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+ servings
vegan spaghetti all'arrabbiata

Spaghetti all'arrabbiata

Easy, tasty & healthy
Prep Time 5 d
Cook Time 15 d
Course Lunch, Main course
Cuisine Italian
Servings 2 portions
Calories 713.8 kcal

Ingredients
 
 

  • 120 g spaghetti
  • 6 tbsp olive oil
  • 75 g minced onion
  • 3 sprigs thyme
  • 2 bay leaves
  • 2 cloves garlic chopped
  • 1 tsp crema di peperoncino can be replaced by fresh and finely chopped red pepper or red pepper puree
  • 450 g tomato peeled and chopped
  • 2 tl kappertjes
  • 1 tl za'atar or use dried oregano
  • 1 hand rocket leaves

Instructions
 

  • Bring 2 litres of water to a boil with 20 g of salt and cook your spaghetti "al dente" in it (as soon as the water boils).
    120 g spaghetti
  • In the meantime, heat a skillet or frying pan, add the olive oil and softly fry the chopped onion for about 5 min.
    75 g minced onion, 6 tbsp olive oil
  • Add the thyme, garlic and bay leaf and fry for 1 minute, then add the red pepper puree and mix into the oil.
    3 sprigs thyme, 2 bay leaves, 2 cloves garlic, 1 tsp crema di peperoncino
  • Add the tomatoes, turn up the heat and let them melt and reduce for 5 minutes.
    450 g tomato
  • Meanwhile, drain the spaghetti and add the hot spaghetti to the sauce.
  • Mix spaghetti and sauce well and leave to cook for another minute so the spaghetti can absorb the sauce. Add salt to taste.
  • Put some rocket leaves in deep (preheated) plates and divide the spaghetti with the sauce on top over the plates.
  • Sprinkle with capers and za'atar (or with vegan Parmesan or with nutritional yeast flakes).
    2 tl kappertjes, 1 hand rocket leaves, 1 tl za'atar

Nutrition

Serving: 200gCalories: 713.8kcalCarbohydrates: 69.2gProtein: 12.3gFat: 44.3gSaturated Fat: 6.2gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 31.3gSodium: 74.3mgPotassium: 726.3mgFiber: 6gSugar: 9.1gVitamin A: 1783.3IUVitamin C: 33.8mgCalcium: 65.2mgIron: 2.8mg
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