Vegan Puttanesca Sauce Recipes
VEGAN PUTTANESCA SAUCE
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
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
VEGAN PUTTANESCA SAUCE
Italian cuisine really lends itself well to an animal-product free diet. The only traditional ingredient that gets left out here are the anchovies which we can make up for with other briney flavours! I created this recipe with the entire Mediterranean in mind. Italy, Greece, North Africa will all be represented with their unique flavour profiles. Za'atar seasoning originally comes from Arab cuisine and is comprised of thyme, toasted sesame seeds, and ground sumac berries, which grow in the Mediterranean and parts of the Middle East, and have a tart, fruity flavour. The mix also includes all the classic 'Italian' herbs; oregano, marjoram, and savory. The herbs and spices play off the heat of the chili to give a nice biting warmth to this sauce. Za'atar is my favourite spice mix at the moment! Serve with your favourite pasta and top with flat leaf parsley, vegan Parmesan, or the real cheesy deal itself (dairy oh my!)!
Provided by Benjamaphone
Categories Vegetable
Time 35m
Yield 3 cups sauce, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Smash olives with the flat side of a chefs knife on a cutting board. This will loosen the pit for easy removal.
- Roughly chop pitted olives and capers, set aside.
- Heat the olive oil at medium, until a reflection of light shimmers on the surface of a cast iron pan.
- Add diced shallots and stir/cook until they are translucent.
- Add garlic and chili and stir until the garlic is toasted.
- Chop the fresh tomatoes into quarters and add to the hot pan.
- Add a splash of red wine.
- Put the remaining ingredients in the pan and stir.
- Simmer and stir without a lid on medium heat until the sauce thickens.
Nutrition Facts : Calories 202.2, Fat 15.9, SaturatedFat 2.2, Sodium 1161.2, Carbohydrate 15.1, Fiber 3.7, Sugar 6.7, Protein 3.1
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