1. In a large saucepan, cook the spaghetti in boiling water, for 7-8 minutes or until al dente. 2. Meanwhile, in a non-stick skillet, saute the onion in the olive oil for 2 minutes to soften. 3. Add the green pepper and garlic and saute an additional 3 minutes. 4. Add the dried basil and oregano and saute the mixture an additional 2-3 minutes, or until the vegetables are crisp tender. 5. 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. 6. When the spaghetti is al dente, drain it in a colander, add it to the simmering sauce, and toss well to combine. 7. Transfer to a platter or bowl for service. 8. Garnish individual servings with a little vegan soy parmesan cheese or nutritional yeast flakes, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
