>spaghetti alla veganesca


this is my go to dish when i have no time to cook and exhausted from running 3 miles and going straight to yoga.

i first had  spaghetti alla puttanesca at my favorite mom and pop’s italian restaurant in fremont.  this dish is made with anchovies to give it a unique salty flavor that i love.  here is my version of spaghetti alla puttanesca minus the anchovies…hence, “veganesca”.

4 tbs olive oil
 1/2 cup of olives, preferebly without the seed.
3 tbs of capers
12oz can of diced tomatoes, undrained.
4 oz tomato paste
5 cloves of minced garlic
1/2 medium onion, diced
1/4 cup of chopped parsley (save some for garnish)
salt, pepper and chili pepper flakes to taste
1/2 a package of whole wheat spaghetti noodles- cooked, drained and set aside.

1) heat olive oil on medium heat.  saute onions for about 3 minutes then add garlic.
2)  add olives and capers. cook for about 2 minutes.  season with salt, pepper, and red pepper flakes.
3)  next, add diced tomatoes (undrained) and tomato paste.  cover and simmer on low for 20 minutes.  i sometimes i like to add olive juice, which adds a bit of saltiness that is missing from the anchovies.
4)  add parsley the last 5 minutes.  taste the sauce and if you need to add more flavor feel free to add more salt and pepper.
5)  stir in noodles to sauce and garnish with parsley.


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