In the mood for a delicious vegan recipe? Here's a recipe that'll tickle your tastebuds! 🫒 Ingredients: 320 g Barilla Gluten Free Penne Rigate 30 ml Extra Virgin Olive Oil n. 2 nori sheets, powdered or 10 g nori powder 20 ml Gluten free soy sauce or tamari 1 clove of garlic 50 g stoned Taggiasca olives 30 g capers in salt 500 g peeled plum tomatoes or fresh cherry tomatoes Chilli and salt, to taste 20 g chopped parsley Method: 1. Cut the garlic into slices (one or two cloves as preferred) and fry in a pan with oil and chilli to taste, taking care that they do not get too brown. If you are using fresh chilli, you will need to slice it up. If you prefer dried chilli you can just crush these up. 2. Chop the capers and add the nori powder and soy to the pan, continue cooking for two further minutes. 3. Turn up the heat and add the peeled plum tomatoes. If necessary, add salt and continue cooking on a high heat for around 5 minutes, mixing now and again and adding the olives ...