Vegan puttanesca

Step 1

Boil a large pot of water and cook your pasta al dente, following instructions on the packet.

Step 2

Heat up a pan over low-medium heat. Add 3 tbsp of olive oil to the warm pan and swivel it around the pan. Add finely chopped garlic and some of the chilli and fry it gently for a few minutes. Make sure you stir frequently so that the garlic doesn't burn. Add in chopped capers and fry for another 2 minutes.

Step 3

Add tomatoes, olives and sugar. Sautée gently for a minute or two until tomatoes start releasing their juices. Taste, add more chilli if needed, season with salt and pepper.

Step 4

Drain your pasta reserving 3 tbsp of cooking water in case you need to add more moisture to the sauce.

Step 5

Put drained pasta into the pan with cherry tomato sauce. Mix through well. Season to taste and if the pasta is too dry and some of the reserved pasta cooking water. Mix well.

Step 6

Serve immediately, garnished with fresh parsley.