Vegie Head Puttanesca

• YIELD: Serves 2 (2 Servings)
• PREP: 5 mins
• COOK: 15 mins
• READY IN: 20 mins

Ingredients

• 500 Grams Fresh Thin Spaghetti
• 1 Tsp Coconut Oil
• 1 Onion Finely Diced
• 4 Cloves of Garlic Minced
• 2 Small Red Chillies Sliced Finely
• 2 Cups Mixed Olives
• 2 Tbsp Capers Rinsed & Drained
• 1 Tsp Dried Basil
• 1 Tsp Dried Oregano
• 1 Cup Loosely Packed Basil
• 1/2 Cup Italian Parsley Torn
• 1 Can Crushed Toamtoes
• 1/4 Tsp Rock Salt
• Fresh Black Pepper

Instructions

1. Boil a large pot of salted water
2. Cook the pasta until al' dente
3. Saute the onions and garlic for 5 minutes, then add the chillies, olives and capers
4. Add the tomatoes and torn parsley bring to a high simmer, then lower
5. Tear the basil and throw it in the sauce, stirring gently
6. Add the cooked pasta to the sauce and gently toss, still over a low heat
7. Serve immediately on a large sharing platter and drizzle with a good quality extra virgin olive oil

• CUISINE: Italian
• COURSE: Main Meals
• SKILL LEVEL: Beginner