Chef Massimo's Vegan Puttanesca Sauce

  • Chef Massino Gaffo serves his vegan puttanesca sauce over homemade spaghetti at Moretti's Ristorante and Pizzeria in Hoffman Estates.

    Chef Massino Gaffo serves his vegan puttanesca sauce over homemade spaghetti at Moretti's Ristorante and Pizzeria in Hoffman Estates. Bob Chwedyk | Staff Photographer

 
Posted3/25/2015 6:00 AM

cup olive oil

2 tablespoons chopped garlic

 

4 ounces pitted kalamata olives

5 fresh roma tomatoes, each cut in 12 pieces

1 ounce capers

cup white wine

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

tablespoon red crushed pepper flakes

Salt and pepper to taste

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

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