Speedy Vegan Pasta Puttanesca

5 from 2 votes

A speedy, tasty mid-week pasta recipe. This vegan Puttanesca is full of flavour and perfect for a quick dinner or speedy lunch,

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Pasta

Cuisine: Italian, Vegan

Servings:

Calories: 426kcal

Author: Louise-Claire Cayzer

320 g penne pasta use 80g dried pasta per person , or use up to 100g if everyone is super hungry!

3 fat cloves garlic, minced. honestly- I use anywhere between 3 and 6 cloves
1 tablespoon olive oil
1 tablespoon tomato paste
800 g crushed tomatoes in tins/cans or whole tomatoes, chop them up roughly. This is equivelant to two tins/cans.
4 tablespoon black or green olives roughly chopped
2 tablespoon capers
1 teaspoon oregano
1 teaspoon mild chilli powder use more if you like it SPICY
30 ml red wine this is optional- you can omit and add a small teaspoon of balsamic vinegar if you want to
70 g kale or other greens. OPTIONAL spinach, broccoli florets- whatever you feel like

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. (