Hi Everyone! I’m Laurie from Food is Love Recipes.
Thank you so much for allowing me to be a part of your wonderful community.
Just a little about me, I’m a New England Born Azorean, Portuguese Girl who grew up a midst a Grandmother and Mother who believed that the Evening Meal be Paramount.
The only thing that could be more important was the Sunday Dinner. In my childhood and even into my early adulthood, no one dared miss a Sunday Dinner for the fear that they would meet the wrath of those two women.
I have to admit, I long for those days today in the day of two-parent working families and incessant car pooling to and from football and ballet.
Yellow Green Farmer’s Market, Hollywood FL
Preparing for this post, where I am to “Go Vegan” for my Friend Rini at “The Healing Tomato“, I was challenged.
The challenge was to think of, create and execute a “Vegan” dish that would also be an option to fit into the “Quick and Easy” Everyday Meals category.
So Saturday brought me to my local Farmer’s Market for inspiration!
What a GREAT idea!
The Yellow Green Farmer’s Market in Hollywood, Florida has over 300 Vendors in a Huge Space. It is open air, but has a roof so shopping during rain or shine is possible!
Gotta Love that!
I shopped and shopped, finding an array of goodies from the most beautifully huge cucumbers, to little stalks of turmeric (of which I have never seen before). Also found some “Dinosaur Kale”.
That was interesting.
I bought some to try. I saw a fantastic selection of fresh pineapples and the most juicy nectarines possible.
When I plucked one and raised it to my nose the scent was simply heavenly. I was really getting inspired for a Fresh Idea Recipe!
I came upon a Vendor who specialized in Pastas. Imagine that? A vendor specifically for Pasta? Fantastic! I was pleased to find that she had a pasta that was not only Gluten Free but Egg Free, Cholesterol Free and so many other things Free.
Voila, my Guest Post has an Entree! I’ve had the pleasure of being a friend of Rini for a while now and I know that Rini has a homemade tomato pasta that rivals any pasta I have ever tasted. so I was not about to even try. In keeping with the “Quick and Easy” theme I decided to grab some beautiful Fresh meaty Roma Tomatoes and make a Wonderful Homemade Sauce that would complement the pasta from the Farmer’s Market and Vegan Pasta Puttanesca was born!
Authentic Puttanesca Sauce is a sauce based on doing things quickly. This isn’t your Grandmother’s “Sunday Gravy”. It’s uses highly flavored components, to get a fresh and robust sauce quickly. This sauce can most certainly be used in any dish.
To make this a Vegan Pasta Puttanesca I removed the “anchovies” component, but if you’d like to add it in, be my guest.
Here is your Recipe! Enjoy!
Recipe Details (Makes 2 servings of Vegan Pasta Puttanesca)
Prep time: 10
Cook time: 20
Total time: 30
- 1/4 cup Olive Oil
- 1 cup Chopped Onion
- 6 Cloves Garlic (chopped)
- 16 (2 lbs) Roma Tomatoes chopped with juice
- 1 cup Chopped Kalamata Olives
- 2 tbsp Tomato Paste
- 2 tbsp Capers (drained)
- 1 tbsp Fresh chopped Basil
- 2 tsp dried Oregano
- 1 tsp Red Pepper Flakes
- 1 cup Red Wine
- Warm olive oi to medium high heat in a Large Sauce Pot.
- Add Chopped onions. Saute until translucent.
- Add Garlic and Red Pepper.Saute for 1 minute
- Add the tomato paste, the olives and the capers.Saute until cohesive.
- Add the wine, stir to combine.Once at a bubbling simmer, add the tomatoes and the herbs
- Reduce heat to low and cover. Let simmer for 20-30 minutes.
- Serve over your favorite Pasta or Pizza Crust.
A Big Thank you to Rini (The Healing Tomato) for allowing and honoring me with this opportunity.
Editors Note: Thank you, Laurie A. Alves for your delightful post on Vegan Puttanesca. Please follow Laurie at the following social media sites. You will not be disappointed.