Vegan Penne Puttanesca

READY IN: 55mins
Recipe by tendollarwine

This is a fantstic dish and one of my personal favorites. It's even better when you let the flavors soak overnight and reheat it the next day.

Top Review by Ytee

I'm also a fan of hearty meals with tons of meat and cheese, but I'm getting a huge gut..so I thought I would try this recipe. Fantastic. I left out the olives and put zucchini in it. I've never tried capers before, but I would definitely leave those out next time. They have a flowery salty taste and I didn't like them at all. Good thing I was able to pick them out.

Highly recommend this one. Try it.

Ingredients Nutrition

Directions

  1. Heat oil in a large, deep pan over medium heat. Add the garlic and onions and sauté until they begin to soften and become fragrant.
  2. Add the rest of the chopped vegetables, toss and sauté for 5 minutes, stirring often.
  3. Add the diced tomatoes, tomato sauce and seasonings. Stir until everything is evenly combined.
  4. Bring the sauce to a boil, then turn down the heat and let it simmer, uncovered, for 20 minutes or until the vegetables are tender and the liquids have cooked down.
  5. While it's simmering, bring a pot of water to a boil and cook the penne until al dente.
  6. Drain and toss with some olive oil.
  7. When the sauce is done, pour it into the pot with the penne and toss.
  8. Spoon onto large plates and top with a few capers.

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