Bastardised Vegan Pasta Puttanesca:
A dew resh Tomatoes
A lot of resh Basil
Kalamata or some kind of olives that are salted or in brine
Chop the tomatoes (removing the seeds if preferred), chop or mince the garlic, tear up the basil, break up the olives and put all of these things together in a bowl for around an hour.
In the mean time, boil the water for the pasta.
When the water boils, add some salt, cook pasta al’ dente and then toss it with the tomato etc mix, making sure the pasta is still hot.
The mild burn of too much garlic, the breath-freshening basil with the saltiness of the olives, the slipperiness of the olive oil, oh…and make sure you use good tomatoes, maybe heirloom, not rubbish taste-free watery ones, otherwise there’s no point in making this dish.
Go to Whole Foods and spend $7.99 on 2 heirloom.
As a disclaimer, other puttanesca recipes call for anchovies, capers, and a bit of cooking, but this is the version I was taught to make when I lived in Italy.