Vegan pasta with capers, sun-dried tomatoes, and walnuts: this recipe brings Italy straight on your plate. This summer dish tastes good, makes you happy, and is healthy on top of that!
When I hear the word capers I immediately recall childhood memories and I see a plate of mustard eggs that my Grandma used to cook for me. Although I really liked mustard eggs, the capers were always neatly sorted out. This strange taste was unbearable as a child. But life changes and so do the taste buds. So I finally gave the capers another chance. It was in an Italian restaurant where I had ordered spaghetti puttanesca without really knowing what exactly it was. After a brief shock when I discovered the capers in the sauce, I got over it and tasted capers after years of abstinence. Well, what can I say, not so bad at all! In this wonderful mediterranean sauce with dried tomatoes, the special taste of capers blends in pretty well and tastes delicious.
For this Mediterranean sauce, I use dried tomatoes, garlic, capers, tomatoes, and walnuts. If you don’t like pasta with capers at all, you can replace them with black olives. The walnuts round off the sauce perfectly and give it a great nutty taste. The perfect dish for a summer dinner on the balcony. Belissima!
Are you looking for more vegan pasta recipes?
Ingredients
- 250g spaghetti
- 1-2 cloves of garlic
- 40g capers
- 100 g dried tomatoes
- 1 can of tomatoes (peeled and chopped)
- 1 hand of walnuts
- 1 teaspoon sugar
- salt and pepper
- Some water
- Some fresh parsley
- Vegan grated cheese
Instructions
- Rinse capers and soak them in warm water, this will make them a little milder and help to develop a great taste.
- Prepare the spaghetti according to the instructions on the packet.
- Now roughly chop the sun-dried tomatoes and capers. Chop the walnuts as well.
- Heat a little oil in a pan, press the garlic and sauté briefly.
- Add the sun-dried tomatoes and capers and fry for 2-3 minutes.
- Add sugar, salt, and pepper. Stir in walnuts.
- Add tomatoes and stir well. Let the sauce simmer for about 5 minutes. Add a little water if necessary.
- As soon as the spaghetti is cooked, skim off 1-2 tablespoons of the salted water and add to the sauce. This way the pasta combines better with the sauce.
- Arrange the spaghetti and sauce. Serve with fresh parsley and cheese if necessary.
