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A vegetarian puttanesca

Spaghetti alla puttanesca but ... vegetarian

Although sometimes a heresy may appear, the vegetarian version of some cooking classics can be just as flavorful and tasty as the original version.
This is the case of this version of puttanesca, purged of anchovies.

Moreover, these spaghetti are also called marinara:
and, tell me a little, when do anchovies go in the marinara pizza?!?

And yet ... between oregano, capers, garlic and olives, while pasta leaps into a pan seems to be on a terrace overlooking the sea and illuminated by the Mediterranean sun.

Recently, as a guest of a vegetarian friend, I put it on the table with great success;

so much so that a few days later, upon returning home, I was asked to present it again with the tomatoes from my garden.

In reality here the sammarzano should be used, fresh or canned but, if the tomatoes are good and perhaps with the help of a teaspoon of concentrate, a delicacy comes out.

I don't want to indicate, here, doses and quantities: they depend too much on the taste of each of us.
I love the strong taste of garlic, others appreciate it less; and maybe they love capers and olives more:
to everyone the freedom of choice;
we are not in pastry and the result will always be excellent.

ingredients:

linguine (or spaghettini) per person gr 70
fresh tomatoes (peeled in the alternative)
cloves of garlic
extra virgin olive oil
basil
salt and pepper (v. Note)
black olives, pitted
capers
pepper (optional)
Origan

Preparation:

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Rinse the capers and chop them lightly, stone and cut the olives, slice the garlic thinly.
When the water boils, scald the tomatoes (unless you use cherry tomatoes) to peel them, then salt the water and throw the pasta.

The sauce should be prepared while the pasta is cooking and therefore time is limited (but sufficient!).
Brown the sliced ​​garlic on medium heat but with oil and then add half of the olives and capers.

Mix, let it taste;
then add the peeled and chopped tomatoes, the rest of the olives and capers and a nice sprinkling of oregano.

This is the time, if it seems the case, to add a little tomato paste just diluted with the cooking water and to add salt and pepper to taste.
(I often add chili too!)

By continuing to stir it is now time to drain the pasta, al dente:
immediately put it in the pan and continue cooking over a very lively flame, mixing well.
Complete with the basil, mix one last time and immediately bring to the table.

This is home cooking:
bring it to the table directly in the pan does not look good, indeed ...

Serve and enjoy!

ADVICES AND NOTES:

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