Indulge your taste buds in the vibrant and bold flavors of this deliciously tangy vegan puttanesca. This plant-based twist on the classic Neapolitan dish will satisfy your cravings with every bite, without the need for any animal products. Here’s a recipe for how to make it.
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
Instructions
- Cook the fusilli according to package instructions in heavily salted water until al dente. Drain and set aside.
- In a large skillet over medium heat, warm your olive oil. Add minced garlic and red pepper flakes, sautéing until fragrant.
- 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.
- Season with salt and black pepper to taste. Adjust the spice level with more red pepper flakes if you fancy it.
- Toss the cooked pasta into the skillet, ensuring it is well-coated with the savory sauce.
- 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!
