spaghetti alla puttanesca

Sometimes it’s the simple things that are the best! I could never tire of a Spaghetti alla Puttanesca. Just the right blend of salty, spicy and fragrant. Mmmmmmm.

1/4 cup coconut oil (certified organic, unrefined, virgin)
4 cloves garlic, finely chopped
2 brown onions, finely chopped
1kg ripe tomatoes, roughly chopped
2 chilli peppers, finely chopped
1/2 cup green olives, pitted and roughly chopped
2 tablespoon capers, roughly chopped
1 handful fresh oregano, finely chopped
pinch of sea salt and freshly ground pepper
1 handful parsley, finely chopped
400g spelt spaghetti
1 tablespoon extra virgin cold pressed olive oil
** use organic and biodynamic ingredients where possible **

Gently heat the oil in a large saucepan. Add the garlic and onions and cook for approximately 4 minutes. Add the chopped tomatoes, chilli, olives, capers, oregano, salt and pepper. Simmer for approximately 15 minutes, until the sauce has thickened.

Cook spaghetti according to the instructions on the packet. Drain, and toss in to the sauce. Add the fresh parsley, drizzle with olive oil and serve.



Onions have such a broad range of health benefits that it could easily take a book to fill. Onions are a good source of vitamins and minerals, as well as being high in antioxidants that have anti-tumor and immune-enhancing properties. Onions help to thin the blood, lower cholesterol, and raise HDL cholesterol (the good type). Onions are anti-inflammatory, antibacterial and antiviral. Onions help to detoxify the body from heavy metals. Onions have also been shown to help lower blood sugar levels and help treat asthma.

For more nutritious and delicious vegan recipes please go to RECIPES PAGE

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