PANTRY PASTA PUTTANESCA

 PANTRY PASTA PUTTANESCA

(recipe modified from itdoesnttastelikechicken)

Ingredients

 

 

·       8 oz pasta of choice, gluten-free pasta if you prefer. I used one full box of rigatoni

·       1 tablespoon olive oil

·       ½ cup olives with no pits (any kind or a mix). I cut them in small pieces instead of leaving them hole.

·       4 cloves garlic, minced

·       1 tablespoon capers

·       1 28 oz can diced tomatoes

·       2 teaspoons white sugar

·       ½ teaspoon red pepper flakes. I used 1/4 instead

·       ¼ teaspoon salt

·       Parmegan for serving (optional) or parmesan if you're vegetarian.

 

Instructions

1.     In a large pot bring water to a boil and cook pasta according to package directions.

2.     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.

3.     Add the cooked and drained pasta to the sauce and toss well to coat. Sprinkle of parmegan and a garnish of parsley or basil

Notes: I didn't mix the pasta with the sauce. I put the pasta on the plate, and then covered in sauce as I found there wasn't much sauce to begin with and didn't want it to get totally soaked up by the pasta.

After the sauce simmered I decided to add a bit of vegan cream (Belsoy) to the sauce and I prefered it that way.