Vegan Pasta Puttanesca
This Vegan Pasta Puttanesca is rich and satisfying. The sauce is studded with olives and capers for a delicious vegan interpretation of the classic dish.
Ingredients
- ½ cup Yellow Onion finely diced
- 1 heaping tbsp Tomato Paste
- 1 28 oz Can Tomato Sauce
- 1 14.5 oz Can Diced Tomatoes
- 2 Cloves Garlic Minced
- 1 tbsp Balsamic Vinegar
- 2 tbsp Dried Oregano
- 2 Sprigs Fresh Thyme (or 1 tsp dry thyme)
- 1 tbsp Capers chopped
- 1 tsp Brine from capers
- ½ cup Kalamata Olives chopped
- 1 lb box Noodles of your choice we prefer whole wheat spaghetti
Instructions
- Heat a large sauce pot over medium heat
- Add splash of water then add onions, season lightly with salt and pepper and saute until onions are soft about 5 minutes
- Add tomato paste, stir with onions and cook for 2 minutes
- Add tomato sauce, diced tomatoes and garlic cook until bubbly then reduce heat to a simmer
- Add balsamic vinegar, oregano, thyme sprigs
- Taste sauce and add more salt and pepper to your taste then simmer for at least 15 minutes -longer if time allows
- Add capers, brine and olives and allow to simmer while you cook your pasta noodles
- Prepare pasta according to package
- When pasta is finished cooking reserve 1/2 cup of the pasta water before draining*
- Remove thyme sprigs from pasta sauce and then stir in the reserved pasta water
- Serve immediately over noodles
Notes
*The starch from the pasta water will slightly thicken your sauce and help the sauce bind to the noodles. It's delicious! If you forget to reserve the water while draining the pasta, as I have many times, just skip this step, no big deal!
Tried this recipe?Mention @mealsbythemountain or tag #mealsbythemountain!