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Vegan Pasta Puttanesca Recipe With Capers and Olives Recipe

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This recipe for Vegan Pasta Puttanesca Recipe With Capers and Olives is from Sharon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil

3 cloves garlic (minced)

1 tablespoon fresh basil (chopped)

2 tablespoons capers

1/4 cup sliced kalamata olives

1/2 teaspoon red pepper flakes (or to taste)

Dash salt (or to taste)

Dash pepper (or to taste)

1 tablespoon olive brine

1 14-ounce can crushed tomatoes

1/2 pound dried pasta (of your choice)
Directions:
Directions:
1. Sautee the garlic in olive oil for a minute or two.

2. Add the basil, capers, olives and red pepper flakes, and cook for another two minutes.

3. Reduce heat to low, and add the brine and tomatoes.

4. Cover and simmer for at least fifteen minutes. Serve hot over cooked pasta.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep : 10 min Cook : 5 min

 

 

 

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