Vegan Recipes

Puttanesca Pasta

225g dried penne or other pasta such as fettuccine
1 medium can crushed tomatoes
¼ cup halved kalamata (black) olives
1 Tbsp brine (the juice from the kalamata olives)
2 Tbsp capers
2 cloves finely sliced garlic
1 Tbsp chopped fresh basil
Red pepper flakes to taste
Salt and black pepper to taste
2 tsp olive oil
Optional vegan Parmesan for garnish

• Cook the pasta until al dente.
• Warm the oil in a pan over medium heat. Add the garlic and cook for 2 to 3 minutes. Stir in the basil, capers, olives, and red pepper flakes. Cook for 2 minutes.
• Season the sauce with the salt, pepper, and brine.
• Add the tomatoes and simmer over a low heat for 10 to 15 minutes.
• Transfer the pasta to a warm serving dish and pour the sauce over it. Serve immediately.

Serves 4 people


Recipe supplied by Jane Tindell, Cape Town, South Africa