Rigatoni Puttanesca with Veggie Meatballs
Puttanesca sauce is believed to have originated in Naples, Italy, and is named after the Italian word 'puttana', which means 'prostitute'. The sauce is said to have been a favorite among prostitutes due to its quick and easy preparation.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 300 gram Rigatoni pasta
- 12 piece Veggie meatballs
- 2 cup Tomato sauce
- 4 ounce Black olives
- 2 tablespoon Capers
- 3 clove Garlic
- 1 teaspoon Red chili flakes
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 cup Fresh basil leaves
- 2 tablespoon Parmesan cheese (optional)
Instructions
- Cook the rigatoni pasta according to package instructions.
- Preheat the oven to 180°C (350°F).
- In a large baking dish, spread a layer of tomato sauce.
- Arrange the veggie meatballs on top of the sauce.
- Sprinkle black olives, capers, minced garlic, and red chili flakes over the meatballs.
- Drizzle olive oil and sprinkle salt over the mixture.
- Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through.
- In a large pot, heat the remaining tomato sauce over medium heat.
- Add the cooked rigatoni pasta to the pot and toss to coat with the sauce.
- Serve the rigatoni puttanesca with the veggie meatballs on top.
- Garnish with fresh basil leaves and grated Parmesan cheese, if desired.
- Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 70g24%
- Sugars 8g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.