one green planet
one green planet

I am not a big fan of tomato-based pasta sauces, but there is one — just one – dish that makes me feel like I’ve died and gone to Italian food heaven: Pasta Puttanesca. Perhaps that’s largely because the tomato flavor in Pasta Puttanesca is not overriding. Pasta Puttanesca without anchovies is pretty much pasta in just another tomato sauce because let’s face it: the anchovies give the sauce that rich saltiness and that sea-like flavor that defines this dish. I came up with a perfect solution for the anchovy dilemma -- a combination of seaweed and tamari. The seaweed adds the ocean-y flavor that’s so integral to Pasta Puttanesca, and the tamari adds that equally important deep, salty richness.

Pasta Puttanesca [Vegan]

Serves

4

Cooking Time

30

Ingredients

  • 8 ounces of gluten-free spaghetti
  • 2 tbsp powdered seaweed
  • 1 tbsp Tamari
  • 1½ cups crushed or diced tomatoes
  • 1 cup pitted, oil-cured olives, roughly chopped
  • 1 tbsp extra virgin olive oil
  • 5 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ cup chopped parsley
  • 1 tsp red pepper flakes
  • 3 tbsp capers
  • Salt and ground black pepper to taste.

Preparation

  1. Cook the pasta according to package directions until al dente
  2. While the pasta is cooking, heat the oil in a saucepan. Add the garlic and red pepper and toss until the garlic turns lightly golden.
  3. Add the powdered seaweed and stir for another minute.
  4. Add the tomatoes, olives, oregano, parsley, and capers. Cook over medium heat until the tomatoes release their juices and the juices start to thicken.
  5. Add the tamari and more salt, if needed. Season with ground black pepper.
  6. Add the pasta to the sauce, toss to coat, and turn off the heat. Garnish with more parsley if you like, and serve hot.

    Discover more recipes with these ingredients

  • Pasta


About The Author

photourl

Vaishali Honawar

See My Recipes

Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian recipes and dishes up food for thought. Vaishali was born in India and now lives in the Washington, D.C. area with her husband, two dogs, and two cats. She is a foster volunteer for the city’s animal shelter and she must be doing something right because one of her foster dogs, Freddie, adopted her for a good six years.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. That recipe looks delicious. Why gluten free though unless you have celiac disease or are gluten intolerant (which most aren\’t)? Whole wheat or multi-grain noodle.