Quinoa Spaghetti Puttanesca

This pasta dish is incredibly tasty and quick to prepare, making it perfect for busy evenings. You can keep the ingredients stocked in your cupboards and enjoy this delicious meal on "those" nights.

In this Quinoa Spaghetti Puttanesca recipe, I opted for Ceres Organics GF Quinoa Pasta. I am quite fond of their selection, and the pasta tastes amazing!

Find out more about ceres here!

I typically avoid trying recipes found on packaging, but when I first purchased this brand, I decided to give it a shot. Fortunately, it was a great decision, as the recipe turned out to be delicious. Since then, it has become one of our favorite quick and easy meals.

So, try it! BTW, I used their passata as well. Enjoy 😉 

Quinoa Spaghetti Puttanesca

Quinoa Spaghetti Puttanesca Ingredients

Ingredients 

1 pack of (Ceres Organic Quinoa) Spaghetti 

2 tbsp olive oil

3 cloves of garlic or 2 tsp garlic paste

1/2 tbsp dried rosemary

1/ cup kalamata (Black) olives, pitted and sliced

1/4 Green olives, pitted and sliced 

2 tbsp baby capers

1 bottle, 680g (Ceres Organics) Tomato passata

1/4 cup fresh basil roughly chopped.

Optional: grated vegan parmesan

Instructions 

Cook Spaghetti according to packet instructions (14 minutes)

Heat olive oil in a large saucepan, medium low heat. Add garlic and cook for a minute. Add olives Capers and rosemary. Stir well and add passata as well. Simmer for around 10 minutes. 

Drain spaghetti and add to the sauce. Stir well and add the roughly chopped basil.

Serve with some vegan parmesan or cheese.

Enjoy!

Quinoa Spaghetti Puttanesca