Description
This vegan puttanesca sauce is super easy to make and tastes incredibly delicious. It's made with pantry staples and a couple of extra fresh ingredients to the original southern italian recipe, but it's totally legit! It's ideal for batch cooking so you have a tasty and healthy pasta sauce ready to go!
Ingredients
3 cans diced tomato
1/2 cup kalamata olives (I used sliced)
1/3 cup capers
1 1/2 large brown onion OR 2 medium finely sliced
9 big garlic cloves finely diced
2 cup spinach roughly chopped
Bunch of basil
Salt to taste
Drizzle of olive oil
Instructions
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Add a little olive oil to a saucepan on medium heat. Once the oil is hot, add the garlic and saute until it starts to get brown, approx 30 seconds. Then add the onion and a pinch of salt, and saute. Cook on medium heat until the onion is soft and golden, for approximately 20 minutes, stirring occasionally so it doesn't burn.
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Add the tomatoes and another pinch of salt, and stir to combine. Put a lid on the pan so the tomato doesn't splash everywhere, and leave it for 10 minutes.
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Remove the lid and add the spinach, stir to combine with the tomato sauce for approx. 1 minute until they soften up.
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Add the capers and black olives and mix to combine. Add the basil and let it cook for another minute.
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Enjoy with your favourite pasta al dente or zucchini noodles! Optional to serve with fresh black pepper and vegan parmesan cheese or nutritional yeast.
Notes
- Suitable for freezing, make a big batch and freeze portions, so you have a tasty & healthy pasta sauce ready to go!