Vegan Pasta Puttanesca
This pasta dish will please all comers, and be on the table in 30 minutes or less.
Ingredients
- 1 cup unflavored TVP granules
- 1 vegetable boullion cube
- 7/8 cup boiling water
- 1 pound fine linguine or thin spaghetti
- 5 each garlic cloves peeled & crushed (my favorite way to do this is to put them under a tea towel and whack them with the flat side of the meat mallet.)
- 1 teaspoon ground cayenne pepper
- 3 Tablespoons extra-virgin olive oil
- 1 14 oz can crushed tomatoes
- 1 14 oz can diced tomatoes with liquid
- 1/2 cup sliced black olives
- 1/4 cup white wine optional
- 1/4 cup drained capers
- fresh basil or parsley if you've got it
- salt & pepper to taste
Instructions
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Combine the TVP, boullion, and water and let stand. The TVP will absorb all the liquid.
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Fill a large stock pot with water, and bring to a boil.
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In a large saucepan, heat the olive oil over medium heat until it begins to shimmer. Add the garlic and sautee until translucent.
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Add the cayenne pepper, TVP, both cans of tomatoes, the olives, and the capers to the saucepan and stir well. Also add the wine, if you're using it. Reduce heat to low, and cover the saucepan. Stir once or twice while the pasta is cooking.
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Add the pasta to the stock pot of boiling water, and cook according to package directions until "al dente," meaning it's still just a bit firm when you bite into it. (In other words, not crunchy or mushy.)
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When the pasta is done cooking, dain it and add the hot pasta to the sauce, and return the whole pan to a simmer.
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Turn off stove and remove pasta from heat.
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Add salt and pepper to taste, and garnish generously with fresh basil.
Recipe Notes
I like to serve this with a nice green salad with an Italian dressing. A loaf of crusty bread for mopping up the sauce also makes a nice touch!