This post is sponsored by Barilla. We teamed up to introduce
you to their new line of one-ingredient legume pastas made from
chickpeas or red lentils. If you love pasta, and you love getting
the most nutrition out of every meal, then you’re going to love
their new legume pastas, and this delicious vegan pasta
There are so many reasons
to love vegan pasta puttanesca. I love this tasty pasta dish for
its pungent flavors, its ease of preparation, and because you can
make it with simple pantry ingredients. I always keep olives,
capers, and diced tomatoes in my cupboard for when I’m craving
If you like pungent olives
and capers, then you’ll love this simple vegan pasta puttanesca!
Non-vegan versions add anchovies to the sauce, but I like to add a
little dulse seaweed, which is briny and tastes like the ocean.
This is the sort of recipe that you can throw together quickly on a
weekday night, make for your weekly meal prep, or prepare for
dinner guests. The fact that you can dress it up (serve it to
dinner guests with Italian white wine, bread, and a fancy salad) or
dress it down (take it to work in a reusable container) makes it a
winner in my book.
puttanesca is made with spaghetti, but I’ve enjoyed swapping out
the wheat based spaghetti for the legume pasta from Barilla. For
this recipe, I used their Red Lentil Rotini and my pasta puttanesca
turned out brilliantly! All of the new legume pastas from Barilla
are made with just one ingredient: either red lentils or chickpeas.
That means that they contain all of the good stuff found in
legumes: fiber, protein, b vitamins, iron, potassium, zinc,
magnesium, and more. Add a dark leafy green like kale to the sauce
as it cooks, and you’ve got a truly well-rounded dish.
You can find the Barilla
Legume pasta on
Amazon, and at select grocery stores nationwide. The pastas
come in four varieties: Chickpea Rotini, Chickpea Casarecce, Red
Lentil Penne, and Red Lentil Rotini. Have fun exploring them all
and keep returning to my blog for more recipe ideas! For more on
the new pastas from Barilla, visit www.barilla.com/legume.
- 1 box Barilla Red Lentil Penne
- 2 tbsp grapeseed oil or olive oil
- 3 cloves of garlic, minced
- ½ cup dry white wine
- 28-oz can of diced tomatoes
- ⅓ cup pitted kalamata olives,
- ¼ cup capers
- 1 teaspoon dulse flakes + more to
- 3 leaves of fresh sage, or 1 tsp dry
- 1 tsp fennel seeds
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp chili flakes
- 5 cups kale, chopped & loosely
- 3 tbsp fresh tarragon, chopped
- 6 basil leaves, chopped
- Black pepper for garnish
- In a large skillet warm the
grapeseed oil over medium-low heat. Add the garlic, and sauté
until slightly golden. Be careful not to burn it.
- Add the wine, and simmer for a
minute. Add the tomatoes, olives, capers, dulse, sage, fennel,
oregano, thyme, and chili flakes. Bring to a simmer, then reduce
the heat and let it cook for about 15 minutes.
- To make the pasta: boil 4 quarts
of salted water, add pasta and boil for 6-7 minutes for al dente (I
add 2 more minutes when cooking the Red Lentil Rotini because I
like a softer pasta). Drain well, then toss immediately with a
drizzle of extra virgin olive oil in the colander.
- Add the kale, tarragon, and basil
to the puttanesca sauce, and stir well. Cook for 5 more
- Season to taste with more dulse
if you’d like it saltier.
- Add the pasta to the sauce and
toss well. Serve warm.
Source: FS – All – Food and Nutrition Blogs
Vegan Pasta Puttanesca