Pantry Pasta Puttanesca
The perfect easy weeknight meal for when there's nothing in the fridge.
My Notes:
Servings:
Ingredients
- 8 oz pasta of choice gluten-free pasta if you prefer
- 1 tablespoon(s) olive oil
- 1/2 cup(s) olives (any kind or a mix)
- 4 clove(s) garlic minced
- 1 tablespoon(s) capers
- 1 28oz can(s) diced tomatoes
- 2 teaspoon(s) white sugar
- 1/2 teaspoon(s) crushed red pepper flakes optional
- 1/4 teaspoon(s) salt
- vegan parmesan (homemade or store-bought)
- 1 handful(s) fresh basil
Instructions
- In a large pot bring water to a boil and cook pasta according to package directions.
- In a large skillet, heat the olive oil over medium-high heat. When hot, add the olives, garlic, and capers. Sauté for about 2 minutes until fragrant and the garlic just begins to brown. Add in the tomatoes, sugar, red pepper flakes if using, and salt. Bring to a simmer and cook for 25 to 30 minutes until the sauce has cooked down and darkened in colour If the sauce has become too thick, simply add a bit of water to thin as desired.
- Add the cooked and drained pasta to the sauce and toss well to coat. Sprinkle of parmegan and a garnish of basil.
Notes
If your olives have pits, you can either de-pit them before cooking with them or just remember that they have pits when you are eating the dish so that you can pick them out as you eat.
Nutrition
Calories: 301kcal
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