Vegan Puttanesca Sauce Recipes

VEGAN PUTTANESCA SAUCE

Steps:

• Before you start the sauce, set a large pot of water on the stove and bring to a boil so you can cook your pasta (according to package directions) at the same time you're working on your sauce.
• Set a large sauté pan over low heat. When hot, add the olive oil. When the olive oil is hot, add the garlic and oregano. Cook, stirring frequently, until the garlic is just starting to turn golden (but not brown, this will make it bitter) - 2-3 minutes.
• Add the tomatoes, salt and pepper. Increase heat to medium and cook, stirring occasionally, until the tomatoes have cooked down and the liquid has mostly dissipated, about 10 minutes.
• Reduce heat to low and add olives, capers, soy sauce or tamari, and red pepper flakes. Cook, stirring, for another minute until the olives are heated through. Taste and add more salt, pepper, or red pepper flakes if desired.
• Drain pasta and add pasta to the pan along with the sauce. Toss well until evenly distributed.
• Scoop into bowls or onto plates, sprinkle with fresh parsley if desired, and serve.

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.