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Weather in our neck of woods is very Spring like — hot one day, sprinkles and chilly the next day. Spring is one of my favorite seasons — I love the budding trees, blooming flowers and the crisp mornings. Not many might agree with me, which includes my husband and my son, who suffer from Spring allergies. But I still like spring.

Coming back to today’s pasta dish, I watched this being made on America’s Test Kitchen cook show and I really liked how the chef made a fresh tomato sauce using grape tomatoes. Grape tomatoes are consistently good all through the year, so this is a great dish to make any time of the year.

Traditionally Puttanesca sauce is made with tomato puree or crushed tomatoes, anchovies and olives. I always thought anchovies are what made the dish and never bothered to try it without them. But after watching the show, I wanted to try and make it vegan without the anchovies. I’m glad I did because this is a very flavorful sauce with briny olives and capers that give the dish the required saltiness. Even my almost 2 year old daughter loved this dish, I was surprised that she liked both capers and olives.

Print Recipe
Summer Pasta Puttanesca Yum
Summer Pasta Puttanesca
Course noodles pasta
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 oz Pasta . Campanelle
  • 1 cup Grape Cherry Tomatoes or (about 14~16 grape tomatoes)
  • 2 cloves Garlic , minced
  • a pinch Red chili flakes
  • a pinch Oregano Dried
  • 3 tbsps Kalamata Olives - pitted and chopped
  • 1 tbsp Capers - drained, rinsed and minced
  • 3 tbsps Parsley Fresh - finely chopped
  • to taste Salt
Course noodles pasta
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 oz Pasta . Campanelle
  • 1 cup Grape Cherry Tomatoes or (about 14~16 grape tomatoes)
  • 2 cloves Garlic , minced
  • a pinch Red chili flakes
  • a pinch Oregano Dried
  • 3 tbsps Kalamata Olives - pitted and chopped
  • 1 tbsp Capers - drained, rinsed and minced
  • 3 tbsps Parsley Fresh - finely chopped
  • to taste Salt
Summer Pasta Puttanesca
Instructions
  1. Cook pasta according to package directions. Reserve 1cup of cooking water, drain the pasta and return to the pot.
  2. Blend the tomatoes until finely chopped but not pureed, about 15~45 seconds. Transfer to a fine-mesh sieve and let the juice drain for 5 minutes, press with the back of the spoon to extract liquid. Reserve the tomato liquid in the bowl and the pulp in the strainer.
  3. Heat a large skillet on medium heat and add 1tbsp extra virgin olive oil, red chili flakes, dried oregano and garlic, stir frequently and cook until the garlic is fragrant, but not brown, about 2~3 minutes.
  4. Next add the tomato liquid and simmer until the juice is reduced to a thick paste, 2~3 minutes.
  5. Add the tomato pulp, olives and capers; cook until just heated through, about 2~3 minutes. Stir in chopped parsley.
  6. Add the cooked pasta and toss to combine with the sauce. Add reserved cooking water as needed to adjust the consistency. Season with salt to taste. Serve immediately.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 3.'

Also linking it to this week's Fabulous Feast# 15 being hosted by Usha and me.

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8 thoughts on “Summer Pasta Puttanesca (Vegan recipe)”

  1. Spring is even my favorite seasons, although I do have slight allergies. Pasta looks good and love the bowl with pasta written on it and also the bowl of pasta.

  2. Very Colorful indeed!!! Good that your lil one liked it!!! Here too my LO is more adventurous than my elder one when it comes to food!! 🙂

  3. I always buy grape tomatoes as I like to snack on them and this is a great use to do with them

  4. I always buy grape tomatoes as I like to snack on them and this is a great use to do with them

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