A puttanesca yes ... but vegetarian!

As a guest on vacation for a few days of a vegetarian friend, I was asked to put on the table a dish that recalled summer and the sea.
Of course, fish and seafood were banned ...

Nothing better than offering the anchovy version of the pasta alla puttanesca!

Often called marinara.
And when did you ever see the anchovies in the real marinara pizza?

It might sound like a heresy, but the vegetarian version of some cuisine classics can be just as tasty and tasty as the original version.

And among the aromas of oregano, capers, garlic and olives, even as the pasta finishes being sautéed, it seems to be on holiday by the sea!

Canonically it should be prepared with Sammarzano tomatoes (both fresh - blanched and peeled at the moment - and preserved).

But if we have some nice fresh cherry tomatoes at home or in the garden, to use like this, just cut in half, let's not back down: they look good!

And, since it is home cooking, let's bring it to the table in the pasta maker in which we finished it.

It will be a guaranteed success, believe me.

Here you will find my recipe.

ADVICES AND NOTES:

• Spaghetti, spaghettini, linguine or vermicelli, any long but thin pasta goes perfectly with this sauce.
• And, if you wanted to try the original recipe, click here to my side of the typical preparation of linguine puttanesca.