Ingredients:

• 1 pound – whole-wheat or regular spaghetti
• 2 tbsp – powdered seaweed
• 1 tbsp – tamari (or soy sauce)
• 6 – Tomatoes (chopped)
• 1 cup – pitted, oil-cured Olives (roughly chopped)
• 2 tbsp – extra virgin Olive oil
• 3 Cloves – Garlic (minced)
• 1 tsp – dried Oregano
• 1/2 cup – chopped Parsley
• 1 tsp – red pepper flakes
• 3 tbsp – capers
• Salt and ground black pepper to taste

Method:

1. Cook the pasta according to package directions until al dente.
2. While the pasta is cooking, heat oil in a saucepan. Add garlic and red pepper and toss until the garlic turns lightly golden.
3. Add powdered seaweed and stir for another minute.
4. Add tomatoes, olives, oregano, parsley, and capers. Cook over medium heat until the tomatoes release their juices and the juices start to thicken.
5. Add tamari and more salt, if needed. Season with ground black pepper.
6. Add the pasta to the sauce, toss to coat, and turn off the heat.
7. Garnish with more parsley if desired and serve hot.
8. Recipe courtesy: Holy Cow Vegan

Recipe courtesy of Vaishally