In a large saucepan, cook the spaghetti in boiling water, for 7-8 minutes or until al dente. Meanwhile, in a non-stick skillet, saute the onion in the olive oil for 2 minutes to soften. Add the green pepper and garlic and saute an additional 3 minutes. Add the dried basil and oregano and saute the mixture an additional 2-3 minutes, or until the vegetables are crisp tender. Add the crushed tomatoes, black olives, parsley, capers, crushed red pepper flakes, and season to taste with salt and pepper, and cook an additional 2 minutes to blend the flavors. When the spaghetti is al dente, drain it in a colander, add it to the simmering sauce, and toss well to combine. Transfer to a platter or bowl for service. Garnish individual servings with a little vegan soy parmesan cheese or nutritional yeast flakes, if desired.
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