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Vegan Spaghetti alla Puttanesca

Cookie and Kate
  • 30 minutes
  • Serves 4

INGREDIENTS

3 cloves

Garlic

1/2 cup

Parsley, fresh leaves

1 tbsp

Caper brine

1 tbsp

Kalamata olive brine

1/3 cup

Capers

1/3 cup

Kalamata olives

1

large (28 ounce) can Tomato sauce, chunky

8 oz

Spaghetti, whole grain

1

Black pepper, Freshly ground

1/4 tsp

Red pepper flakes

1

Salt

1 tbsp

Olive oil