Vegan Puttanesca Sauce

• 4 tablespoons virgin olive oil
• 3 shallots, diced
• 5 garlic cloves, minced
• 1 habanero chili pepper, finely diced
• 4 tomatoes, vine ripened
• splash red wine
• 1 (15 ounce) can plum tomatoes, drained
• 12 cup oil packed kalamata olive
• 2 tablespoons capers
• 1 12 tablespoons salt free za'atar spice mix
• 1 teaspoon oregano
• 1 12 teaspoons sea salt
• fresh ground pepper

1. Smash olives with the flat side of a chefs knife on a cutting board.
2. This will loosen the pit for easy removal.
3. Roughly chop pitted olives and capers, set aside.
4. Heat the olive oil at medium, until a reflection of light shimmers on the surface of a cast iron pan.
5. Add diced shallots and stir/cook until they are translucent.
6. Add garlic and chili and stir until the garlic is toasted.
7. Chop the fresh tomatoes into quarters and add to the hot pan.
8. Add a splash of red wine.
9. Put the remaining ingredients in the pan and stir.
10. Simmer and stir without a lid on medium heat until the sauce thickens.

virgin olive oil, shallots, garlic, chili pepper, tomatoes, red wine, tomatoes, oil, capers, salt, oregano, salt, fresh ground pepper

Taken from www.food.com/recipe/vegan-puttanesca-sauce-417061 (may not work)