Meatless Monday: Puttanesque Sauce

Puttanesque Sauce is a vegan version of the classic Puttanesca sauce.

Stories about the origins of the original abound: “puttana” is Italian for prostitute, so the sauce overflows with etymological inspiration.

It’s also full of the robust flavors of anchovies, capers and olives.

Puttanesque Sauce eschews the anchovies, reduces the amount of olives and makes up for them with some chopped marinated artichoke hearts.

The sauce is simple and rich and for me evokes memories of improptu meals with friends from a basement market where I worked after university. From one of those periods in a life when there are paths that need to be taken, but for a brief and lovely time you are able to put off choosing one.

This works well with spirally type noodles for catching the bits. Or try it with gnocchi or tortellini.

A simple salad on the side, with maybe a slice or two of good bread, and you’re done.

(If you can’t find capers where you shop, or if they are too expensive, don’t worry – the dish will still taste great without them.)

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Puttanesque Sauce

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

This sauce can be made ahead of time and warmed up before serving. You do not need to add salt to this recipe as it gets plenty from the olives, artichoke hearts and capers.

Servings: 6 servings

Author: Mary Gillespie

Ingredients

• 2 tablespoons / 30 ml olive oil
• 4-5 cloves garlic sliced
• 1/4 - 1/2 teaspoon / 1.25 - 2.5 ml chili flakes
• 1 tablespoon / 15 ml capers rinsed and finely chopped (see note)
• 1 can 28 oz / 796 ml diced tomatoes
• 1/2 cup / 125 ml roughly chopped Kalamata olives about 12 olives
• 1/2 cup / 125 ml roughly chopped marinated artichoke hearts
• 1 teaspoon / 5 ml dried basil
• 1 teaspoon / 5 ml dried oregano
• Fresh ground pepper to taste

Instructions

1. Place olive oil in a small bowl and stir in sliced garlic and chili flakes. Let the mixture sit while you prepare the rest of the ingredients.
2. Place a pan over medium heat and add the garlic mixture. Heat until the garlic is soft but not browned. Reduce the heat if the garlic starts to brown.
3. Add capers, tomatoes, olives, artichoke hearts, basil, oregano and pepper.
4. Bring to a simmer and cook for 15 minutes.
5. Remove from heat. Serve over pasta.

Recipe Notes

Capers are the tiny pickled buds of a Mediterranean bush. They add a pungent flavor to many dishes.

If you cannot find them or they are too expensive where you live, this dish will taste fine without them, so don't worry.