Wednesday, March 6, 2013

pasta puttanesca

After school I was reading to the girls, trying to figure what to have for dinner. When the Baudelaire children from A Series of Unfortunate Events are forced to make dinner for their uncle, they decide to make puttanesca. This sounded good to me. I substituted lentils for the capers because I was out of capers, and lentils have a similar texture. And, instead of the usual anchovies which are called for, I used vegan worcestershire and an element of umami from Bragg's. Turned out to be a really nice and simple dinner.

1 lb spaghetti
28 ounce canned chopped tomatoes
1/2 - 1 tsp salt
2 tsp worcestershire
2 tsp Bragg amino acids
2 tsp agave
2 TB olive oil
white pepper
1/2 cup kalamata olives, sliced in half
1/2 cup cooked brown lentils
1 clove of garlic, minced fine or grated on a microplane
parsley or basil for garnish

Combine the tomatoes, salt, worcestershire, Bragg's, agave, olive oil, and white pepper in a sauce pan and simmer for 15 minutes or more. You need at least this long to remove the' 'tin' flavor' from the tomatoes. Add the olives, lentils, and garlic, and stir until everything is heated through.
Cook the pasta in a big pot of salted water until al dente, drain and reserve about 1/4 cup of the water. Gently toss the tomato mixture with the pasta. Garnish each bowl with chopped parsley, or basil.

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