The Food Network and Rachael Ray cleverly explain the name of pasta puttanesca as follows: “This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it’s spicy, fast, and easy (…no disrespect to the ladies).”
If that description wasn’t intriguing enough, then maybe reading over the list of ingredients for our vegan version will be—kalamata olives, capers, red pepper flakes, slivers of garlic, basil, and brine. And if you don’t like it as spicy as a “lady of the night,” tone it down by reducing the amount of red pepper in the sauce.
2 garlic cloves, slivered
1 Tbsp. chopped fresh basil
2 Tbsp. capers
1/4 cup halved kalamata olives
Red pepper flakes, to taste
Salt and black pepper, to taste
1 Tbsp. brine (the olive juice from the kalamata olives)
14-oz. can crushed tomatoes
•Season with the salt, pepper, and brine.
•Add the tomatoes and simmer over low heat for 10 to 15 minutes.
•Serve over fettuccine.
Makes 4 servings