Puttanesca with olives and capers…
This easy and very delicious vegetarian dish can be made gluten & wheat free and vegan with a few easy adjustments to the ingredients, all options are listed below.
I large pan with lid to cook it all in on a hob, takes about 30min
1 Sliced red oinion
2 Chopped garlic cloves
Good quality salt (optional)
60g Sliced/chopped Black olives (I just chopped these life it too short to slice the blighters!)
200g Linguine or spaghetti (Gluten free/wheat free as you wish)
500ml Veg stock of choice
1/2 Tin chopped tomatoes (use the whole tin if you want but I have to go steady on tomatoes)
10g Fresh chopped chives
1/2 tsp Chilli flakes (optional)
40g Grated Parmesan or vegan cheese to top
How to make
Slice onion, cook in with pan with a little salt for a bout 5min until soft.
Add 500ml veg stock to the pan with onions and bring to boil, when boiling reduce heat to medium and add linguine/spaghetti (break if wont it in pan) now add tomatoes, garlic, capers, olives and optional chilli. Make sure all pasta is submersed in stock so it cooks. Add black pepper and a dash of olive oil.
Cook for 5-10 min until pasta is cooked to how you like it, checking that pasta is not stuck to bottom of pan so stir occasionally.
Once pasta is cooked stir continuously for a few mins until a sauce forms, add more water if it looks dry.
Remove from heat and stir in half chives and half the cheese, serve and top with remaining chives n cheese, and enjoy!