pasta_puttanesca pronto (vegan)

 
3 oz. spaghetti (or other long, thin pasta of choice) 
water
1/2 cup onion, diced
1 T. olive oil
1/2 cup green pepper, destemmed, deseeded, and diced
1 T. garlic, minced
1/2 t. dried basil
1/4 t. dried oregano
8 oz. crushed tomatoes
1/4 cup black olives, sliced
2 T. freshly chopped parsley
1 T. capers (or more, to taste) 
1/4 t. crushed red pepper flakes (or more, to taste)
salt and freshly ground black pepper, to taste
vegan soy parmesan cheese or nutritional yeast flakes, for garnishing

 
In a large saucepan, cook the spaghetti in boiling water, for 7-8 minutes or 
until al dente. Meanwhile, in a non-stick skillet, saute the onion in the 
olive oil for 2 minutes to soften. Add the green pepper and garlic and saute 
an additional 3 minutes. Add the dried basil and oregano and saute the 
mixture an additional 2-3 minutes, or until the vegetables are crisp tender. 
Add the crushed tomatoes, black olives, parsley, capers, crushed red pepper 
flakes, and season to taste with salt and pepper, and cook an additional 
2 minutes to blend the flavors. When the spaghetti is al dente, drain it in 
a colander, add it to the simmering sauce, and toss well to combine. Transfer 
to a platter or bowl for service. Garnish individual servings with a little 
vegan soy parmesan cheese or nutritional yeast flakes, if desired.

Serves 2

The Vegan Chef
1999-2002  Beverly Lynn Bennett