Vegan Spaghetti alla Puttanesca

Servings: 4-5

Pairs With Santa Margherita Chianti Classico Riserva

Ingredients

  • 1 lb spaghetti

  • 28 oz canned crushed tomatoes

  • 6 oz tomato paste

  • ½ tsp crushed black pepper

  • ¾ tsp crushed chili pepper

  • ½ 8 oz can of black olives, rinsed and halved

  • ½ jar 8 oz pitted green olives, rinsed and halved

  • 2 tbsp of capers, rinsed

  • 2 tbsp red wine vinegar

  • ⅛ cup olive oil

  • 1 tbsp avocado oil

  • 2 tbsp shredded fresh basil

  • Salt to taste

Directions

  1. On medium setting, heat oil in a heavy, deep pan.
  2. Add tomato paste and crushed tomatoes and stir well. Add dry spices and herbs stir and bring the sauce to a simmer. Add olives and capers. Cover and simmer for 20 minutes.
  3. Meanwhile, cook pasta in a pot of boiling water until just al dente.
  4. Drain and add to the sauce, mixing well.
  5. Serve garnished with uncooked capers and olives.

Other Recipes You Might Like

Lemon Butter Scallops

See Recipe

Salted Caramel Tart

See Recipe

Tiramisù

See Recipe

Basil Walnut Pesto Spaghetti with Grilled Shrimp

See Recipe

Please sign up to receive information about Santa Margherita wines, contents and promotions.