Monday, January 20, 2014

Vegan Puttanesca

I recently ran across a recipe for a Puttanesca sauce that looked yummy...however it had anchovies and parmesan in it - neither of which are vegan of course. I made up a new meal today and figured I would attempt a vegan version of the Puttanesca to go with it. Both were a delicious success! The actual meal was a cheater meal - I stuffed a puff pastry from Trader Joes with some vegan meatballs (Gardein) meals are usually much more made-from-scratch but it was easy and very delish. The sauce was fantastic and was made from even included tomatoes and basil I froze over the summer from my tower garden bounty:-)

Vegan Puttanesca

1 T oil
1 medium onion, diced
3 garlic cloves, minced
1/4 t sea salt
1/2 t sugar
1/3 cup chopped kalamata olives
2 T capers
2 T fresh basil, chopped(or fresh that has been frozen - not dried)
2 cups petite diced tomatoes

Heat oil in a saucepan over medium heat. Add onion and garlic to pan and cook until golden and starting to get tender. Add the tomatoes, cover and let simmer 10 min. Add salt, sugar, olives, capers, basil. Stir to incorporate. Cover and simmer 15 min to let flavors meld. Serve over pasta, squash, polenta...whatever you fancy! Enjoy!!

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