Monday, August 13, 2012

Vegetarian Puttanesca Sauce

Happy (Hot) Monday!

I've just been huddled up in the rooms of my house that have A/C with the Adorable Monster, trying to stay cool. I'm hoping it will cool down a bit this week. I want to thank everybody who entered the Chef LaLa Homemade Giveaway! I drew the winner randomly this morning and have emailed him/her. You guys had so many great marinade and grilling ideas.

Today, I'm sharing a fun pantry recipe. As in you can make it from ingredients that should be in your pantry at all times. I love Puttanesca Sauce—salty with olives and capers—hearty—spicy— delicious.

This is a vegetarian version (sans anchovies), but feel free to add them if you so desire. I serve it with a whole wheat pasta, but any sort of whole grain version will work. Also, just leave off the cheese to make it vegan.

Vegetarian Puttanesca Sauce

Serves 4-6 people
Cooking time: about 30 minutes
Vegan; Gluten-free


2 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
1 carrot, peeled and grated
4 to 6 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes 
20 oil-cured black olives, cracked away from pit and coarsely chopped
3 tablespoons capers
1/2 cup dry white wine
1 32-ounce can whole tomatoes, roughly pureed
salt and freshly ground pepper
1/4 cup (a couple of handfuls) flat leaf parsley or basil, chopped
Grated Parmigiano Reggiano or Romano, for serving (optional)


1. Heat the olive oil in a large pan over medium heat. Add the onion and carrot and saute for a few minutes, until beginning to soften (about 4-5 minutes). Add the garlic and red pepper and cook for another minute or two. Add the white wine and simmer, until reduced in half.

2. Add the olives, capers, and tomatoes. Bring sauce to a bubble, reduce heat, cover and simmer for about twenty minutes. Season to taste with salt and freshly ground pasta.

3. To serve, toss the sauce with cooked pasta. Top with chopped parsley and parmesan, if desired. Enjoy!

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