Pasta a la Puttanesca Vegana
with fresh tomatoes, capers and olives
The base of the puttanesca is made of sunflower seeds, capers and kombu, and finished with fresh tomatoes and a touch of chilli. A true delight!
Black olives (seedless)
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Put the sunflower seeds, the juice of half a lemon, the kombu, half of the capers and two teaspoons of olive oil in a mixing jar. Blend it all together to a nice paste while preserving some of the texture.
Wash, peel and chop the tomatoes. Peel and cut the onion into thin strips. Mince the garlic and the chili, and slice the olives. Sauté the onion in olive oil, add the garlic, tomato, olives and half of the chilli (depending on how spicy you like it). Add the tomato paste and optionally season. Cook for 10-15 minutes. If you want a smooth sauce, you can optionally blend the tomatoes.
Once the tomato sauce is ready, add the seed paste and mix it together.
Cook the pasta with plenty of boiling water. Optionally add salt.
Strain the pasta and keep the cooking water in a glass. Mix the pasta with the sauce, and - if necessary - hydrate the pasta with the cooking water.