Vegan Pasta Puttanesca Recipes

POTATO AND WHITE BEAN PUTTANESCA SOUP

Potato and White Bean Puttanesca Soup image

Potatoes and cannellini beans provide the bulk in this hearty soup inspired by pasta puttanesca, while the garlicky tomato base is imbued with the briny punch of capers and black olives. The signature of puttanesca is heat, so adjust the amount of red-pepper flakes to your liking or use fresh chiles, if you have them. Reserve some of the olives and capers, and combine with parsley to make a topper that amplifies the sharp, bright flavors. Haphazardly mashing some of the beans and potatoes is an efficient way to thicken the soup, without the need for any additional equipment. In fact, it's a great trick to have up your sleeve whenever you are looking to thicken soups or stews.

Provided by Hetty McKinnon

Categories dinner, lunch, soups and stews, vegetables, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, plus more for serving
1 medium onion, finely diced (about 2 cups)
1/2 cup black olives, roughly chopped
2 tablespoons capers, roughly chopped
3 garlic cloves, finely chopped
1 (28-ounce) can diced tomatoes
1/2 teaspoon granulated sugar
1 1/2 pound Yukon gold or red potatoes, cut into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1/2 teaspoon red-pepper flakes, or more to taste
3 cups vegetable stock
1/4 cup fresh parsley leaves and tender stems (or fresh basil leaves)
1 tablespoon balsamic vinegar
Kosher salt and black pepper

Steps:

Place a large pot or Dutch oven over medium-high heat. When hot, add 2 tablespoons olive oil and the onion, and cook for 2 to 3 minutes, stirring occasionally, until the onion is softened.
Reduce heat to medium and add 1/4 cup black olives, 1 tablespoon capers and the garlic. Cook for 1 to 2 minutes until the garlic is lightly golden.
Add the tomatoes and sugar, and cook over medium heat until mixture is bubbling and tomatoes have thickened slightly, 5 minutes.
Add the potatoes, cannellini beans, red-pepper flakes and stock; stir and cover. Cook until potatoes are tender, about 25 minutes.
As potatoes cook, prepare the topping for your soup: Place the remaining 1/4 cup olives, 1 tablespoon capers and the parsley on a cutting board, and chop everything together.
Once the potatoes are tender, add the balsamic vinegar. Using the back of a large wooden spoon, roughly crush or mash about a quarter of the potatoes and beans against the side of the pot. This will thicken the soup. Season with kosher salt and black pepper.
To serve, ladle the soup into bowls and top with the caper-olive-parsley topping. Finish with a drizzle of olive oil. This soup can be made a day ahead and stored in the refrigerator. This will deepen the flavors.

VEGAN PUTTANESCA SAUCE

Vegan Puttanesca Sauce image

Rich with with garlic, kalamata olives, and capers, this piquant, concentrated sauce is a serious fave around here. Serve with whatever pasta you happen to have on hand!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
3 medium cloves garlic (peeled and sliced thin)
1/2 teaspoon dried oregano
1 (15-ounce) can crushed tomatoes
1/8 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1/2 cup halved and pitted kalamata olives
2 tablespoons capers (drained)
1 tablespoon soy sauce or tamari
Pinch crushed red pepper flakes (more or less, to taste)
8 ounces of your favorite pasta such as spaghetti (penne, farfalle (bow tie), or rotini)
A small handful of minced fresh parsley

Steps:

Before you start the sauce, set a large pot of water on the stove and bring to a boil so you can cook your pasta (according to package directions) at the same time you're working on your sauce.
Set a large sauté pan over low heat. When hot, add the olive oil. When the olive oil is hot, add the garlic and oregano. Cook, stirring frequently, until the garlic is just starting to turn golden (but not brown, this will make it bitter) - 2-3 minutes.
Add the tomatoes, salt and pepper. Increase heat to medium and cook, stirring occasionally, until the tomatoes have cooked down and the liquid has mostly dissipated, about 10 minutes.
Reduce heat to low and add olives, capers, soy sauce or tamari, and red pepper flakes. Cook, stirring, for another minute until the olives are heated through. Taste and add more salt, pepper, or red pepper flakes if desired.
Drain pasta and add pasta to the pan along with the sauce. Toss well until evenly distributed.
Scoop into bowls or onto plates, sprinkle with fresh parsley if desired, and serve.

Nutrition Facts : Calories 125 kcal, Sugar 1 g, Sodium 931 mg, Fat 13 g, SaturatedFat 2 g, Carbohydrate 3 g, Fiber 1 g, Protein 1 g, ServingSize 1 serving

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