Vegan Pasta alla Puttanesca Sauce
a classic Italian pasta dish with a creamy rich and slightly spicy sauce.
Ingredients
- 350 g Pasta of choice
- 2 tbsp Olive oil
- 2 garlic cloves
- 6/7 sun-dried cherry tomatoes in oil or dry rehydrated in water
- 1 tsp chili flakes
- 1.5 tbsp capers
- 700 g tomato passata
- 1 bunch of parsley
- 1/2 cup + 2 tbsp black olives
- salt to taste
Instructions
- Wash the capers remove the salt, then chop them finely. Chop the parsley finely and crush the olives with a knife or your hands.
- To a wide pan, add some olive oil. Then add garlic, sun-dried tomatoes and chili flakes and cook for about 3 minutes. Next add the capers and cook a few minutes more stirring often. Add the tomato passata (or canned tomatoes) and cook for about 10 minutes. Then add olives, parsley and season to taste with salt. If you have time, let this cook on low heat for a while, as it makes it even more flavourful.
- While the sauce cooks, boil your pasta of choice (I used homemade pappardelle) and add it to the pan and mix to combine.
Nutrition
Calories: 461kcal
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