Vegan Puttanesca Sauce

Name: Vegan Puttanesca Sauce
Ingredients: 4 tablespoons virgin olive oil; 3 shallots, diced; 5 garlic cloves, minced; 1 habanero chili pepper, finely diced; 4 tomatoes, vine ripened; splash red wine; 1 (15 ounce) can plum tomatoes, drained; 12 cup oil packed kalamata olive; 2 tablespoons capers; 1 12 tablespoons salt free za'atar spice mix; 1 teaspoon oregano; 1 12 teaspoons sea salt; fresh ground pepper

13 ingredients

10 steps

Ingredients

4 tablespoons virgin olive oil
3 shallots, diced
5 garlic cloves, minced
1 habanero chili pepper, finely diced
4 tomatoes, vine ripened
splash red wine
1 (15 ounce) can plum tomatoes, drained
12 cup oil packed kalamata olive
2 tablespoons capers
1 12 tablespoons salt free za'atar spice mix
1 teaspoon oregano
1 12 teaspoons sea salt
fresh ground pepper

Directions

1

Smash olives with the flat side of a chefs knife on a cutting board.
2

This will loosen the pit for easy removal.
3

Roughly chop pitted olives and capers, set aside.
4

Heat the olive oil at medium, until a reflection of light shimmers on the surface of a cast iron pan.
5

Add diced shallots and stir/cook until they are translucent.
6

Add garlic and chili and stir until the garlic is toasted.
7

Chop the fresh tomatoes into quarters and add to the hot pan.
8

Add a splash of red wine.
9

Put the remaining ingredients in the pan and stir.
10

Simmer and stir without a lid on medium heat until the sauce thickens.