Name: Vegan Spaghetti alla Puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large (28 ounce) can of chunky tomato sauce (I recommend Muir Glen brand) or diced tomatoes; 1/3 cup chopped Kalamata olives; 1/3 cup capers; 1 tablespoon Kalamata olive brine (from your jar of olives); 1 tablespoon caper brine (from your jar of capers); 3 cloves garlic, pressed or minced; 1/4 teaspoon red pepper flakes; 1 tablespoon olive oil; 1/2 cup chopped fresh parsley leaves, divided; Freshly ground black pepper; Salt, if necessary; 8 ounces whole grain spaghetti, or an equivalent combination of spaghetti and zucchini noodles (I used 6 ounces spaghetti and one 8-ounce zucchini, spiralized)