fresh take on spaghetti puttanesca

vegetarian pasta puttanesca

Wish I could give this 20 stars!!!! It was OUTSTANDING! I left out the fish sauce because I am vegan, but it didn’t need it. Absolutely delicious : )

~ Erin Woodward

– Bring a large pot of water to a rolling boil. Season the water with salt and cook the linguine according to the package instructions, reserving a cup of the pasta water.

1

– If using dried shiitake mushrooms: while the pasta cooks, soak the shiitake mushrooms in about 1 cup boiling water for 10 minutes. Drain the mushrooms, and trim and discard the stems. Slice the mushrooms in 1/4-inch strips.

2

– Heat olive oil and garlic in a deep sided sauté pan over medium heat until the garlic is fragrant, about 1-2 minutes. Add the mushrooms and season with the vegan fish sauce.

3

– Add the tomatoes, olives, salt and pepper, and cook, gently mashing the tomatoes with the back of a wooden spoon. – Stir in the capers and cooked linguine. Add reserved pasta water 1/4 cup at a time, tossing to coat the pasta with sauce.

4-5

– Add the spinach, and toss to wilt. Stir in the basil and season to taste with red pepper flakes. – Serve immediately, garnishing with additional capers, pepper and red pepper flakes.

6-7

Enjoy!

Hi, I’m Liren.  I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...

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