Puttanesca is a pungent, salty tomato-based sauce with olives, capers, and spice. Most puttanesca recipes include anchovies, but in this wonderful version from Vegan Bowls by Zsu Dever, white miso has the triple duty of bringing a unique saltiness, a sharp-cheesy flavor, and a fermented umami flavor to the dish that anchovies are credited with supplying.
Puttanesca Bowl with Sautéed Kale
Pasta
- 12 ounces spaghetti
Sauce
- 2 tablespoons olive oil
- 1/4 to 1 teaspoon red pepper flakes
- 1 cup pitted Kalamata olives, drained and coarsely chopped, divided
- 2 tablespoons red wine
- 2 (15-ounce) cans diced tomatoes, drained and juice reserved
- 3 tablespoons capers, drained and rinsed
- 2 tablespoons white miso
- Black pepper
Kale
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 pound kale, tough stems removed and chopped
Preparation
Pasta: Bring a large pot of salted water to boil. Add the spaghetti and cook 1 minute shy of al dente. Drain and set aside.
Sauce: Heat the oil in a large pot over medium-high heat. Add the red pepper flakes and half of the olives. Cook for 1 minute. Add the red wine and cook until the wine evaporates, about 1 minute. Add the diced tomatoes and capers. Bring to boil, reduce to simmer and cook over medium heat until the sauce thickens and the tomatoes break down, about 10 minutes.
Combine the reserved tomato juice and miso, stirring well using a small whisk or fork. Add the miso mixture, the pasta, and remaining olives to the sauce, mixing well. Season with salt and black pepper. Cook until the pasta is tender, about 2 minutes.
Kale: Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the kale, stirring well with tongs. Cover and cook until tender, about 4 minutes, stirring occasionally. Serve the pasta in bowls, garnished with the kale.
Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.
Printable Puttanesca Bowl with Sautéed Kale recipe:
- 12 ounces spaghetti
- 2 tablespoons olive oil
- ¼ to 1 teaspoon red pepper flakes
- 1 cup pitted Kalamata olives, drained and coarsely chopped, divided
- 2 tablespoons red wine
- 2 (15-ounce) cans diced tomatoes, drained and juice reserved
- 3 tablespoons capers, drained and rinsed
- 2 tablespoons white miso
- Black pepper
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 pound kale, tough stems removed and chopped
- Pasta: Bring a large pot of salted water to boil. Add the spaghetti and cook 1 minute shy of al dente. Drain and set aside.
- Sauce: Heat the oil in a large pot over medium-high heat. Add the red pepper flakes and half of the olives. Cook for 1 minute. Add the red wine and cook until the wine evaporates, about 1 minute. Add the diced tomatoes and capers. Bring to boil, reduce to simmer and cook over medium heat until the sauce thickens and the tomatoes break down, about 10 minutes.
- Combine the reserved tomato juice and miso, stirring well using a small whisk or fork. Add the miso mixture, the pasta, and remaining olives to the sauce, mixing well. Season with salt and black pepper. Cook until the pasta is tender, about 2 minutes.
- Kale: Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the kale, stirring well with tongs. Cover and cook until tender, about 4 minutes, stirring occasionally. Serve the pasta in bowls, garnished with the kale.
