Puttanesca Sauce (Vegan)

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

Steps

1. Heat oil in a large skillet.
2. Add garlic and sauté over medium heat until garlic starts to brown lightly.
3. Add oregano, pepper, olives, capers, and tomatoes. Simmer for about 15 minutes.
4. Add parsley and cook for another 2 minutes.
5. Add salt to taste.
6. Pour over 1 pound (450 g) of cooked pasta, and serve.

More recipes with garlic, tomatoes, olives, capers, red pepper flakes, oregano or parsley

Adapted from “Puttanesca Sauce (Vegan)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.