Pasta Puttanesca - Vegan

I had this a few weeks ago in a restaurant and have been craving it ever since.  This will be a wonderful meal the whole family will love if you are looking for a new pasta dish or ideas for Meatless Mondays.
Serves 4

300 g box of spaghetti or spaghettini, I prefer multigrain or whole wheat

2 Tbsp Olive Oil

6 chopped garlic cloves

1 tsp ground pepper

2 Tbsp red pepper flakes, less if you don't like spicy food

1 can crushed tomatoes

1/3 cup white wine or vegetable broth

2 cups cherry tomatoes, cut in half

1 cup chopped kalamata olives

1/2 cup sliced sundried tomatoes

2 Tbsp capers

1/2 cup fresh basil, torn

1. Boil a large pot of salted water.  Add the pasta and cook according to directions.

2. While the water boil heat a pan over medium heat.  Add the olive oil, garlic, pepper and red pepper flakes and saute for about 3 minutes.

3. Add the white wine and cherry tomatoes. Turn the heat to medium high.

4. Let simmer for about 3 minutes.

5. Add the can of crushed tomatoes and turn the heat down to low.  Allow to simmer while stirring frequently.

6. Drain the pasta when done and add to the tomato sauce.  Add the olives, sundried tomatoes and capers and allow to heat through.

7. Stir in the torn basil leaves.  Serve.

Quick and easy, perfect for a weeknight.