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Pasta Puttanesca

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.

Pasta Puttanesca

2 tsp. olive oil
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

 

•In a sauté pan over medium heat, warm the oil. Add the garlic and cook for 2 to 3 minutes. Stir in the basil, capers, olives, and red pepper flakes. Cook for 2 minutes.

•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


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