This past weekend, Tom and I went to my parents, and in my mom's never ending quest to find out what I can eat and feed me, she made some delicious veggie pasta sauce. She sent me home with some veggies from her garden and I also had a lot of leftover odds and ends in my kitchen, so I decided to re-interpret my mother's sauce with a little more salt and spice. Puttanesca sauce has hot pepper, black olives (oil cured or kalamata), capers, garlic and anchovies. My vegan version has all of that, except the anchovies, and a lot more veggies which makes it a nice healthy meal. I started caramelizing one and a half sweet onions and when they were about halfway done I added thin strips of red and yellow peppers and diced carrots (it sounds weird but they get nice and sweet). Once those had softened, I added diced kalmata olives, capers, and 2 cloves of crushed garlic. This would be the time to add some crushed red pepper if you like it spicy (which we do). I then de-glazed the pan with some left over red wine (yay there was a glass left for me). I added a jar of Trader Joe's pomodoro sauce, but you could use any jar sauce or a large can of crushed tomatoes.
I served the sauce over some special pasta that our friends, Sarah and John, brought us from Italy. (Which reminds me: Big thanks to both of them for designing the look of our blog!)
Prep Time: 1omin (to chop everything)
Cook Time: 20min
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1 comment:
Ooh, it looks great. I hope the pasta was tasty. I really love your sauce, and I make it quite often when I have time to cook. (which is not as often as I would like due to crazy work)
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