Wednesday, January 5, 2011
Vegan Putanesca Pasta
Yes, there are perfectly good pasta sauces that come in jars. No, this one is not markedly better. Yes, I love anchovies and using them would be within the theme of this blog. It's just that half full containers of anchovies tend to molder in my fridge, and eating more than two or three a week is... intense. Also, everyone should have the recipe for whore sauce up their sleeve. (It's a good way to cover the taste of canned tomatoes. Also, if cats eat it they act amusingly unhappy.)
Start boiling water for pasta. Do not start cooking the sauce until the water is boiling.
Peel and coarsely chop six cloves of garlic. Chop 1/2 cup Kalamata olives and 1/2 cup Italian parsley. (If you were using anchovies, you'd soak two in water for five minutes and then chop them as well.)
When you've finished your onerous chopping duties, saute garlic and 1 tsp chile flakes in 1 tbs olive oil until the garlic is blond. (about one minute) Add the olives and 1 tbs. capers. (Or the anchovies.) Stir, and then add a 28 oz. can of diced tomatoes. Simmer for around five minutes- about the amount of time it takes to cook 1/2 pound vermicelli al dente. Add the chopped parsley to the sauce and serve over the pasta.