#puttanesca

A vegan twist on the classic Italian dish, Polenta Puttanesca features creamy polenta topped with a savory tomato, olive, and caper sauce. This recipe is easy to make and bursting with flavor.

Ingredients: 1 cup polenta. 3 cups water. 1 tablespoon olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1/4 cup sliced black olives. 2 tablespoons capers. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Bring water to a boil in a saucepan. Slowly add the polenta while whisking and stirring all the time to avoid lumps. Turn down the heat and let the polenta simmer, stirring it often, for about 15 to 20 minutes, or until it is thick and creamy. Warm up the olive oil in a different pan over medium heat while the polenta cooks. Add the diced onions and saut until they turn clear. Next, add the garlic and cook for one more minute. To the pan, add black olives, capers, oregano, basil, and diced tomatoes. Add pepper and salt to taste. Simmer for 10 to 15 minutes, stirring every now and then. Put the polenta on plates or bowls to serve after it's done cooking. Serve with the puttanesca sauce on top. Before serving, sprinkle with fresh parsley.

Prep Time: 10 minutes

Cook Time: 30 minutes

A delicious vegan twist on the classic Italian puttanesca sauce, loaded with savory flavors from garlic, olives, capers, and sea veggies. This pasta dish is quick to make and bursting with Mediterranean-inspired taste.

Ingredients: 1 lb spaghetti. 4 cloves garlic, minced. 1/4 cup olive oil. 1 can 14 oz diced tomatoes. 1/2 cup sliced black olives. 2 tbsp capers. 2 tbsp chopped sea veggies such as dulse or nori. 1/2 tsp red pepper flakes. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Turn on medium-low heat and add the olive oil to a large skillet. To the skillet, add minced garlic and red pepper flakes. Saut for one to two minutes, until the garlic smells good. Olives, capers, diced tomatoes, and sea vegetables should all be mixed in. Allow the flavors to blend for another 5 to 7 minutes. Add pepper and salt to taste. After the pasta is done, drain it and add it to the pan with the sauce. Sprinkle to mix. Serve hot with fresh parsley on top. Have fun with your tasty vegan puttanesca pasta!

Prep Time: 10 minutes

Cook Time: 15 minutes

A keto-friendly twist on the classic Italian puttanesca sauce, this recipe swaps out traditional pasta for a flavorful sauce that pairs perfectly with zucchini noodles or spaghetti squash. Rich in umami from anchovies, olives, and capers, this sauce is a savory delight.

Ingredients: 2 tbsp olive oil. 3 cloves garlic, minced. 4 anchovy fillets, chopped. 1/4 tsp red pepper flakes. 1/4 cup olives, sliced. 1/4 cup capers. 1 can 14 oz diced tomatoes. 2 tbsp tomato paste. 1/4 cup fresh parsley, chopped. Salt and pepper to taste. Optional: grated Parmesan cheese for garnish.

Instructions: Put olive oil in a pan and heat it over medium-low heat. Put in chopped anchovies, minced garlic, and red pepper flakes. Stir every once in a while for two to three minutes. Add the tomato paste, diced tomatoes, capers, and olives and mix them in. Bring to a simmer and cook for 10 to 15 minutes, so the sauce can thicken and the flavors mix. Add pepper and salt to taste. Add some fresh parsley on top before serving. If you want, you can add grated Parmesan cheese as a garnish.

Prep Time: 10 minutes

Cook Time: 20 minutes