This vegan puttanesca sauce is made with a rich tomato sauce, flavored with olives, capers and garlic. Use your favourite type of pasta and you’ll have a nice dinner to enjoy in only few minutes.
1cupGaeta olives(or any other kind of black olives)
3Tbspcapers
2 ½Tbsp extra virgin olive oil
1tspdry oregano(or parsley)
1garlic clove(peeled)
salt
Instructions
Bring abundant water to a boil in a pot, just as the water starts boiling, add the tomatoes and turn off the heat, let them sit for 15-20 minutes.
Carefully peel the tomatoes, cut them in half and discard the seeds, then chop them finely. Put on a plate along with the juices released.
Rinse the capers to remove the salt and pit the olives.
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 set the heat to low.
Let the sauce cook for 10-15 minutes. If necessary, add a little bit 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 the oregano, 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.
Coat well the pasta with sauce and serve immediately.
Notes
You can make this vegan puttanesca sauce ahead and even freeze it. So next time you’ll crave some Italian dish, you can thaw the sauce and make the recipe is just 10-15 minutes!