I was craving pasta with this aromatic sauce and was curious about its history. To my surprise, it turns out that it seems to be a rather recent culinary invention. The “original” version is sautéed in olive oil and often includes anchovies. Of course, I wanted to make mine oil-free and all plant-based. The recipe below, which I slightly modified, comes from rouxbe.com (where I received my Forks Over Knives certification). This is a very robust sauce that will please omnivores and plant-based eaters alike. Enjoy!
Pep Time: 20 minutes Cook Time: 25 minutes (includes cooking the pasta)
8 oz of whole grain pasta
½ cup onion, diced
3 cloves of garlic, minced
½ tsp. of hot pepper flakes
¼ cup vegetable stock (home-made or low-sodium store-bought) for sautéing
3 ½ cups of fresh tomatoes, cored and finely diced (approx. 1 ½ lb.)
1-2 Tbsp. of balsamic vinegar (optional, if tomatoes are sweet)
1 tsp. dried basil
2 Tbsp. capers
½ cup of kalamata olives, pitted and sliced
½ cup of fresh parsley, finely chopped
- Heat large pot of water and boil pasta according to package directions, drain. Have sauce ready for the pasta.
- Heat large sauté pan over medium-high heat.
- Add onions and sauté for 4-5 minutes until starting to soften and brown a little.
- Add garlic and hot pepper flakes and sauté for about another minute. Deglaze pan with vegetable broth.
- Add tomatoes, dried basil and balsamic vinegar (if using) and cook for about 10 minutes
- Then add in the capers, olives and parsley, stir through and let cook for another 5-7 minutes, until most of the liquid from the tomatoes has evaporated. Approx. 15-17 minutes in total. Timing depends on how juicy the tomatoes are.
- Add in the pasta, stir through and serve.
I used a brown rice linguine style pasta. Any whole grain pasta, like a fusilli (spiral) type will work great also.
I am able to get vine-ripened tomatoes year-round. Look for those, if tomatoes are not in season. In a pinch, you can use canned chopped tomatoes.