Vegan Pasta Puttanesca

5.0 (1 reviews)

2 Tbsp. olive oil infused with garlic and chilies
1 faux-fish steak, coarsely chopped (optional)
1 eggplant
1/2 cup water
5 tomatoes, diced
14-oz. can diced tomatoes
14 oz. tomato sauce
1/4 cup olive oil
3 Tbsp. capers
1/2 cup olives, pitted and coarsely chopped
8 garlic cloves, minced
1 Tbsp. fresh parsley, chopped
Red pepper flakes, to taste
Salt and pepper, to taste
Vegan parmesan cheese, to taste

• Heat the oil over medium heat in a large, nonstick skillet. Sauté the “fish” and eggplant until lightly browned. Add the water. Simmer, covered, for 10 minutes.
• Add the tomatoes and tomato sauce. Simmer, covered, for 10 minutes.
• Add the remaining ingredients and let simmer, covered, for 20 minutes on medium-low heat.
• Serve over your favorite pasta.

Makes 12 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind