Vegan Puttanesca Food

SPAGHETTI PUTTANESCA

Steps:

• Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
• Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
• Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

SPAGHETTI PUTTANESCA WITH RED BEANS & SPINACH

Steps:

• Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli, garlic and cherry tomatoes.
• Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.
• Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to serve.

VEGAN PENNE PUTTANESCA

Steps:

• Heat oil in a large, deep pan over medium heat. Add the garlic and onions and sauté until they begin to soften and become fragrant.
• Add the rest of the chopped vegetables, toss and sauté for 5 minutes, stirring often.
• Add the diced tomatoes, tomato sauce and seasonings. Stir until everything is evenly combined.
• Bring the sauce to a boil, then turn down the heat and let it simmer, uncovered, for 20 minutes or until the vegetables are tender and the liquids have cooked down.
• While it's simmering, bring a pot of water to a boil and cook the penne until al dente.
• Drain and toss with some olive oil.
• When the sauce is done, pour it into the pot with the penne and toss.
• Spoon onto large plates and top with a few capers.

VEGAN PUTTANESCA SAUCE

Steps:

• Smash olives with the flat side of a chefs knife on a cutting board. This will loosen the pit for easy removal.
• Roughly chop pitted olives and capers, set aside.
• Heat the olive oil at medium, until a reflection of light shimmers on the surface of a cast iron pan.
• Add diced shallots and stir/cook until they are translucent.
• Add garlic and chili and stir until the garlic is toasted.
• Chop the fresh tomatoes into quarters and add to the hot pan.
• Add a splash of red wine.
• Put the remaining ingredients in the pan and stir.
• Simmer and stir without a lid on medium heat until the sauce thickens.