Ingredients:
- 2 tbsp olive oil
- 4 cloves garlic, finely chopped
- 1 28 ounce can diced tomatoes, drained
- 1/2 tsp hot red pepper flakes
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- salt and freshly ground black pepper
- 1/2 cup imported black olives, halved and pitted
- 1/2 cup imported green olives, halved and pitted
- 3 tbsp capers, rinsed and drained
- 1/4 cup dry white wine
- 1 pound spaghetti
- 3 tbsp minced fresh parsley
Preparation:
In a saucepan, heat the olive oil over medium heat and add the garlic. When the garlic becomes fragrant, add the tomatoes, red pepper flakes, basil, oregano, and salt and pepper to taste. Bring the sauce just to a boil, then reduce heat to low, stirring to help break up the tomatoes.Simmer for 20 minutes, stirring, until the tomatoes make a thick sauce. Add the olives, capers, and wine and keep warm over low heat.
Bring a pot of salted water to a boil. Add the spaghetti to the water and cook until it is al dente, about 10 minutes. Drain the pasta and transfer to a large serving bowl.
Taste the sauce and adjust the seasonings. Add the sauce to the pasta and toss to combine. Serve immediately, sprinkled with the minced parsley.
Vegetarian pasta puttanesca recipe reprinted with permission from "Vegan Fire & Spice: 200 Sultry and Savory Global Recipes" by chef Robin Robertson.
