Vegan Penne Puttanesca

with Cherry Tomatoes and Parsley

1 tbs olive oil

1 tsp sugar

medium saucepan

medium deep frypan

Thinly slice the onion. Coarsely chop the olives and capers. Crush or finely chop the garlic. Reserve a few whole leaves, then finely chop the parsley, keeping the stems and leaves separate.

Bring a medium saucepan of salted water to the boil for the pasta. Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add the olives, capers, garlic and parsley stems and cook, stirring, for 2 mins or until fragrant.

Add the tomatoes, tomato paste, 1 tsp sugar and 60ml (¼ cup) water to the onion mixture and season with salt and pepper (see Make it spicy). Bring to the boil, then reduce the heat to medium-low and stir in half the miso*. Cook, stirring occasionally, for 10-12 mins until thickened. Remove the pan from the heat.

Meanwhile, cook the pasta in the pan of boiling water for 10 mins or until al dente. Drain.

Add the pasta and chopped parsley leaves to the sauce and toss to combine. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the puttanesca among bowls, scatter over the reserved parsley leaves and enjoy!

If you like a kick of heat, add a pinch of chilli flakes to the puttanesca sauce in Step 3, or scatter over to serve if it's just for you.