Vegan Pasta Puttanesca
Prep time
Cook time
Total time
Serves: 4-6
  • 1 box Barilla Red Lentil Penne
  • 2 tbsp grapeseed oil or olive oil
  • 3 cloves of garlic, minced
  • ½ cup dry white wine
  • 28-oz can of diced tomatoes
  • ⅓ cup pitted kalamata olives, halved
  • ¼ cup capers
  • 1 teaspoon dulse flakes + more to taste
  • 3 leaves of fresh sage, or 1 tsp dry sage
  • 1 tsp fennel seeds
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp chili flakes
  • 5 cups kale, chopped & loosely packed
  • 3 tbsp fresh tarragon, chopped
  • 6 basil leaves, chopped
  • Black pepper for garnish
  1. In a large skillet warm the grapeseed oil over medium-low heat. Add the garlic, and sauté until slightly golden. Be careful not to burn it.
  2. Add the wine, and simmer for a minute. Add the tomatoes, olives, capers, dulse, sage, fennel, oregano, thyme, and chili flakes. Bring to a simmer, then reduce the heat and let it cook for about 15 minutes.
  3. To make the pasta: boil 4 quarts of salted water, add pasta and boil for 6-7 minutes for al dente (I add 2 more minutes when cooking the Red Lentil Rotini because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
  4. Add the kale, tarragon, and basil to the puttanesca sauce, and stir well. Cook for 5 more minutes.
  5. Season to taste with more dulse if you’d like it saltier.
  6. Add the pasta to the sauce and toss well. Serve warm.
Recipe by Sweet Potato Soul by Jenné Claiborne at