Puttanesca Sauce (Vegan)
Photo: Popo le Chien, CC BY-SA 4.0
This vegan puttanesca gets its punch from two kinds of olives and a spoonful of capers, so it needs no anchovies to taste properly savory. Kalamata olives bring a fruity tang, while salt-cured black olives add a deeper, saltier bite. Garlic is browned lightly in plenty of olive oil, then simmered with canned tomatoes and chili. It comes together in one skillet in about twenty minutes, mostly from pantry staples.
Instructions
Warm the olive oil in a large skillet over medium heat.
Add the minced garlic and cook it, stirring, until it just starts to turn lightly golden at the edges.
Stir in the oregano, pepper, crushed red pepper, both kinds of olives, the capers and the crushed tomatoes. Let the sauce simmer for about 15 minutes, until it has thickened a little and the flavors have blended.
Add the parsley and cook for 2 more minutes.
Taste the sauce and add salt as needed. Go carefully, since the olives and capers are already salty.
Spoon the sauce over 1 pound (450 g) of cooked pasta and serve right away.
Make it personal.
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