Pasta Puttanesca

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I love the supposed origin of this pasta. Pasta puttanesca is literally “prostitute pasta” because the ladies were so busy working, this was an quick meal to make and eat between jobs! They were right, those working girls! It is super quick and perfect on a busy weeknight.

This is definitely in the top 5 of my husband’s all time favorite Lisa meals. I love it too and I make it my own special way: tomato paste, a combination of black and green olives (because I love green olives), and a few secret ingredients for an overall outstanding sauce.

1 clove of garlic
1 7oz jar tomato paste
1 cup water
1 tablespoon chickpea miso
1 cup black and/or green olives
2 tablespoons capers (drained)
Olive oil
Sprinkle of vegan cane sugar, optional
S and P, to taste
1 package spaghetti
Chiffonade of fresh basil, 4 to 6 big leaves

Get the pasta going.

Mince the garlic. Add a small amount of olive oil into a pan with sides, enough to cook the garlic. Keep the flame on low and cook the garlic until fragrant and soft.

Add the tomato paste, water, and chickpea miso and whisk to combine. Cook on a medium flame.

Press the olives with the back of a big knife to push out the pits and then roughly chop them. Add to the sauce along with the capers. Taste and then season with sugar, salt and pepper. Taste again and adjust.

Drain the spaghetti and then drop it into the sauce and mix well.

To chiffonade the basil, place the leaves one on top of the other. Roll them up like you are rolling a joint or cigar and thinly slice the joint/cigar. Voila! Chiffonade of basil.

Serve pasta in a big bowl with basil on top. Enjoy!

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