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Vegan Pasta Puttanesca
With delicious pungent flavors and easy preparation, this Pasta Puttanesca is easy to love! Great for meal prep, and easy weeknight dinners.
Servings: 4
Ingredients
- 1/2 lb penne pasta or another pasta
- 2 tbsp extra virgin olive oil or avocado oil
- 3 cloves garlic minced
- ½ cup dry white wine
- 28 oz can of diced tomatoes or 1 1/2 lbs fresh tomatoes, diced
- 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 (or use more basil)
- 6 fresh basil leaves chopped
- Black pepper for garnish
Instructions
- In a large skillet warm the oil over medium-low heat. Add the garlic, and sauté until slightly golden. Be careful not to burn it.
- 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.
- Add the kale, tarragon, and basil to the puttanesca sauce, and stir well. Cook for 5 more minutes.
- Season to taste with more dulse if you’d like it saltier.
- Follow the package instructions to make the pasta.
- Add the cooked pasta to the sauce and toss well. Serve warm.
Notes
Recipe notes:
- Purchase pitted olives to avoid having to remove the pits yourself.
- Pasta puttanesca can be made with any type of pasta, even gluten-free works.
Nutrition
Calories: 365kcal | Carbohydrates: 57g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 614mg | Potassium: 807mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3210IU | Vitamin C: 47mg | Calcium: 229mg | Iron: 6mg