Veggie puttanesca
Ingredients
- 4 tbsp olive oil
- 200g/7oz frozen chopped onions (or 2 medium onions, roughly chopped)
- 4 garlic cloves, finely sliced
- 125g/4½oz drained, pitted black olives, cut in half
- 2 tbsp capers (from a jar), drained
- 1 tsp dried chilli flakes
- ½ tsp fine sea salt
- 2 x 400g tins chopped tomatoes
- 150ml/5fl oz red wine or vegetable stock
- 300g/10½oz dried spaghetti
- freshly ground black pepper
- handful fresh flatleaf parsley leaves, roughly chopped (optional)
Instructions
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