Saturday, March 8, 2008

Vegetarian Pasta Puttanesca

This is a vegetarian version of pasta puttanesca . I got this recipe from my vegetarian sister Kristy. Normally puttanesca includes anchovies. Pasta Puttanesca translates to whorehouse pasta. This is a recipe the whores could make this by opening up cans and heating cooking on a hotplate. I have altered the recipe to my liking, adding way more red pepper flakes and garlic. Normal humans might want to use less. Since this recipe is so flavorful it works really well with whole wheat pasta. I like the Ronzonni brand. (they have it at Central Market) This is an easy last minute dish.



1 28-oz can whole tomatoes, juice discarded

¼ c olive oil

4 medium garlic cloves

½ tsp red pepper flakes

8 large black olives (2-oz)

8 large green olives (2-oz)

2 T drained capers

Salt to taste

1/2 LB pasta

Cook the pasta according to the package directions. Meanwhile...

  1. Rough chop tomatoes

  2. Heat oil over medium heat and add garlic and red pepper until golden. (2 minutes)

  3. Add the rest of the ingredients until sauce thickens. (15 minutes) Salt to taste. This needs very little salt however, because olives and capers are high in salt.

  4. Toss with pasta and Parmesan.

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