#puttanesca

Roasted Tomato Puttanesca

Cherry tomatoes roast down into a tangy, briny sauce while mushrooms soften and absorb all those salty olive flavors. The whole thing comes together in about thirty minutes and tastes like something that took actual effort to make.

A delicious vegan twist on the classic Italian puttanesca sauce, loaded with savory flavors from garlic, olives, capers, and sea veggies. This pasta dish is quick to make and bursting with Mediterranean-inspired taste.

Ingredients: 1 lb spaghetti. 4 cloves garlic, minced. 1/4 cup olive oil. 1 can 14 oz diced tomatoes. 1/2 cup sliced black olives. 2 tbsp capers. 2 tbsp chopped sea veggies such as dulse or nori. 1/2 tsp red pepper flakes. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Turn on medium-low heat and add the olive oil to a large skillet. To the skillet, add minced garlic and red pepper flakes. Saut for one to two minutes, until the garlic smells good. Olives, capers, diced tomatoes, and sea vegetables should all be mixed in. Allow the flavors to blend for another 5 to 7 minutes. Add pepper and salt to taste. After the pasta is done, drain it and add it to the pan with the sauce. Sprinkle to mix. Serve hot with fresh parsley on top. Have fun with your tasty vegan puttanesca pasta!

Prep Time: 10 minutes

Cook Time: 15 minutes

Adopted into the Puttanesca family then embraced when her time came, Florence has a solid decade's worth of experience under her belt as Kindred. Most of that experience is reflected in her strength + brawl and intimidation pools.