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🍽️ Vegetarian Tagliatelle alla puttanesca

540 kcal · 30 min · 4 servings

Ingredients

• onions, red 2 pcs.
• olive oil 2 tbsp.
• vine tomatoes 600 g
• olives, black 100 g
• capers 2 tbsp.
• parsley, fresh 20 g
• salt pinch
• tagliatelle, fresh 800 g
• pepper, black ground pinch
• chili, ground 0.25 tsp.
• sugar pinch

Instructions

1. 1. Cut the onions in half, peel them, and slice them into thin strips. Heat 1 tbsp. olive oil in a pan over medium heat and sauté the onions for about 10 minutes. Then set the onions aside in a bowl.
2. 2. Wash the tomatoes, remove the core, and dice them into small cubes. Drain the olives and capers and chop them coarsely. Wash the parsley, pat it dry, and pick the leaves off the stems. Mix everything with the onions in the bowl.
3. 3. Bring about 5 liters of salted water to a boil in a pot. Cook the tagliatelle in the boiling salted water for around 3 minutes until al dente. Drain into a colander and reserve about 1 cup of the cooking water.
4. 4. Heat the pan with 1 tbsp. olive oil and sauté the tomatoes for about 5 minutes. Add the olives and capers and season with salt, pepper, and chili. Add the still moist tagliatelle to the tomato sauce along with some cooking water.
5. 5. Season the vegetarian tagliatelle alla puttanesca with salt and sugar, plate them, sprinkle the onion-parsley mixture on top, and serve. Enjoy your meal!

Nutrition per serving

• kcal: 540
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 78 g