Pasta Puttanesca is a breeze to put together, especially if you have a jar of marinara sauce and frozen spinach on hand. If you love garlic, you'll love the addition of fresh sliced garlic in this recipe.
This recipe calls for whole wheat pasta and here is a review of all the brands of whole wheat pasta for taste and depth. You might want to try different brands to see which one you prefer. If you want to sub zucchini or broccoli for spinach, you could.
If you’re not a fan of sun-dried tomatoes, you could use artichoke hearts and that would be a fantastic substitution. Red, yellow or green bell peppers would be a great addition too. You should just sauté them slightly.
The recipe calls for jar marinara but you could make your own and just keep it on hand. Here's my recipe for classic marinara with basil. If you don’t have time to make your own marinara, here is a list of the best and worst vegan sauces in a jar. Remember, some of these “vegan” sauces have hidden added sugars and unhealthy oils you may not be aware of.
Add fresh basil and a few fresh squeezes of lemon for extra flavor. Don’t forget to pair this with a nice cold salad for a complete meal.
I'd love to hear your feedback in the comments below for this Pasta Puttanesca Spinach recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
Servings | servings |
- 8 oz vermicelli pasta whole grain
- 1/4 cup water
- 1/2 chopped onion red or yellow
- 3 large cloves garlic sliced
- 1/2 cup sliced sun-dried tomatoes (either jarred in oil and rinsed or dried and soaked in warm water for about 15 minutes)
- 1/3 cup seedless Spanish or Greek olives sliced if large
- 4 cups fresh baby spinach or 1/2 large package frozen 10 oz. box spinach
- 1/3 cup Chopped parsley
- 1/2 jar of your favorite marinara sauce
- 1 15 oz can diced tomatoes
- sea salt and pepper to taste
Ingredients
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- Bring a large pot of water to boil, add pasta and cook according to the directions on the package.
- While the pasta is cooking, heat a large skillet and saute the onion in water until translucent and water has evaporated.
- Add sun-dried tomatoes, olives, spinach, marinara sauce and diced tomatoes.
- Add parsley and sliced garlic and stir to combine.
- Cook until the spinach is wilted.
- Add the cooked pasta to the pan, carefully tossing to combine.
We enjoyed this dish very much. One of our new favorites. There is no amount listed for the pasta so we went with a box, but in hindsight, that may have been too much for our taste. The next time we may go with a half box.