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A post shared by Joseph Suarez (@joesveganfoodgram)

Ingredients

• 1 pound of pasta, any shape you like
• 2 tablespoons of olive oil
• 6 cloves of garlic
• 1 teaspoon red pepper flakes
• 1 tin of crushed tomatoes
• 1/2 cup of pitted Kalamata olives
• 1/4 cup of capers
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt
• Black pepper
• Fresh parsley for garnish

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Instructions

1. Cook the fusilli according to package instructions in heavily salted water until al dente. Drain and set aside.
2. In a large skillet over medium heat, warm your olive oil. Add minced garlic and red pepper flakes, sautéing until fragrant.
3. Pour in the crushed tomatoes, tomato paste, olives, capers, oregano, and basil. Stir to combine, then let the sauce simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
4. Season with salt and black pepper to taste. Adjust the spice level with more red pepper flakes if you fancy it.
5. Toss the cooked pasta into the skillet, ensuring it is well-coated with the savory sauce.
6. Serve your puttanesca hot, garnished with freshly chopped parsley for a burst of freshness. Add nutritional yeast if you want a cheese substitute and to give it extra creaminess and nuttiness. Enjoy!

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The post This Vegan Puttanesca is Deliciously Tangy appeared first on falafelandcaviar.com.

Puttanesca is a type of sauce that usually has tomatoes, olive oil, anchovies, olives, capers, and garlic. There are variations that don’t follow those guidelines exactly, but in general, you can be that anything Puttanesca will at least have some nice olives.

This dish is actually not so old. It was created in Naples in the mid 20th century, although no one knows exactly how the sauce got its start.

There is a story that some people came into a restaurant right before close begging the owner to make them something and calling him a foul name in the process. The chef only had a few tomatoes, capers, and olives, as the legend goes.

The bad word the customers used, puttanata, could be the root for Puttanesca, but no one knows for sure.

Nevertheless, Puttanesca is such a delicious meal to make. A fun way to deconstruct is to make a sheet pan version that has cubed bread, red onion, cherry tomatoes, whole black olives, and garlic. Roast it for about 10 minutes and then add in the shrimp and roast for another 8 minutes. Serve right off the platter and enjoy!

The post What Does Puttanesca Actually Mean? appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Joseph Suarez (@joesveganfoodgram)

Ingredients

• 1 pound of pasta, any shape you like
• 2 tablespoons of olive oil
• 6 cloves of garlic
• 1 teaspoon red pepper flakes
• 1 tin of crushed tomatoes
• 1/2 cup of pitted Kalamata olives
• 1/4 cup of capers
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt
• Black pepper
• Fresh parsley for garnish

View this post on Instagram

A post shared by America's Test Kitchen (@testkitchen)

Instructions

1. Cook the fusilli according to package instructions in heavily salted water until al dente. Drain and set aside.
2. In a large skillet over medium heat, warm your olive oil. Add minced garlic and red pepper flakes, sautéing until fragrant.
3. Pour in the crushed tomatoes, tomato paste, olives, capers, oregano, and basil. Stir to combine, then let the sauce simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
4. Season with salt and black pepper to taste. Adjust the spice level with more red pepper flakes if you fancy it.
5. Toss the cooked pasta into the skillet, ensuring it is well-coated with the savory sauce.
6. Serve your puttanesca hot, garnished with freshly chopped parsley for a burst of freshness. Add nutritional yeast if you want a cheese substitute and to give it extra creaminess and nuttiness. Enjoy!

View this post on Instagram

A post shared by Julia | Food Blogger (@juliasalbumblog)

The post This Vegan Puttanesca is Deliciously Tangy appeared first on falafelandcaviar.com.

Puttanesca is a type of sauce that usually has tomatoes, olive oil, anchovies, olives, capers, and garlic. There are variations that don’t follow those guidelines exactly, but in general, you can be that anything Puttanesca will at least have some nice olives.

This dish is actually not so old. It was created in Naples in the mid 20th century, although no one knows exactly how the sauce got its start.

There is a story that some people came into a restaurant right before close begging the owner to make them something and calling him a foul name in the process. The chef only had a few tomatoes, capers, and olives, as the legend goes.

The bad word the customers used, puttanata, could be the root for Puttanesca, but no one knows for sure.

Nevertheless, Puttanesca is such a delicious meal to make. A fun way to deconstruct is to make a sheet pan version that has cubed bread, red onion, cherry tomatoes, whole black olives, and garlic. Roast it for about 10 minutes and then add in the shrimp and roast for another 8 minutes. Serve right off the platter and enjoy!

The post What Does Puttanesca Actually Mean? appeared first on falafelandcaviar.com.