Vegetarian Pasta Puttanesca
Ingredients
The sauce
-
2
cups
crushed tomatoes
-
1
tablespoon
chopped garlic
-
¼
teaspoon
sea salt
-
1-3
teaspoons
red pepper flakes
-
drizzle
none
oil for sautéing or broth
-
½
cup
chopped parsley
-
¼
cup
chopped kalamata olives
-
1
tablespoon
capers
-
1
tablespoon
dried thyme
The pasta
-
8
ounces
penne pasta
-
optional
none
Vegan Parmesan Cheese
Instructions
- Combine tomatoes, garlic, red pepper, and salt with oil or broth in a pan and simmer for 5 minutes until the sauce thickens slightly.
- Stir in olives, capers, thyme, and all but 2 tablespoons of parsley, and cook for 1 more minute until heated through.
- Cook the pasta according to the package directions.
- Add the cooked pasta to the sauce and toss well.
- Garnish with reserved parsley and top with Parmesan if desired before serving.
Nutrition Facts (estimated)
Servings
2
Calories
543
Total fat
5g
Total carbohydrates
107g
Total protein
20g
Sodium
986mg
Cholesterol
0mg
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