Heat the oil gently in a saucepan. Add the garlic, sage and rosemary and cook for a couple of minutes until fragrant. Do not allow to brown.
Stir in the tomatoes, breaking them up gently with the back of your wooden spoon.
Add a pinch or two (depending on how hot you like it!) of chilli flakes, pinch of oregano, and the capers. Season lightly with salt, heavily with pepper. Simmer for 10 minutes.
Cook your pasta, whilst the sauce is simmering, according to instructions on the packet
Serve over your drained pasta and apply to face!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Pasta Puttanesca
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.