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 