Pasta Puttanesca (vegetarian)

By mrslopes

Ingredients

• 1 1/2 Tbs. olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• One 14 1/2-ounce can whole peeled tomatoes, undrained
• 1/2 cup water
• 1/3 cup chopped oil-marinated sund-dried tomatoes
• 1/4 cup tomato paste
• 1 1/2 tsp. sugar
• 1/8 tsp. crushed red pepper
• One 5.75-ounce can pitted black olives, drained and chopped
• 1/2 cup chopped fresh parsley
• 1 Tbs. chopped capers
• 8 to 12 ounces pasta (spaghetti, thin spaghetti, or linguine)

Details

Servings 4

Preparation

Step 1

1. In a 2-quart saucepan, heat the oil over medium-high heat. Add the onion and garlic; cook, stirring, until softened, about 2 minutes.
2. Add the whole tomatoes, with liquid, and break them up with the back of a spoon. Stir in the water, sun-dried tomatoes, tomato past, sugar, and red pepper flakes. Bring to a boil. Reduce heat and simmer, uncovered, 30 minutes or until thickened, stirring occasionally. Stir in the olives, parsley, and capers; cook until heated through, 2 minutes longer.
3. Cook the pasta according to package directions; drain. Either toss with sauce or serve topped with sauce.

VARIATION: Add 1/3 cup chopped fresh basil when you add the olives, capers and parsley.