This is a perfect dinner for when you have company because all the ingredients can be prepped and chopped in advance, and the total cooking time is under ten minutes. Plus, the name—which means “whore’s pasta” in Italian—is always a topic of conversation. While this dish is elegant enough to serve for guests, it is simple to make anytime you want a delicious meal, and because the fresh ingredients are so healthy, that can be as often as you like.
Pasta Puttanesca [Vegan]
- 1 pound spaghetti
- 1/4 cup olive oil
- 56 ounces canned peeled Italian plum tomatoes
- 1 teaspoon dried oregano
- 1/8 teaspoon dried red pepper flakes
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup capers, drained
- 4 cloves garlic, chopped
- 1/2 cup flat-leaf parsley, chopped
- 1 teaspoon salt
- First, fill a large pot with 5 quarts of water and 1 1/2 tablespoons of salt, and bring to a boil. Once the water boils, add the pasta and cook according to the package directions.
- Meanwhile, take the canned tomatoes, cut them in half, and squeeze them gently to remove as much liquid as possible. It is best to do this over the sink, as there will be a lot of juice.
- Place the tomatoes and olive oil in a large skillet, and bring to a simmer over medium heat, stirring occasionally. Add the remaining ingredients one at a time, stirring after each addition. Simmer until the liquid is reduced and the sauce has thickened slightly, about 3 to 5 minutes, then remove from heat.
- When the pasta is finished cooking, drain and return it to the pot, tossing it with a drizzle of olive oil. Transfer pasta to individual serving plates, and top with sauce.