Linguine Puttanesca

This is another wonderful dish from the 1000 Vegan Recipes cookbook that I’m hoping to try many recipes from. It is very tasteful but you do have to like olives — which I do! Even as leftovers the next day, it warmed up very well. The olives gave my palette a burst of flavor in my mouth.

Ingredients

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon (or less if you don’t like it too spicy) crushed red pepper flakes
• 1 (14.5 ounce) can crushed tomatoes
• 1 (14.5 ounce) can diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper (to your taste)
• 3/4 cup kalamata olives, pitted and halved
• 1/4 cup green olives, pitted and halved
• 3 tablespoons capers
• 2 tablespoons minced fresh or dried parsley
• 1 pound linguine

1.  In a large saucepan, heat the oil over medium heat
2. Add the garlic and crushed red pepper flakes then cook through for about 30 seconds
3. Stir in both cans of the tomatoes, the oregano and basil
4. Add salt and pepper (to your taste)
5. Bring the sauce to a boil then reduce heat to low and simmer for 15 minutes stirring occasionally
6. Add the olives, capers and parsley then cover and keep warm
7. In a large pot, boil salted water and cook the linguine according to package instructions
8. Once the linguine is cooked, put it in a bowl, pour the sauce over it and toss it gently to combine it all