Vegan Pasta Puttanesca

Ingredients

• about 450 g Spaghetti
• about 790 g Canned Diced Tomatoes
• 1/2 cup Kalamata Olives
• 2 tbsp Capers
• 4 cloves Garlic
• 4 tbsp Olive Oil
• 1/4 tsp Red Pepper Flakes
• 1 tbsp Seaweed Flakes (Nori)
• 1/4 cup Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot (at least 6-quart capacity), fill with enough water to cover the pasta and bring it to a rolling boil over high heat (100°C / 100°C). Add the about 450 g Spaghetti and cook for 8-12 minutes, stirring occasionally, until the pasta is tender but still firm to the bite (al dente).
2. 2While the spaghetti cooks, heat a large skillet (30.48 cm or larger) over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the 4 tbsp Olive Oil, then add the 4 cloves Garlic, minced, and sauté for 1-2 minutes until it becomes fragrant and lightly golden, being careful not to burn it.
3. 3To the skillet with the garlic, add the about 790 g Canned Diced Tomatoes, 1/2 cup Kalamata Olives, 2 tbsp Capers, 1/4 tsp Red Pepper Flakes, and 1 tbsp Seaweed Flakes. Stir everything together to combine.
4. 4Reduce the heat to medium-low (approximately 82.22-93.33°C / 82-93°C) and bring the sauce to a gentle simmer. Let it simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
5. 5Once the spaghetti is cooked, carefully drain it using a colander. Transfer the drained about 450 g Spaghetti directly into the skillet with the simmering sauce.
6. 6Using tongs or two large forks, toss the spaghetti thoroughly with the sauce until every strand is evenly coated. Divide the pasta into four serving bowls and garnish each with a sprinkle of the 1/4 cup Fresh Parsley, chopped. Serve immediately.

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