This vegan puttanesca pasta comes together lightning fast with just a handful of ingredients. An intensely flavorful vegan dinner that tastes like it came from a restaurant, and is easy enough for a weeknight!
- 1 pound dried linguine pasta (or another variety of dried pasta)
- 2 tablespoons olive oil, plus a dash
- 5 garlic cloves, minced
- 1 (28 ounce or 800 gram) can crushed tomatoes
- 1 (14 ounce or 400 gram) can diced tomatoes
- ¾ cup pitted kalamata olives, halved
- 3 tablespoons capers
- ½ teaspoon red pepper flakes (or to taste)
- Salt, to taste
- ½ teaspoon black pepper
- ½ cup sliced fresh basil leaves
-
Bring a large pot of salted water to a boil.
-
Add the pasta and cook it according to the package directions. Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil.
-
While the pasta cooks, coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat.
-
When the oil is hot, add the garlic and cook it for about 1 minute, stirring constantly, until very fragrant.
-
Stir in the crushed tomatoes, diced tomatoes, olives, capers, and red pepper flakes.
-
Raise the heat and bring the sauce to a boil. Lower the heat and allow it to simmer for about 10 minutes, stirring occasionally, until it thickens up a bit.
-
Remove the pot from heat and season with black pepper and salt to taste. Stir in the basil.
-
Ladle the sauce over the pasta and toss. Divide onto plates and serve.