Penne Puttanesca

Puttanesca is terribly underrated and we were cleaning out the fridge this particular day. I started simply and got some of my favorite pasta sauce and a bag of rice pasta. Brent is in charge of making pasta so I was saucy!

I diced an onion and sauteed it with some flake red pepper and basil olive oil. It smelled SO amazing I wish I could make a scratch-n-sniff post.

I added 2 cups of sauce and threw in

1 tin of olives that I drained

1 cup of TVP (omit if you’re sensitive to soy)

1 tbsp cumin

1 tbsp coriander

1 tin of black beans, drained and rinsed

1 tin of kidney beans, drained and rinsed

I stirred it up until it was hot and fragrant and when Brent was done making the pasta we mixed it all together and devoured it.

I guess we do this kind of pasta a lot and don’t always post about it. Capers, mushrooms, garlic, basil leaves and just about everything else gets throw into this dish. I recommend it for families with kids who will find the hunt for all the different veggies and beans entertaining.

This is Brent and Christie, signing off!

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4 thoughts on “Penne Puttanesca

  1. This looks awesome. We do pasta pretty often, and I think we still have like a gallon of sauve frozen, but turning it into puttanesca is genius! This will save us from getting bored when I pull pasta out “again.” Thanks, and I’m glad you like my mom’s sauce.

  2. Yay! This looks gooood…..coriander though? I would never have guessed it! You’re good at sauce, you should try to do a cacciatore! Please!

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