Penne alla Puttanesca

Recipe courtesy of Plant-Based Goodness by Tracey Bennett, The Reckless Foodie, RRP $49.99

This is an easy weeknight meal that packs one heck of an aromatic punch thanks to the garlic, chilli, zesty lemon, herbs, olives and capers . . . are you getting the picture? This classic, modern yet traditional dish from southern Italy was originally invented in Naples in the mid-20th century. The story is that it was first created by ladies of the night to lure in customers with its powerful and potent aroma. You can decide for yourself . . . this is a bowl of pasta I never tire of.

Serves 4

Gluten, Sugar and Nut Free, Freezer Friendly

Ingredients

• ¼ cup extra virgin olive oil
• 1 red chilli, finely chopped, or ½—1 Tsp chilli flakes
• 6–8 cloves garlic, finely chopped
• 2 × 400g tins diced tomatoes (or can use whole peeled or cherry if preferred)
• 1¼ cups water (more if needed)
• 2 Tbsp tomato paste
• 1–2 Tbsp balsamic vinegar
• 5 large Sicilian green or garlic stuffed green olives, pitted as necessary and sliced
• ½–1 cup black kalamata olives
• ¼ cup drained capers
• 1 Tbsp coconut sugar (to bring out the flavour)
• 2 Tsp dried oregano
• natural sea salt and cracked black pepper to taste
• 1 cup cherry tomatoes (optional; or can make one of the tins above cherry tomatoes)
• zest and juice of 1 lemon (or more to taste)

To serve

• 500g packet of gluten-free or regular penne pasta, cooked as per packet instructions
• ½–1 cup chopped Italian parsley
• fresh basil
• Walnut Parmesan (see recipe below)

Method

Warm olive oil in a large frying pan, add chilli and sauté for a few minutes, then go in with the garlic. Gently cook for a few minutes longer.

Add tinned tomatoes plus 1 cup of water and gently mingle it all together. Let cook for 10 minutes or so on a simmer.

Add tomato paste, balsamic vinegar, green olives, black olives, capers, coconut sugar, oregano and salt and pepper. Let simmer on a low heat for a further 20–30 mins until thick enough for your liking.

Add cherry tomatoes (if using), lemon zest and juice and more water if needed. Let cook for 5 more minutes until tomatoes are warmed through and it is ready to serve.

Serve drizzled generously on cooked penne or your favourite gluten-free pasta (spaghetti is also great), and garnish with torn basil leaves and Walnut Parmesan. Honestly, ‘Delicimo!’ doesn’t even cut it. Make this.

Chef’s Hint
If you prefer to use less oil, feel free to reduce the quantity. If you want to green this up, baby spinach stirred through right at the end is off-tradition but pretty fabulous.

Walnut Parmesan

An unbelievably simple and crazy delicious substitute for Parmesan cheese. The walnuts make this sprinkle really rich and satisfying — it’s incredibly more-ish! You can also make this with cashews or pine nuts, and if you want you can add a teaspoon of Italian herbs for a different take. Walnut Parmesan is one of my besties in the kitchen and it may just become one of yours, too!

Makes 1 cup

Oil, Gluten and Sugar Free

Ingredients

• 1 cup raw walnuts (or cashews or pine nuts)
• 3 Tbsp nutritional yeast (savoury yeast flakes)
• ¾ Tsp natural sea salt, or more to taste
• 1 Tsp garlic powder, or more to taste

Method

Place all ingredients in a mini food processor or small blender.

Whizz for a few seconds until a coarse texture is achieved — reminiscent of grated Parmesan cheese. Be careful not to over-process, as the nuts have lots of natural oil and if you overdo things it will start to stick together.

Taste and add more garlic powder and salt if desired. Store in a jar in the refrigerator for up to a month. Sensational.