Vegan Penne Puttanesca

Nutrition per serve

Ingredients

• 1pcs onion
• 30g pitted kalamata olives
• 10g capers
• 2clov garlic
• 1bunch parsley
• 400g can cherry tomatoes
• 50g tomato paste
• 20g miso paste
• 200g penne pasta
• 15ml olive oil
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Coarsely chop the olives and capers. Crush or finely chop the garlic. Reserve a few whole leaves, then finely chop the parsley, keeping the stems and leaves separate.
2. Step 2 — Soften onion
   Bring a medium saucepan of salted water to the boil for the pasta. Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add the olives, capers, garlic and parsley stems and cook, stirring, for 2 mins or until fragrant.
3. Step 3 — Simmer sauce
   Add the tomatoes, tomato paste, 1 tsp sugar and 60ml (¼ cup) water to the onion mixture and season with salt and pepper (see Make it spicy). Bring to the boil, then reduce the heat to medium-low and stir in half the miso*. Cook, stirring occasionally, for 10-12 mins until thickened. Remove the pan from the heat.
4. Step 4 — Cook pasta
   Meanwhile, cook the pasta in the pan of boiling water for 10 mins or until al dente. Drain.
5. Step 5 — Serve up
   Add the pasta and chopped parsley leaves to the sauce and toss to combine. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the puttanesca among bowls, scatter over the reserved parsley leaves and enjoy!
6. Step 6 — Make it spicy
   If you like a kick of heat, add a pinch of chilli flakes to the puttanesca sauce in Step 3, or scatter over to serve if it's just for you.

Allergens

Sojabohnen, Gluten, Wheat