Pasta and Zucchini Puttanesca

Name: Pasta and Zucchini Puttanesca
Cuisine: Italian
Ingredients: 8 to 12 ounces uncooked pasta of your choice; Salt and freshly ground black pepper; 2 tablespoons minced fresh Italian parsley; 2 tablespoons tomato paste; 1 (14.5-ounce) can diced tomatoes, undrained; 2 medium-size zucchini, finely chopped; ½ teaspoon red pepper flakes; 1 tablespoon olive oil or ¼ cup water; 5 garlic cloves, minced; 1 tablespoon olive oil or ¼ cup water; ½ teaspoon dried oregano; Salt and freshly ground black pepper; 2 tablespoons capers, drained; 1 teaspoon dried basil; ½ cup pitted black gaeta or kalamata olives, halved; ½ cup pitted green olives, halved or sliced; 1 (14.5-ounce) can crushed tomatoes; ½ cup pitted black gaeta or kalamata olives, halved

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The addition of zucchini is a departure from the traditional puttanesca sauce, but it melds well into the sauce and is a great way to enjoy more vegetables. For even more substance, you can add some sliced sautéed vegan sausage or cooked white beans to the sauce. For gluten-free, use gluten-free pasta.

Ingredients

1 tablespoon olive oil or ¼ cup water
5 garlic cloves

Europe
Italy
Vegan
Mediterranean
Pasta

Method

Heat the oil or water in a large saucepan over medium heat. Add the garlic and zucchini and cook until softened, about 3 minutes. Stir in the red pepper flakes, tomato paste, diced tomatoes with their juices, crushed tomatoes, black olives, green olives, capers, basil, and oregano. Season to taste with salt and pepper. Bring the sauce to a boil, then reduce the heat to a