Vegan Pasta Puttanesca (Gluten-Free) - The Pesky Vegan

Ingredients

• 14 oz (400 g) dried spaghetti ((use GF pasta to make this gluten-free))
• 2 tablespoons olive oil
• 1 red onion, finely chopped
• 6 garlic cloves, finely chopped
• 1 fresh chilli, finely sliced ((optional))
• 2 tablespoons capers
• 1 cup (150 g) pitted black olives
• 2 large sheets of nori (dried seaweed), roughly chopped or blitzed in a blender
• 14 oz (400 g) cherry tomatoes, halved
• Salt and pepper to taste
• Fresh basil leaves ((to serve))