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Pasta Puttanesca

September 8th, 2011 § 6 comments

A fellow vegan blogger, Maya, from The Keen Kitchen, posted a Vegan Spaghetti Puttanesca yesterday.  It brought back a lot of memories as puttanesca was one of the very first raw vegan dishes I made way back when I decided to swap the meat for better health.  I have to tell you, I follow about 5 blogs religiously, and I love the Keen Kitchen.  It often touches a part of my past or my taste buds, and she has inspired me more than once in my own blogging.  Puttanesca is one of the many examples thus far that I’m very excited to share with you.

Back in the day, when I was racing, I was invited to an Italian themed dinner party.  It is often a toss up when I get invited to a dinner party as to whether or not I should attend.  Not everyone cooks vegan, and I’m never quite sure if there will be something for me to eat (which if often very important when drinking copious amounts of brilliant wine), nor do I want to put anyone out when I have been invited into their home to break the bread!

On this particular night, I decided to make a pasta trio by Green Chef Chad Sarno.  This  is another one of my favourite blogs, as I come from a carnivorous fine dining background and the food on the Green Chefs is of the same caliber of fine dining excellence.   The presentation alone keeps me inspired and excited about vegan food. One of the three recipes offered here was a raw vegan Puttanesca, and I love it to this day.

I’ve made a few adaptations to this recipe tonight as I wanted to serve it with spelt spaghetti (I didn’t have the time to make zucchini fettuccine).   I’ve also hit is with a considerable amount of lemon juice and olive oil which is slightly different to the original recipe.

Serves:  4
Prep Time:  20 minutes
Cook Time:  12 minutes

1/2 cup olives, Kalamata, green and black olives (pits removed and finely chopped)
3 tbsp capers
½ c sun-dried tomatoes re-hydrated and julienne
3 tbsp olive oil
lemon zest of half a lemon
juice of half a lemon
2 cloves garlic minced
1 small red onion fine diced
1 fresh red chile minced
Sea salt and pepper to taste

Bring enough water to boil for your favourite pasta.  I used a spelt spaghetti tonight.  Do not over cook!

Prepare the puttanesca, making sure the ingredients are finely  and uniformly chopped.  It can be tempting to use a food processor here, but you will get the best results hand chopping (trust me, I’ve attempted the short cut).

Toss everything together with the cooked pasta and enjoy!  Quick, simple, and delicious!

**please note, most of the protein from this dish comes only from the pasta (which isn’t huge).  You could add some toasted nuts or nutritional yeast to bump up the protein if you like.

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§ 6 Responses to Pasta Puttanesca"

  • Maya says:

    Melissa, I am so touched by this post! Thanks so much for the love. And what a fantastic fresh puttanesca! Putting this one on my to do list too! I bought chipotles just to make your frijoles negros, but then realized I had used up all my cilantro. Darn.

    Ps. I check your blog religiously too.

  • Maya says:

    Also, I was super stoked to see your beer cheese soup appear on my facebook feed!

  • Kelly says:

    Beautiful pasta and happily enough you addressed my concern regarding protein as I scrolled through to the end of your photos. Slivers of tempeh might also work nicely here. Lovely blog Melissa.

    • SwapMeat says:

      Thanks for the note Kelly. I really appreciate your comment as I generally try to balance all my recipes with a substantial protein source, and it’s a good reminder that when it’s not present a note on how to boost that is important to the readers! Thanks again and I’m glad you are enjoying the site!

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