Vegan Penne Puttanesca Recipes

PENNE ALLA PUTTANESCA

Steps:

• Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
• Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.

VEGAN PUTTANESCA SAUCE

Steps:

• Before you start the sauce, set a large pot of water on the stove and bring to a boil so you can cook your pasta (according to package directions) at the same time you're working on your sauce.
• Set a large sauté pan over low heat. When hot, add the olive oil. When the olive oil is hot, add the garlic and oregano. Cook, stirring frequently, until the garlic is just starting to turn golden (but not brown, this will make it bitter) - 2-3 minutes.
• Add the tomatoes, salt and pepper. Increase heat to medium and cook, stirring occasionally, until the tomatoes have cooked down and the liquid has mostly dissipated, about 10 minutes.
• Reduce heat to low and add olives, capers, soy sauce or tamari, and red pepper flakes. Cook, stirring, for another minute until the olives are heated through. Taste and add more salt, pepper, or red pepper flakes if desired.
• Drain pasta and add pasta to the pan along with the sauce. Toss well until evenly distributed.
• Scoop into bowls or onto plates, sprinkle with fresh parsley if desired, and serve.

VEGAN PENNE PUTTANESCA

Steps:

• Heat oil in a large, deep pan over medium heat. Add the garlic and onions and sauté until they begin to soften and become fragrant.
• Add the rest of the chopped vegetables, toss and sauté for 5 minutes, stirring often.
• Add the diced tomatoes, tomato sauce and seasonings. Stir until everything is evenly combined.
• Bring the sauce to a boil, then turn down the heat and let it simmer, uncovered, for 20 minutes or until the vegetables are tender and the liquids have cooked down.
• While it's simmering, bring a pot of water to a boil and cook the penne until al dente.
• Drain and toss with some olive oil.
• When the sauce is done, pour it into the pot with the penne and toss.
• Spoon onto large plates and top with a few capers.

PENNE PUTTANESCA

Steps:

• In a large bowl, combine zucchini, garlic, basil, tomatoes, capers, olives, lemon juice, olive oil, and salt (to taste). Place in refrigerator while pasta cooks.
• Meanwhile, bring 6 quarts of water to a boil in a large pot. Salt the water and add penne rigate.Cook for 12 minutes, or until al dente.
• Drain pasta and add the prepared vegetables, red pepper flake, and black pepper.
• Stir gently to combine all ingredients and serve.