Vegan Pasta Puttanesca
This week we're taking inspiration from Mix & Rise’s culinary king, Dani, responsible for dreaming up all of our Mix & Rise recipes for you. Dani began his career as a chef in Barcelona at the age of 18 and has been cooking ever since - quite frankly you'd be hard-pressed to find a more passionate chef than Dani.
As a Spaniard now living in London, Dani’s idea of midweek comfort food is a dish packed with Mediterranean flavours to remind him of home. Today we're sharing his favourite Pasta Puttanesca recipe which we hope you enjoy.
It's a brilliant, fresh-tasting and easy recipe to have in your back pocket or if you want to really go to town then why not make the pasta from scratch using flour, olive oil and water.
1 onion, finely chopped
4 cloves of garlic, finely chopped
2 Handful of olives (black, pitted), sliced
2 tbsp capers, finely chopped
1 red chilli, finely chopped
1 tin of chopped tomatoes
Good handful of basil
1 tbsp of extra virgin olive oil and extra for drizzling
1 tsp sugar
Salt & pepper to taste
100g Tagliatelle pasta
- Finely chop the onion, garlic and chilli and cook in 1 tbsp of extra virgin olive oil over a low-medium heat for 5-7 minutes until the onions are translucent. Stir frequently.
- Add the olives, capers and chopped tomoatoes to the pan and simmer over a medium heat for 10-15 minutes. Season with salt & pepper and a tsp of granulated sugar to taste. The sugar helps to bring out the tomato flavour.
- Meanwhile, bring up some water to the boil, add a generous amount of salt and cook the pasta according to instructions.
- Plate up the pasta, pour over the sauce and serve with a drizzle of olive oil and some freshly torn basil on top.
If you wanted to give make your own pasta from scratch then we'd suggest you have a look at Bianca's recipe.