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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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this is another recipe that i got from - i use dreamfield's pasta because it is lower in carbs, but you can use any pasta you wish. Ingredients:
3 ounces spaghetti (or other long, thin pasta of choice) |
4 cups water |
1/2 cup onion, diced |
1 tablespoon olive oil |
1/2 cup green pepper, destemmed, deseeded, and diced |
1 tablespoon garlic, minced |
1/2 teaspoon dried basil |
1/4 teaspoon dried oregano |
8 ounces crushed tomatoes |
1/4 cup black olives, sliced |
2 tablespoons parsley, freshly chopped |
1 tablespoon capers (or more, to taste) |
1/4 teaspoon crushed red pepper flakes (or more, to taste) |
salt & freshly ground black pepper, to taste |
vegan vegan parmesan cheese or nutritional yeast flakes, for garnishing |
Directions:
1. In a large saucepan, cook the spaghetti in boiling water, for 7-8 minutes or until al dente.
2. Meanwhile, in a non-stick skillet, saute the onion in the olive oil for 2 minutes to soften.
3. Add the green pepper and garlic and saute an additional 3 minutes.
4. Add the dried basil and oregano and saute the mixture an additional 2-3 minutes, or until the vegetables are crisp tender.
5. Add the crushed tomatoes, black olives, parsley, capers, crushed red pepper flakes, and season to taste with salt and pepper, and cook an additional 2 minutes to blend the flavors.
6. When the spaghetti is al dente, drain it in a colander, add it to the simmering sauce, and toss well to combine.
7. Transfer to a platter or bowl for service.
8. Garnish individual servings with a little vegan soy parmesan cheese or nutritional yeast flakes, if desired.
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