Spaghetti With Olives and Capers (Puttanesca Without Anchovies)

Spaghetti With Olives and Capers (Puttanesca Without Anchovies)

If you love bold Italian recipes but aren’t a fan of anchovies, this pasta puttanesca without anchovies is the perfect twist on a classic. This amazing recipe keeps all the punchy, briny goodness of traditional puttanesca, thanks to a hearty mix of spaghetti with capers and olives. It’s the kind of pasta that feels effortlessly fancy but comes together in no time—perfect for busy weeknights or last-minute dinner guests!

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Lunch, Main Course

Cuisine Italian, Vegetarian

Servings portions

Calories 451 kcal

Ingredients

2 large garlic cloves crushed or finely chopped
½ red chilli pepper or ½ teaspoon chilli flakes
2 tablespoon capers with 2 tbsps of caper brine
10 black olives pitted, sliced into rounds
1 tablespoon tomato paste (puree)
1 tin chopped tomatoes (400g)
120 g tenderstem broccoli sliced into long thin strips
170 g spaghetti
¼ lemon juice only
20 g parmesan finely grated
a handful or parsley, chopped optional

Instructions

Start by making a vegetarian puttanesca sauce. In a large frying pan, heat a tablespoon of oil. Tip in the garlic, chilli flakes, capers with brine, sliced black olives and a pinch of salt. Fry for 2 minutes on low heat. Add the tomato paste and chopped tinned tomatoes. Stir and leave to simmer on medium-low heat and reduce for 10 minutes. If you reduce your sauce too much, just add a splash of starchy pasta water. Once the sauce is cooked, taste it and season it with salt and black pepper, if needed.
In the meantime, cook your pasta following the instructions on the packet, making sure to cook your pasta al dente (more tips on al dente pasta in the text above).
As your pasta cooks, cut your tenderstem broccoli into thin long strips (resembling the long pasta shapes).
When the pasta is about 2 minutes away from being cooked, tip the broccoli strips into the pasta pan, cover with a lid and leave to cook for 2 minutes.
Drain the cooked pasta and broccoli and tip them into the puttanesca sauce and toss to combine. Finally, stir in the lemon juice and parsley.
Divide the pasta between bowls and scatter the grated parmesan on top.

Video

Nutrition

Calories: 451kcalCarbohydrates: 79gProtein: 19gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 1011mgPotassium: 618mgFiber: 7gSugar: 9gVitamin A: 1824IUVitamin C: 79mgCalcium: 251mgIron: 4mg

Keyword Easy Pasta Recipe, Easy Vegetarian Pasta Recipe, Pasta Puttanesca, Pasta with Broccoli, Pasta with Capers, Pasta With Capers and Olives, Pasta with Olives, Spaghetti With Capers and Olives, Vegetarian Pasta Puttanesca, Vegetarian Pasta Recipe, Vegetarian Pasta with Tomato Sauce

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