Puttanesca is a classic Italian pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, capers, anchovies, and garlic. In this vegan version, I add some seaweed seasoning for the taste-of-the-sea effect.
- 2/3 cup Fettuccini
- 3 tablespoons Olive oil
- 1 tablespoon Garlic - minced
- 1 1/4 cup Cherry tomato - cut in half
- 4 Tablespoons Capers - rinsed and chopped
- 4 Tablespoons Kalamata olives - sliced
- 1 Red chili - sliced
- 1/4 cup Italian parsley
- 1 Tablespoon seaweed powder (optional)
- 1 teaspoon Pink salt to taste
- 1 teaspoon ground black pepper - to taste
For the Preparation:
- Assemble all ingredients.
- Crush garlic clove.
- Rinse and finely chop capers.
- Wash and chop parsley.
- Drain and slice Kalamata olives.
- Boil some water, add salt, cook Fettuccine for 8 to 10 minutes, or as according to packet instructions.
- Heat frying pan.
- Add olive oil, followed by crushed garlic; cook gently for 2 minutes.
- Add chili and tomatoes; cookout for 8-10 minutes until saucy.
- Add the chopped caper and olives to the sauce.
- Drain the cooked pasta.
- Add the drained pasta to the sauce, mix it all together.
- Add chopped parsley, seaweed, and check the seasoning.
- Sprinkle with some extra olives and capers to garnish.
- Top with some fresh parsley leaf and a drizzle of olive oil.