Chef Massimo's Vegan Puttanesca Sauce

½ cup olive oil

2 tablespoons chopped garlic

4 ounces pitted kalamata olives

5 fresh roma tomatoes, each cut in 12 pieces

1 ounce capers

½ cup white wine

1 can (14.5 ounces) plum tomatoes, crushed by hand

½ tablespoon red crushed pepper flakes

Salt and pepper to taste

½ ounce fresh basil, julienne

Add the oil to a large sauce pan over medium high heat. Add the garlic and let it cook for 2 minutes. Add olives, fresh roma slices, capers and let it cook for 5 minutes. Stir in wine and let it reduce for 4 minutes.

Add the crushed tomatoes, red crushed peppers, salt and pepper and simmer 15 minutes, stirring often. Stir in basil. Serve immediately over homemade spaghetti or transfer the sauce to a container and let it cool.

Serves six to eight.

Beverage pairing: Serve with Mark West Pinot Noir from California

Chef Massimo Gaffo, Moretti's, Hoffman Estates