Vegan Puttanesca Sauce recipe (Sauce)


1 lb spaghetti
tablespoons olive oil
some   salt
3   garlic gloves
some   crushed red pepper
14 oz canned Italian plum tomatoes
1 cup pitted black olives
4 tablespoons capers
some   parsley

Posted by Margo on Mar 31, 2011


Add chopped garlic to oil and cook for until soft and lightly brown, adding ground red pepper. Stir in chopped tomatoes with their juice, chopped black olives and capers, and cook for 5 minutes. When pasta is just short of al dente, drain and mix with the tomato sauce. Serve immediately with fresh parsley.

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