PUTTANESCA PASTA SAUCE

2 TBSP canola or olive oil

1 TBSP minced garlic

1 tsp fresh thyme or 1/2 tsp of dried thyme

1 TBSP chopped fresh basil or 1 tsp of dried basil

1/2 tsp red pepper flakes

1 cup basic tomato sauce

or prepared tomato sauce

6 cups diced tomatoes fresh or canned

3/4 cups pitted kalamata olives quartered

2 TBSP capers

1/2 cup chopped fresh parsley

Heat the oil in a saucepan over medium heat and add the garlic, dried herbs, and crushed red peppers.(Fresh herbs will be added later.)Do not brown the garlic.

When the garlic mixture is hot, add the tomato sauce and the tomatoes.If using fresh tomatoes, add 1 cup of water .Cook the sauce,stirring often,just until it bubbles.Add the olives,capers,parsley,and fresh herbs and reduce the heat to low.Allow the sauce to cook for 10 to 15 minutes longer for the flavors to develop.

Makes enough sauce for 1 pound of pasta,or 8 servings.

Recipe taken from “The Complete Vegan Kitchen” by Jannequin Bennett