Pasta and Zucchini Puttanesca

Gluten-free option | Soy-free

 

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.

 

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

1. 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 simmer and cook for 10 minutes, stirring occasionally.
2. While the sauce is simmering, cook the pasta in a large pot of salted boiling water, stirring occasionally, until it is al dente. Drain well and return to the pot. Add the sauce and toss gently to combine. Sprinkle with the parsley, and serve hot.

 

SERVES 4