Name: Spaghetti non Vongole recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: italian
Ingredients: 1/2 onion chopped medium; 1 clove garlic halved sliced; 5 kalamata olives sliced; 2 tbs sun-dried tomato sliced; 10 button mushrooms sliced; 6 cherry tomato halved; 1 bunch parsley chopped; 1 tbs tomato paste; 50 ml riesling white wine; 1/2 tsp chilli powder; 100 ml olive oil; 250 g spaghetti; 2 tbs baby capers; 2 tbs caper water; 5 green olives

by Ange's Kitchen Last updated on 07/10/2019

Spaghetti Vongole is a pasta dish with mussels. My version is the vegan version. - Ange's Kitchen

Ingredients

1/2 onion chopped medium
1 clove garlic halved sliced
5 kalamata olives sliced
2 tbs sun-dried tomato sliced
10 button mushrooms sliced
6 cherry tomato halved
1 bunch parsley chopped
1 tbs tomato paste
50 ml riesling white wine
1/2 tsp chilli powder
100 ml olive oil
250 g spaghetti
2 tbs baby capers
2 tbs caper water
5 green olives

Method

Step 1

Heat some olive oil into a frying pan and add the onion and garlic. Fry until slightly golden.
Step 2

Add the olives, capers and sun dried tomatoes. Fry for 2 min. Add the mushrooms and fry for further 2 min. Add the tomato paste and chilli powder - stir well and deglaze with the wine. Turn the heat down to a simmer. Stir occasionally.
Step 3

Meanwhile cook pasta according to the packet instructions and drain.
Step 4

Add the parsley and cherry tomatoes and a little splash of the caper water to the sauce - stir well and turn off the heat. Add the pasta and another splash of olive oil and stir well to combine.
Step 5

Plate up and enjoy!