Vegan puttanesca

Vegan puttanesca is a delicious and filling dish. It packs a lot of flavour and has a perfect balance of sweetness, saltiness, acidity and spiciness.

340 g gluten-free penne pasta (I used wholemeal)
3 tbsp / 45 ml olive oil
3 garlic cloves, finely diced
600 g / 50 large cherry tomatoes, quartered
2 tbsp capers, chopped
30 Kalamata olives, de-stoned and quartered
½ tsp hot chilli flakes or ½-1 fresh red chilli
½ tsp sugar
salt and pepper, to taste
fresh parsley, chopped finely

View the full recipe at Lazy Cat Kitchen →