Vegan Puttanesca

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Serves 8-10

What you’ll need:

2 Tbsp olive oil

2 garlic cloves, minced

1 Tsp red pepper flakes

1 Tsp ground black pepper

2 Tsp dried oregano

3 cups canned crushed tomatoes

2 3/4 cups Spare Starter

3/4 cup green olives, pitted and chopped

1/4 cup capers, drained and coarsely chopped

2 Tsp salt 1/4 cup basil, chiffonade

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What to do:

• Heat the oil in a medium pot over medium heat. Add the garlic and sauté for 1 minute.

• Add the red pepper flakes, black pepper, and oregano. Sauté for 30 seconds until fragrant.

• Add the crushed tomatoes, Spare Starter, olives, capers, and salt and stir to combine. Leave uncovered and bring to a simmer for 10 minutes.

• Remove from the heat and stir in the basil.