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!
Turning Veganese 
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.
I’ll give credit where it is due. Thank YOU!
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!
Hmm, cacciatore… I like how you think. Thanks!