Vegan Puttanesca Sauce
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
3 cups sauce
- Serves:
- 4-6
ingredients
- 4 tablespoons virgin olive oil
- 3 shallots, diced
- 5 garlic cloves, minced
- 1 habanero chili pepper, finely diced
- 4 tomatoes, vine ripened
- splash red wine
- 1 (15 ounce) can plum tomatoes, drained
- 1⁄2 cup oil packed kalamata olive
- 2 tablespoons capers
- 1 1⁄2 tablespoons salt free za'atar spice mix
- 1 teaspoon oregano
- 1 1⁄2 teaspoons sea salt
- fresh ground pepper
directions
- Smash olives with the flat side of a chefs knife on a cutting board. This will loosen the pit for easy removal.
- Roughly chop pitted olives and capers, set aside.
- Heat the olive oil at medium, until a reflection of light shimmers on the surface of a cast iron pan.
- Add diced shallots and stir/cook until they are translucent.
- Add garlic and chili and stir until the garlic is toasted.
- Chop the fresh tomatoes into quarters and add to the hot pan.
- Add a splash of red wine.
- Put the remaining ingredients in the pan and stir.
- Simmer and stir without a lid on medium heat until the sauce thickens.
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RECIPE SUBMITTED BY
Lived in Ontario my whole short life but I've been lucky enough to travel a bit. I run a small marine hardware manufacturing business with my dad. We're a team!
I love to cook, especially with my new wife! We have lots of cookbooks, we've even made our own for our family at Christmas!
I have been vegan for only a couple months, since January 1, 2010. But I was a vegetarian for awhile before that...I find living on a plant based diet to be an adventure in food and experience. We should all cut down on the amount of eggs, meat and dairy we consume.