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Photo by: Mark Shapiro
Easy and filling, this is the perfect recipe when everyone’s hungry and you don’t have a lot of time to cook an elaborate meal. Add capers and accompany with a bowl of vegan Parmesan cheese alternative to serve company.
1. In a large nonstick skillet, heat oil over medium heat for 30 seconds. Add onions and garlic and cook, stirring, for 3 minutes or until onion is softened. Stir in tomatoes, tomato paste and red wine and bring to a boil.
2. Reduce heat to low and stir in olives, sun-dried tomatoes, basil, oregano and hot pepper flakes. Taste and add sugar, a little at a time, as necessary, to smooth any bitterness. Simmer, uncovered, for 10 minutes or until thickened.
3. Meanwhile, in large pot of boiling salted water, cook pasta for 8 minutes or until tender to the bite, or according to package instructions. Drain. Serve sauce over hot pasta.
For a heartier meal, slice 2 Italian-style soy sausages and add along with the wine.
Add 2 tbsp (25 ml) drained capers along with the sun-dried tomatoes.
Use canned tomatoes with or without seasoning, as you prefer.
Many varieties of black olives work well in this sauce. Try oil-cured, Moroccan or kalamata olives for best results.
Nutrients per serving (% daily value)
Nutritional information is based on 6 servings.
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