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1 pound - whole-wheat or regular spaghetti
2 tbsp - powdered seaweed
1 tbsp - tamari (or soy sauce)
1 cup - pitted, oil-cured
2 tbsp - extra virgin
1 tsp - dried
1/2 cup - chopped
1 tsp - red pepper flakes
3 tbsp - capers
Salt and ground black pepper to taste
How to Make Pasta Puttanesca
Cook the pasta according to package directions until al dente.
While the pasta is cooking, heat oil in a saucepan. Add garlic and red pepper and toss until the garlic turns lightly golden.
Add powdered seaweed and stir for another minute.
Add tomatoes, olives, oregano, parsley, and capers. Cook over medium heat until the tomatoes release their juices and the juices start to thicken.
Add tamari and more salt, if needed. Season with ground black pepper.
Add the pasta to the sauce, toss to coat, and turn off the heat.
Garnish with more parsley if desired and serve hot.
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Ramya is an ardent blogger who is known for her authentic Kannada recipes.