Cookbook:Puttanesca Sauce (Vegan)

| Vegan Cuisine | Italian Cuisine

Ingredients

 * ¼–½ cup extra-virgin olive oil
 * 6 garlic cloves, minced
 * 1 can (28 oz / 830 g) crushed tomatoes
 * ½ cup chopped pitted Kalamata olives
 * ½ cup chopped pitted salt-cured black olives
 * 2 tablespoons capers, rinsed
 * 1 teaspoon crushed red pepper
 * 1 teaspoon dried oregano
 * ⅛ teaspoon pepper
 * 2 tablespoons parsley

Procedure

 * 1) Heat oil in a large skillet.
 * 2) Add garlic and sauté over medium heat until garlic starts to brown lightly.
 * 3) Add oregano, pepper, olives, capers, and tomatoes. Simmer for about 15 minutes.
 * 4) Add parsley and cook for another 2 minutes.
 * 5) Add salt to taste.
 * 6) Pour over 1 pound (450 g) of cooked pasta, and serve.