearts can be tossed on salads throughout the week or frozen for future use.