Vegan Pasta Puttanesca
What is Pasta Puttanesca anyway? And what is eliminated to make it become a vegan recipe you might ask? Well, Pasta Puttanesca is traditionally made with anchovies – those little salty and flavorful fish. I decided to try something that is vegan to replace those little fishies.
If I haven’t mentioned this before, I just wanted to let you know that I’m a big fan of TV cooking shows. If there isn’t anything on that I want to watch, which actually happens often, I turn on a cooking show. I even record some of them so I can watch them when I have a chance and no one else is here!
Some of my favorite shows are Chopped (love those competitions with crazy ingredients!), The Barefoot Contessa, Cutthroat Kitchen (insane or what?), Cupcake Wars, Beat Bobby Flay (I like to watch other people beat him – where is that little devil emoji?) and The Pioneer Woman to name just a few.
This particular recipe inspiration came from watching Ree Drummond – The Pioneer Woman who is always feeding hungry cowboys, kids and herself on the ranch! Whew – she has to make tons of food all the time so she’s well practiced. Even though Ree doesn’t cook a lot of vegan or vegetarian meals, I have to say I enjoy watching her and many of her recipes can be a source of inspiration and made meatless.
This particular recipe for Vegan Pasta Puttanesca really sparked my interest because 1) I love pasta 2) I love olives and 3) I love all things tomato. So I thought this was a good reason to make this meal, don’t you?
You want to know my secret ingredient to replace the anchovies? Toasted Nori – the seaweed used in making sushi! It’s not overly fishy but definitely imparts a hint of that umami element when combined with the tomatoes that the anchovies would add.
Here is the recipe:
- 1/4 cup green olives heaping, chopped small
- 1/4 cup kalamata olives heaping, chopped small
- 2 sheets toasted nori crumbled into small crumbs by hand or with a coffee grinder
- 2 Tablespoons olive oil
- 3/4 of a red onion chopped
- 3 cloves garlic minced
- 28 oz can of whole peeled tomatoes
- 1 cup white wine
- 12 oz pasta like Bucatini or regular spaghetti noodles spaghetti with a hole in the center
*Put your noodle water on as your prepping your ingredients and put your noodles in to cook as soon as it boils - add salt to your water and cook until done*
Combine the 2 types of olives and the crumbled nori and set aside
Add olive oil to your frying pan and saute the red onion until soft
Add the garlic and saute briefly until aromatic
Break up the whole peeled tomatoes with your hands and add to the frying pan along with the juice
Add 1 cup of white wine
Cook for 5 - 10 minutes on medium heat
Add the olive/nori mixture
Cook for several minutes more
Add salt and pepper to taste
Add pasta to the skillet and mix together
Garnish with extra kalamata olives and fresh basil
Optional: garnish with oven roasted tomatoes
Inspired by: The Pioneer Woman