Spaghetti Marinara With Peas & Capers - Vegan & Gluten Free

Introduction: Spaghetti Marinara With Peas & Capers - Vegan & Gluten Free

About: My philosophy is to live luminously. I'm just an ordinary girl who loves eating and cooking vegan food. All my recipes are original - sculpted from hours of experimentation, blood, sweat, tears, passion and ...

One of my favorite go-to dishes that I love to whip up is Spaghetti Marinara. Nothing beats a good classic Marinara sauce that is freshly made from scratch. The sauce is the foundation for everything. Join me as I show you how to make this traditional Italian dish which is simple to prepare and impressionable on your taste buds.

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1 3.5 Oz can of peeled tomatoes (Cento Brand, San Marzano Tomatoes)

1.5 Tablespoons of extra virgin olive oil

1 teaspoon of salt

Dash of black pepper

10 cloves of garlic, sliced

2 sprigs of fresh basil leaves

2 table spoons of agave nectar (Optional)


Brown Rice Spaghetti (Tinkyada Brand)

3 pitted kalamata olives, sliced

1 teaspoon of capers

½ cup of green peas

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Step 1:

In a pot, fry the sliced garlic with the extra virgin olive oil until fragrant, for a couple of minutes.

Step 2:

Add in the peeled tomatoes and mash with a potato masher to break up the chunks of tomatoes.

Step 3:

Add in the basil and season with salt and black pepper. Cover the pot and let it simmer for 30-35 mins.

Step 4:

In the meantime, cook the spaghetti in another pot of salted water until al-dente, according to instructions on the box.

Step 5:

When the marinara sauce is ready, stir in the agave nectar if you prefer the sauce to have a tinge of sweetness.

Step 6:

Now, create the individual portion of marinara sauce. Scoop out some of the sauce into a small pan (about 1 cup), and freeze the rest of the sauce for later use.

Step 7:

In the pan with the marinara sauce, add in the kalamata olives, capers and green peas. Simmer on low heat for 5-6 mins until hot, and then toss in the cooked spaghetti. Serve.

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