penne all puttanesca vegetarian recipe

Vegetarian Penne alla Puttanesca

by Ivy Manning
One Star Two Stars Three Stars Four Stars Five Stars read reviews (4)

You probably already have everything you need for this hearty Sicilian pasta in your pantry. Anchovies are a traditional component, but even this vegetarian version has the trademark briny flavor of the sea, thanks to the bold capers and olives. Serves four.

See wine pairing for this recipe Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients olive oil garlic onions more more
2 Tbs. extra-virgin olive oil
2 large cloves garlic, smashed and peeled
1 medium yellow onion, finely chopped
1 tsp. finely grated orange zest (from half a medium orange)
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1/2 cup dry white wine
One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
1/3 cup pitted Kalamata olives, rinsed and quartered
2 Tbs. capers, rinsed
Kosher salt and freshly ground black pepper
8 oz. whole-grain penne pasta
1/2 cup grated Pecorino Romano
1/3 cup chopped fresh flat-leaf parsley

Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3 minutes. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes. Season to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain well.

Pour the pasta into the skillet and toss with the sauce. Divide the pasta among 4 bowls and sprinkle with cheese and parsley.

Serving Suggestions

Serve with a mixed green salad and Bruschetta Topped with Warm Goat Cheese.

nutrition information (per serving):
Calories (kcal): 500; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 4; Protein (g): 15; Monounsaturated Fat (g): 10; Carbohydrates (g): 68; Polyunsaturated Fat (g): 2; Sodium (mg): 1300; Cholesterol (mg): 10; Fiber (g): 9;
photo: Scott Phillips
From Fine Cooking 103 , pp. 67
December 30, 2009

user reviews

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Star Star Star Star Star by dineindiva, 9/22/2011Quick, easy, delicious. Had everything on hand and nothing planned for dinner - this was perfect. I used a couple of fresh tomatoes and red wine.
Star Star Star Star Star by TheMomChef, 2/26/2010A tasty meal but a little too much on the briney side for my taste. Read my entire review at: http://themomchef.blogspot.com/2010/02/penne-alla-puttanesca-from-fine-cooking.html
Star Star Star Star Star by jodiecopelin, 2/25/2010Wow!!! This is such a healthy and tasty recipe. I wasn't sure about the orange zest. My husband loved it and so did I. Really great!
Star Star Star Star Star by Carrie_Calgary, 2/3/2010Fantastic recipe. Very quick and easy. The orange zest adds a nice yet subtle flavour to this dish. Was a hit with my husband and definitely one I will add to my favourites.
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