Pasta alla Puttanesca
The puttanesca sauce can be served with a variety of pasta shapes including spaghetti, penne, mostaccioli, rigatoni, or linguine. The great thing about puttanesca sauce is that it is naturally dairy-free and naturally vegan - no substitutions required!
Ingredients
- 1 lb pasta mostaccioli or penne - see notes
- 4 Tbsp olive oil extra virgin
- 2 cloves garlic finely chopped
- ¼ tsp pepperoncini
- 12 oz tomatoes canned or fresh, chopped
- 2 Tbsp capers
- ⅔ cup pitted black olives sliced
- 1 Tbsp tomato paste
- 2 Tbsp fresh parsley chopped
Instructions
- Bring a large pan of generously salted water to a boil. Cook pasta in salted water until it is al dente.
- In a large skillet heat oil, add the garlic and pepperoncini and cook for 2-3 minutes until the garlic is just golden.
- Add the tomatoes, olives, capers and tomato paste. Stir well and cook over moderate heat.
- Drain pasta well and add to skillet. Toss to coat. Sprinkle parsley over. Combine well.
Notes
Do not serve with parmesan cheese.