Puttanesca Sauce (Vegan) Recipe
Italy
Cuisine
Ingredients
- ¼–½ cup extra-virgin olive oil
- 6 garlic cloves, minced
- 1 can (28 oz / 830 g) crushed tomatoes
- ½ cup chopped pitted Kalamata olives
- ½ cup chopped pitted salt-cured black olives
- 2 tablespoons capers, rinsed
- 1 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- ⅛ teaspoon pepper
- 2 tablespoons parsley
Procedure
- Heat oil in a large skillet.
- Add garlic and sauté over medium heat until garlic starts to brown lightly.
- Add oregano, pepper, olives, capers, and tomatoes. Simmer for about 15 minutes.
- Add parsley and cook for another 2 minutes.
- Add salt to taste.
- Pour over 1 pound (450 g) of cooked pasta, and serve.