A speedy, tasty mid-week pasta recipe. This vegan Puttanesca is full of flavour and perfect for a quick dinner or speedy lunch,
Put a large saucepan of water on the stove to boil (use a LID! It will boil faster)
Add the oil, minced garlic and tomato paste into a large frying pan & sautee for a minute.
Add the tomatoes to the frying pan and turn the heat up a little. You want the tomatoes to cook down a little.
Add the spices , capers, olives and wine (if using)
By now your water in the saucepan should be on a rolling boil. Put your dried penne pasta (or whatever shape you're using) into the water, give it a stir. Most pasta takes between 8 and 10 mins to cook.
Keep an eye on your sauce, turn the heat down and let it simmer.
About 6 minutes after you've put the pasta on to boil, add the greens to the sauce. Simmer.
When the pasta is cooked al dente, drain, reserving a half cup of the water. (This is emergency water!)
Mix the pasta into the sauce & greens mixture. If it's all looking like it's a bit dry (it happens) add a splosh of the emergency water.
Serve in bowls. For the true vegan experience add a big sprinkle of nutritional yeast. (