Olives, capers, and crushed nori add a salty, umami taste that historically comes from anchovies in puttanesca sauce on this plant-based Italian recipe from the A Vegan Summer season in Southern Italy cookbook.
What you want:
3 cups dried penne or spaghetti
3 tablespoons olive oil
2 garlic cloves, thinly sliced
1 chili, finely diced
1½ cups diced canned tomatoes
½ cup black olives
¼ cup capers
½ crushed nori sheet
¼ cup parsley, chopped
¼ teaspoon salt
What you do:
- In a big pot of salted boiling water, cook dinner pasta till al dente based on package deal instructions. Drain, reserving ½ cup pasta cooking water.
- In a skillet over medium warmth, heat oil. Add garlic and chili. Decrease warmth and cook dinner 1 minute, being cautious to not burn garlic. Stir in tomatoes, olives, capers, and nori. Cowl and simmer roughly 10 minutes, stirring typically.
- Switch cooked pasta to sauce and stir in pasta water. Sprinkle with parsley and salt, and provides a mild stir. Serve heat.
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