Vegan Penne Puttanesca

Ingredients

• 1 onion, coarsely chopped
• 2 green peppers, coarsely chopped
• 2 red peppers, coarsely chopped
• 12 kalamata olives, pitted and coarsely chopped
• 20 asparagus spears, chopped

• 1 (28 ounce) can diced tomatoes

• 1 (14 ounce) can tomato sauce
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon dried basil
• 2 teaspoons red pepper flakes (to taste)
• 1 lb penne pasta
• capers

Directions

1. 1

   Heat oil in a large, deep pan over medium heat. Add the garlic and onions and sauté until they begin to soften and become fragrant.

2. 2

   Add the rest of the chopped vegetables, toss and sauté for 5 minutes, stirring often.

3. 3

   Add the diced tomatoes, tomato sauce and seasonings. Stir until everything is evenly combined.

4. 4

   Bring the sauce to a boil, then turn down the heat and let it simmer, uncovered, for 20 minutes or until the vegetables are tender and the liquids have cooked down.

5. 5

   While it's simmering, bring a pot of water to a boil and cook the penne until al dente.

6. 6

   Drain and toss with some olive oil.

7. 7

   When the sauce is done, pour it into the pot with the penne and toss.

8. 8

   Spoon onto large plates and top with a few capers.