Meat Free Monday One day a week can make a world of difference

Caper Puttanesca

Miguel Barclay
  • Serves: 1
  • Cooking: 25
  • Ready: 25

The brine from the jar of capers, which you would usually throw away, creates the delicious flavour in this dish.


  • 2 garlic cloves, sliced
  • 2 pinches of dried chilli flakes
  • 200 g chopped tomatoes (from a 400 g tin)
  • small handful of capers, plus a splash of caper brine
  • small handful of pitted black olives
  • handful of dried spaghetti
  • olive oil
  • salt and pepper


Pan-fry the garlic and a pinch of the chilli flakes in a generous glug of olive oil over a medium heat for about 3 minutes until the garlic starts to brown.

Add the chopped tomatoes, capers, caper brine and olives, season to taste with salt and pepper, then simmer for about 10 minutes.

Meanwhile, bring a pan of salted water to the boil and cook the spaghetti until al dente. Use tongs to transfer the spaghetti to the sauce, along with a couple of tablespoons of the cooking water and mix it all together. Sprinkle with the remaining pinch of chilli flakes and drizzle with a glug of olive oil to serve.

Additonal notes

Recipe taken from Vegan One Pound Meals by Miguel Barclay (Headline Home)

Photography by Dan Jones

Check out the recipe video here!

“Using the brine from a jar of capers is what makes this dish so special. Something that would ordinarily be thrown away actually has the ability to transform this into one of my favourite pasta dishes.

All recipes are for a single serving. More than one person? Simply multiply the ingredients to suit you.”

Facebook: Miguel Barclay
Twitter:  @miguelbarclay
Instagram:  @miguelbarclay

Book front cover of 'Vegan One Pound Meals'

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