Pronto Pasta Puttanesca

Recipe Ingredients

3 oz	85g	Spaghetti
		= (or other long, thin pasta of choice)
		Water - as needed
1/2 cup	31g / 1.1oz	Onion - diced
1 tablespoon	15ml	Olive oil
1/2 cup	73g / 2.6oz	Diced seeded green pepper
1 tablespoon	15ml	Minced garlic
1/2 teaspoon	2.5ml	Dried basil
1/4 teaspoon	1.3ml	Dried oregano
8 oz	227g	Crushed tomatoes
1/4 cup	59ml	Sliced black olives
2 tablespoons	30ml	Freshly-chopped parsley
1 tablespoon	15ml	Capers - or more to taste
1/4 teaspoon	1.3ml	Crushed red pepper flakes - or more to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
		Vegan soy parmesan cheese - for garnishing
		= (or nutritional yeast flakes)

Recipe Instructions

In a large saucepan, cook the spaghetti in boiling water, for 7 to 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 to 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.

This recipe yields 2 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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