Vegan Puttanesca
You all know what puttanesca means, right? The namesake saints of this dish are prostitutes and, as we all know, sex work is real work. Unlike this dish. Which only seems that way.
Ingredients 11
500 g dried spaghetti
80 ml extra-virgin olive oil
6 garlic cloves, sliced
3 tbsp capers, in brine, rinsed
40 g pitted black olives, whole or roughly chopped
1 heaped tablespoon Italian chilli paste
1 tsp oregano, fresh or dried
800 g tomatoes, chopped
2 tbsp vegan fish sauce
1 handful flat-leaf parsley leaves (italian flat-leaf parsley), chopped
vegan parmesan, grated, to serve, optional
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Method 3
Fill a large saucepan with heavily salted water and bring to a rapid boil. Throw in the and cook for 1 minute less than it says on the packet.
Meanwhile, heat the in a large frying pan over a medium heat, add the , , , and and cook for about 1 minute until beginning to turn golden. Drop in the and stir to combine. Add the and stir through, then increase the heat to high and simmer rapidly, stirring often, for 20 minutes, or until the sauce has reduced slightly. Add the and season with salt and pepper.
When the is ready, use tongs or a slotted spoon to pull it straight from the pan and dump it into the sauce. You want to have a little of the cooking water going into your sauce so it’s important not to drain. Quickly toss the pasta through the sauce – not only to combine, but also to help emulsify the sauce. Scatter over some vegan parmesan (if using) and serve.
