Name: Vegan Pasta Puttanesca
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 box red lentil penne; 2 tbsp olive oil; 3 cloves garlic cloves (minced); 0.5 cup dry white wine; 28 oz canned tomatoes (diced); 0.33 cup kalamata olives (halved); 0.25 cup capers; 1 teaspoon dulse flakes (+ more to taste); 3 leaves fresh sage (or 1 tsp dry sage); 1 tsp fennel seeds; 1 tsp dried oregano; 0.5 tsp dried thyme; 0.5 tsp chili flakes; 5 cups curly kale (chopped & loosely packed); 3 tbsp fresh tarragon (chopped); 6 leaves fresh basil (chopped); null null black pepper (for garnish)

Instructions

Show units in method

1

In a large skillet, warm the olive oil (2 tbsp) over medium-low heat. Add the garlic cloves (3 cloves), and sauté until slightly golden. Be careful not to burn it.
2

Add the dry white wine (0.5 cup), and simmer for minute (1). Add the canned tomatoes (28 oz), kalamata olives (0.33 cup), capers (0.25 cup), dulse flakes (1 teaspoon), fresh sage (3 leaves), fennel seeds (1 tsp), dried oregano (1 tsp), dried thyme (0.5 tsp), and chili flakes (0.5 tsp). Bring to a simmer, then reduce the heat and let it cook for about minutes (15).
3

To make the pasta: boil water (4 quarts) with salt, add red lentil penne (1 box) and boil for 6-7 minutes for al dente. Drain well, then toss immediately with a drizzle of [olive oil] in the colander.
4

Add the curly kale (5 cups), fresh tarragon (3 tbsp), and fresh basil (6 leaves) to the puttanesca sauce, and stir well. Cook for minutes (5).
5

Season to taste with more [dulse flakes] if you’d like it saltier.
6

Add the [red lentil penne] to the sauce and toss well. Serve warm, garnished with [black pepper].