Vegan Puttanesca
Italian classic made vegan! If you want to whip up something in 20 minutes or less, this is a sure crowd pleaser.
Ingredients
- ½ Cup capers
- ½ Cup olives
- ¼ Cup garlic
- 1 Piece onions
- ¼ Cup olive oil
- 1 16 oz marinara
- 3 tablespoon tomato paste
- 1 Bunch basil
- seasoning of choice
- 1 Small jar sun dried tomato in oil
Instructions
- Cook noodles in a pot of salted boiling water for 9 minutes. Strain and run through water to rinse of the starch and avoid them getting stuck together. Toss in oil and salt.
- Make the sauce by sauteeing aromatics, onions & garlic. Eventually add capers and olives, I did not include the brine, to avoid making it too tangy. Add tomato paste and saute some more before adding marinara. Reduce heat to low and simmer for 10 minutes. Adjust seasonings, sweetness, saltiness and umami to your liking.
- Throw in noodles in the pot and mix thoroughly. Garnish with chiffonade basil and vegan cheese if preferred.