Veganpenneputtanesca Recipes

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

VEGAN PENNE PUTTANESCA

Vegan Penne Puttanesca image

This is a fantstic dish and one of my personal favorites. It's even better when you let the flavors soak overnight and reheat it the next day.

Provided by tendollarwine

Categories Penne

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 onion, coarsely chopped
2 green peppers, coarsely chopped
2 red peppers, coarsely chopped
12 kalamata olives, pitted and coarsely chopped
20 asparagus spears, chopped
1 (28 ounce) can diced tomatoes
1 (14 ounce) can tomato sauce
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon dried basil
2 teaspoons red pepper flakes (to taste)
1 lb penne pasta
capers

Steps:

Heat oil in a large, deep pan over medium heat. Add the garlic and onions and sauté until they begin to soften and become fragrant.
Add the rest of the chopped vegetables, toss and sauté for 5 minutes, stirring often.
Add the diced tomatoes, tomato sauce and seasonings. Stir until everything is evenly combined.
Bring the sauce to a boil, then turn down the heat and let it simmer, uncovered, for 20 minutes or until the vegetables are tender and the liquids have cooked down.
While it's simmering, bring a pot of water to a boil and cook the penne until al dente.
Drain and toss with some olive oil.
When the sauce is done, pour it into the pot with the penne and toss.
Spoon onto large plates and top with a few capers.

Nutrition Facts : Calories 403.8, Fat 7.8, SaturatedFat 1.1, Sodium 434.1, Carbohydrate 78.4, Fiber 14.4, Sugar 10.4, Protein 10.1

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