Vegan Puttanesca Sauce

I was looking for a simple dinner using kalamata olives and capers that I had in my fridge that needed to get used.  Non-vegetarian Puttanesca recipes I looked at use anchovies, but dulse flakes are a good substitute for the salty fishy flavor.  This sauce takes about 10 minutes of prep and less than 10 minutes to cook.  Very easy.

Vegan Puttanesca
28 oz can of diced tomatoes (try to use BPA free)
1/2 cup chopped parsley, loosely packed
3 cloves garlic, minced
1/4 t. red pepper flakes (or more if you like spice)
2 T drained capers
1/2 cup chopped kalamata olives
1/2 t. dulse
1 T olive oil
3/4 pound of your favorite gluten free pasta cooked to al dente (I did not salt the pasta water since there are salty ingredients in the sauce)

Add the olive oil to a pan heated to medium low.  Add the pepper flakes and garlic and cook for 30 seconds.  Add the dulse and cook for another 30 seconds.  Turn the heat up to medium.

Add the tomatoes, olives, parsley, and capers and mix well.

You may need to turn the heat up a little past medium to get the sauce heated through.  Cook for 5 minutes.

Add the pasta to the sauce and mix well.  Continue cooking for another minute until the pasta is heated through.  Add salt and pepper if needed.