This vegan version of puttanesca sauce for pasta is the right choice when you have no idea of what to cook, but you want something tasty and good.
Ingredients (for 2 people):
- 2 tablespoons olive oil
- 1 cloves of garlic, minced
- ½ teaspoon of red chilli flakes
- 200 g spaghetti
- 300 g canned peeled tomatoes, diced
- 30 g black olives, roughly chopped
- 1 tablespoon capers, rinsed
- Fresh parsley, minced
- Salt and pepper
Instructions:
- Put the olive oil in a large skillet over medium heat. Add the garlic and chilli flakes and cook until fragrant, being careful not to burn.
- Add the chopped tomatoes, olives and capers, turn down heat and cook for 10-15 minutes, stirring occasionally, until slightly reduced. Add salt and pepper to taste.
- In the meanwhile, bring water for pasta to a boil. Add salt and cook the pasta according to package instructions less 2-3 minutes.
- When it’s ready, add pasta, 2-3 spoons of pasta water and chopped parsley to the skillet with the tomato sauce. Cook all together at low heat for 2-3 minutes.
- Serve immediately.
Recipe notes:
- You can use a different type of pasta if you prefer. Sometimes I use reginette or mafalde instead of spaghetti.
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