Pasta Alla Puttanesca In Bianco (Vegan)

Method

1. Thinly slice the red onion.
2. Heat a generous amount of olive oil in a large pan, add the sliced onion and sauté until soft.
3. Add whole garlic cloves and parsley stems to the oil to infuse flavour. Later remove them once they have released their aroma (about 2-3 minutes).
4. Meanwhile, cut slices of stale bread and toast them on a grill, in the oven, or in a pan until golden and crispy. Rub each slice with a cut garlic clove.
5. Remove the garlic cloves and parsley stems from the pan. Add a splash of water, the desalted capers, Leccino olives, Calabrian green olives, and a pinch of chili pepper. Stir and cook for 1 minute.
6. Cook the pasta in a large pot of generously salted boiling water until very al dente (about 6 minutes for fettucce). Reserve a cup of pasta water before draining.
7. Add the drained pasta to the pan with the olive mixture. Add a crushed garlic clove, chopped fresh parsley, and chopped sun-dried tomatoes. Toss well, adding a little reserved pasta water if needed to create a creamy sauce.
8. Serve immediately, topped with the garlic-rubbed toasted bread slices.