Vegan Pasta Puttanesca Recipe
Castelvetrano olives, capers, Calabrian chili, tomato, chitarra pasta, toasted herb panko topping
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the chitarra pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 3
Combine Ingredients
Add the diced tomatoes, Castelvetrano olives, capers, and Calabrian chili to the skillet. Stir well, and let it simmer for 5-7 minutes. Season with salt and black pepper to taste.
- 4
Mix Pasta and Sauce
Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to achieve the desired consistency.
- 5
Serve
Serve hot, garnished with toasted herb panko topping if desired.