I love all-vegetable dishes. They are increasingly present in my family’s diet. I discovered vegan tuna, made from pea flour, and I particularly liked it. So I prepared the spaghetti with tomatoes, olives, and vegan tuna, which you can find in various brands even at the supermarket, and it is really delicious. Perhaps follow it with chickpea curry with spinach, another dish I love, to satisfy the palate lightly. Let’s get to work and prepare the spaghetti with tomato, olives, and vegan tuna together.
OTHER VEG DISHES
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing spaghetti with tomato, olives, and vegan tuna
- 1 jar vegan tuna
- 2 cloves garlic
- 14 oz tomato purée
- 4 tbsps extra virgin olive oil
- 1 tbsp salted capers
- 3.5 oz Taggiasca olives (pitted)
- 1 tsp chili powder
- to taste salt
- 1 tbsp chopped parsley
- 12 oz spaghetti
Tools
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- Frying Pan
Steps for preparing spaghetti with tomato, olives, and vegan tuna
In a frying pan, pour the extra virgin olive oil. Add the garlic, and when it sizzles, add the tomato purée, salt, and chili powder. Let the sauce cook down for about ten minutes.
Add the desalted capers, vegan tuna, olives and let them flavor for a couple of minutes over low heat. Meanwhile, boil the spaghetti and drain it al dente.
Add the spaghetti to the vegan tuna sauce and cook for a couple of minutes, adding a little pasta cooking water if necessary. Only off the heat, enrich with chopped parsley and serve.
Storage
The pasta can be stored for a couple of days in the fridge, but I recommend consuming it immediately.
