Vegan Puttanesca Pasta

An incredibly easy pasta sauce to make, as it simmers get the pasta water boiling and in 30 minutes you will be eating! For the non-vegan crowd a liberal amount of Parmesan cheese will finish out the meal.

Vegan Puttanesca Pasta

Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 large onion, peeled and diced
• ½ tsp red pepper flakes
• 1 Tbsp tomato paste
• 2 14.5 ounce cans diced tomatoes
• ½ cup lower sodium vegetable broth
• ¼ cup Kalamata olives, chopped small
• 2 Tbsp capers, drained
• 4 tsp granulated garlic (or the equivalent to 4 cloves fresh)
• 1 tsp dried parsley
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 lb angel hair or spaghetti

Directions:

Heat a large skillet over medium heat, add in the oil and onion, cook until tender. Add in the red pepper flakes and cook for a minute, stirring often and then add the tomato paste, working it in.

Stir in everything else through oregano and let come to a simmer. Cover tightly, turn to medium-low and let simmer for 20 minutes.

Meanwhile bring a large pot of water to a boil, add the pasta and cook for time on package. Drain well and add to the sauce, tossing well.

Serves 4 to 6, depending on appetite.

~Sarah