Vegetable Puttanesca Recipe

Recipes | | January 14, 2010 at 9:41 am
Photo by Author.

Photo by author.

Puttanesca is a traditional spicy Italian sauce that’s perfect for cold weather. You might be surprised to see the large quantities of garlic, pepper, and oregano it calls for but don’t be shy! This meal is packed with nutrients like lycopene, vitamin C, and folate. The sauce also happens to be gluten, egg, soy, and cow dairy free.

What you need:

  • 1/2 head garlic
  • 1/2 white onion
  • 1/4 cup kalamata olives
  • 1 large bunch asparagus
  • 2 large handfuls of green beans
  • 1/4 cup capers
  • 1 cup marinated artichoke hearts
  • 3 Tbs oregano
  • 2 Tbs crushed red pepper
  • 1 Tbs thyme
  • 1 large handful fresh sweet basil
  • Olive oil
  • 1, 6 oz can organic tomato paste
  • 2, 30 oz cans organic peeled tomatoes
  • 1/2 cup finely grated romano cheese
  • 3-4 cups polenta or 1 lb quinoa pasta
  • Salt, to taste

Putting it together:

  1. Finely chop garlic and onion; set aside
  2. Slice olives, chop asparagus, halve green beans, add capers and artichokes; place in mixing bowl
  3. Drizzle olive oil generously over vegetables, sprinkle in herbs except for the basil, toss together and set aside
  4. In a large skillet on high heat saute the paste, garlic, and onion in olive oil until lightly browned
  5. Immediately add vegetables and begin stirring; continue for next minute on high heat, then reduce to medium
  6. Add tomatoes and continue stirring well to simmer for next 5 minutes
  7. Reduce heat to low and simmer for next 45 minutes covered
  8. Last 15 minutes boil water and cook polenta or quinoa pasta
  9. Last 5 minutes add basil
  10. Drain pasta and pour the vegetable puttanesca on top. Buon appetito!
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3 Comments

  1. That sounds incredible!!

  2. I’m going to the coop for the ingredients right now!