Pasta Puttanesca
This delicious twist on an Italian classic is quick, easy, and oh-so-flavorful. Our homemade, oil-free Pasta Puttanesca is full of bold olive yumminess with hearty beans, sweet tomatoes, briny capers, and aromatic spices. If you are an olive lover, then this pasta dish is for you! Plus, it can be whipped up in just about 20 minutes, making it perfect for busy week nights. This week’s awesome Whip It Up Wednesday recipe, is sure to delight your taste buds.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Nutrition Facts
Ingredients
Instructions
Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Note: You want to coordinate the completion of the pasta cooking time with the completion of the sauce. If unsure, then just wait to put the pasta into the boiling water once the sauce is done. Just turn the sauce down really low or remove from the stove. Boil the pasta until just el dente, do not overcook, drain, rinse with cold water to remove any excess starch and trapped water, shake well, set aside.
Place the Spice/Herb Ingredients in a small bowl, mix and set aside.
In the meantime, in a large ceramic/enamel lined skillet (or similar non-stick skillet), add the diced onions, sauté over medium-high heat for 7 to 9 minutes until tender.
Then lower the temperature to medium-low and add the minced garlic and sauté for one minute, stirring constantly.
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Continue Reading at Monkeyandmekitchenadventures →Chef's Notes
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Baking Soda: The baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity without losing the tomatoey flavor. When you add it, the mixture will bubble up, then settle down as it neutralizes the acidity.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 4 to 5
*Storage: Refrigerate and use within 5 days.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Baking Soda: The baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity without losing the tomatoey flavor. When you add it, the mixture will bubble up, then settle down as it neutralizes the acidity.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 4 to 5
*Storage: Refrigerate and use within 5 days.
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