This vegan puttanesca is one of those italian dish that are so easy to make that you won’t believe it. The rich tomato sauce is flavoured with olives, capers and garlic. Use your favourite type of pasta and you’ll have a nice summery dinner to enjoy in only few minutes.
150grGaeta olives(or any other kind of black olives)
20grcapers
40grextra virgin olive oil
oregano or parsley(optional)
1garlic clove(peeled and lightly smashed)
salt
Instructions
Bring abundant water to a boil in a pot, just as the water starts boiling, add the tomatoes and turn off the flame, let them sit for 15-20 minutes. Sitting the tomatoes in hot water helps to peel them easily.
Carefully peel the tomatoes, cut them in half and discard the seeds, then chop them. Put on a plate along with the juices released by the tomatoes.
Rinse the capers to remove the salt and pit the olives. In a large saucepan.
Heat the olive oil in a frying pan over medium-high heat. Fry the garlic without skin until browns lightly. Discard the garlic and add the tomatoes.
Cook the tomato sauce for 2 minutes. Add the capers, olives and sprinkle a little bit of salt. Cover the pan and lower the heat. Let the sauce cook for 10-15 minutes. If necessary add one or two tablespoons of hot water so that the sauce does not dry out too much. The result should be a thick sauce with enough juice to coat the pasta.
Adjust salt to taste and turn off the heat. Add a pinch of oregano if desired, mix and set aside.
Cook the spaghetti as suggested in the package, drain them very well and add them onto the pan with the sauce. Mix for a couple of minutes so that the pasta is well coated with the sauce and serve immediately.
Notes
You can also add chopped parsley before serving.
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