Vegetarian Puttanesca.

Basically normal Puttanesca sans anchovies.


olive oil
1 onion
3 cloves garlic, crushed
fresh basil
sliced kalamata olives
chilli flakes,
dash salt and pepper, to taste
1 tin chopped tomatoes
tomato paste
white wine
2 bay leaves


Sautee the garlic and onions in olive oil for a minute or two. Add the white wine, capers, bay leaves, olives, tinned toms and cook for another two minutes. Meanwhile crush basil in olive oil using a mortar and pestle. Reduce heat to low, add the tomato paste and simmer for at least 25 minutes. Serve hot over cooked pasta with a drizzle of the basil oil.

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One Response to Vegetarian Puttanesca.

  1. Mother says:

    You always loved this. Try, when your oven is on, roasting a few heads of garlic in foil and add that to soups……….. mmmmmmmmm

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