Wicked Vegetarian Recipes

Pasta Puttanesca

I've always had a love of Italian food, and now am adjusting my diet to include Italian food sans meat. A light dusting of Pecorino Romano on the finished plate still lingers. :)

This is a favorite hearty sauce of mine - excellent with whole wheat spaghetti. For those of you who don't like the grainy texture of whole wheat pasta - there is hope! I found a brand that tastes almost like regular pasta, but is 100% whole wheat - Garofalo. Very good pasta and well worth a try for those who have previously resisted whole wheat because of the texture.

2 Tbsp olive oil
4 garlic cloves, minced
2 14.5 oz cans Muir Glen Fire Roasted Diced Tomatoes, drained
1/2 tsp hot red pepper flakes
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and freshly ground pepper to taste
1/2 cup imported black olives, halved and pitted
1/2 cup imported green olives, halved and pitted
1/4 cup dry white wine
Fresh parsley for garnish, if desired

1 lb Whole wheat spaghetti

In a saucepan, heat the olive oil over medium heat and add the garlic. Saute for two minutes until the garlic becomes fragrant. Add the tomatoes, red pepper flakes, basil, oregano, salt and pepper. Bring the sauce just to a boil, then reduce the heat to low, stirring to help break up the tomatoes. Simmer for 20 minutes, stirring, until the tomatoes make a thick sauce. Add the olives and white wine, and keep warm over low heat.

Cook the whole wheat spaghetti until al dente, according to directions (about 10 minutes). Drain the pasta and transfer to a large serving bowl.

Taste the sauce and adjust the seasonings if needed. Add the sauce to the pasta and toss to combine. Serve immediately, sprinkle with fresh parsley if desired.