Simple Vegan Pasta Puttanesca with Olives
Ingredients
- 28 oz crushed tomatoes
- 6 cloves minced garlic
- 1/2 yellow onion chopped
- 1/4 cup packed fresh basil, minced
- 2 tablespoons olive oil
- 1/2 cup black olives
- 1/4 cup sliced green olives
- Spaghetti noodles
Optional
- Capers
Preparation
Sauté garlic and onions with 1 teaspoon of olive oil for 2-3 minutes without browning and reserve the remaining oil.
Add tomatoes, bring to a simmer, and cook for 15 minutes over low heat.
Cook spaghetti noodles to al dente in salted water.
While noodles are cooking, add basil and the remaining olive oil to the tomato sauce.
Reserve 1/4 cup of pasta water and add it to the tomato sauce.
Drain the noodles and add them to the tomato sauce.
Toss the mixture and add in the olives.
Let sit in the sauce for 5-10 minutes before serving.
Tips
Adding capers can enhance the flavor if desired.
Ensure the pasta water is well-salted to avoid bland noodles.
