Add the tomato paste to the pot. Stirring constantly to prevent burning allow to cook for 2 minutes.
Pour the vegetable stock to the mixture and stir to incorporate.
Bring mixture to a boil.
When boiling add the sweet potato noodles and tomatoes. Remove from heat and cover for 10 minutes.
While noodles cook off the heat toast your pine nuts in a dry skillet over medium heat. Stirring frequently for approx. 2 minutes or until golden brown and all sides.
After ten minutes uncover the pot and stir in olives and capers.
Serve using tongs or a slotted spoon to prevent excess liquid in your plates.
Enjoy
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/sweet-potato-noodle-puttanesca/