Olives, capers, and crushed nori add a salty, umami flavor that traditionally comes from anchovies in puttanesca sauce in this plant-based Italian recipe from the A Vegan Summer in Southern Italy cookbook.
What you need:
3 cups dried penne or spaghetti
3 tablespoons olive oil
2 garlic cloves, thinly sliced
1 chili, finely diced
1½ cups diced canned tomatoes
½ cup black olives
¼ cup capers
½ crushed nori sheet
¼ cup parsley, chopped
¼ teaspoon salt
What you do:
- In a large pot of salted boiling water, cook pasta until al dente according to package directions. Drain, reserving ½ cup pasta cooking water.
- In a skillet over medium heat, warm oil. Add garlic and chili. Lower heat and cook for 1 minute, being careful not to burn garlic.
- Stir in tomatoes, olives, capers, and nori. Cover and simmer for approximately 10 minutes, stirring often.
- Transfer cooked pasta to sauce and stir in pasta water. Sprinkle with parsley and salt, and give a gentle stir. Serve warm.