Name: Simple Puttanesca Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 large onion, cut in half and sliced thinly; 1 celery stalk, finely chopped; 1 medium carrot, finely chopped; 3 cloves of garlic, minced; 1 small zucchini, quartered lenthwise, then sliced (you end up with triangles); 1 small can tomato paste (156 ml, 5.5 oz); 1.50 cans of water (using the empty tomato paste can); ½ tsp dried rosemary; 1 tsp dried oregano; 1 tsp dried basil; ½ tsp dried red chili pepper flakes; 1 cup black olives, pitted then sliced in half; 1 tbsp capers; 2 tbsp balsamic vinegar; ¼ tsp salt , or more to taste; ¼ tsp black pepper, or more to taste

A raid your pantry and fridge recipe

It is so easy to put together a pasta sauce with items from your pantry and fridge. Depending on the state of your resources at home and your skill at improvisation, you can have a very fancy sauce, or a simple, but delicious one. You cannot go wrong either way.

So you feel like some pasta tonight

You are in the mood for pasta, but something a little more bold than a marinara sauce. I know that sometimes a simple tomato sauce is awesome, but there are times when something a little more hearty fits the bill.

A glass of wine and you are set

Open that bottle of wine or sparkling water, cook up this sauce, and enjoy your evening. If you are missing something, add a little more of something else, or substitute. You can have dinner on the table within half an hour, with everyone happy!!

The recipe below is one that is frequently enjoyed in our house. It is vegan and totally delicious. I hope you enjoy making it on your next pasta night.

Recipe

AuthorThe Hearty BakerCategoryDinnerDifficultyBeginner

Here is an uncomplicated recipe for when you crave a combination of salty, spicy, and a sweetness. The olives and capers add the salty flavour, and the sauteed carrots and balsamic add to the sweetness. And for that extra punch, the pepper flakes give it the spice you crave. Enjoy!

Yields4 Servings

Prep Time15 minsCook Time20 minsTotal Time35 mins

2 tbsp olive oil

1 large onion, cut in half and sliced thinly

1 celery stalk, finely chopped

1 medium carrot, finely chopped

3 cloves of garlic, minced

1 small zucchini, quartered lenthwise, then sliced (you end up with triangles)

1 small can tomato paste (156 ml, 5.5 oz)

1.50 cans of water (using the empty tomato paste can)

½ tsp dried rosemary

1 tsp dried oregano

1 tsp dried basil

½ tsp dried red chili pepper flakes

1 cup black olives, pitted then sliced in half

1 tbsp capers

2 tbsp balsamic vinegar

¼ tsp salt , or more to taste

¼ tsp black pepper, or more to taste

In a large cast iron dutch oven (or large pot), heat olive oil. Add the sliced onion and saute for a few minutes until softened a little.

To the pot, add the celery, carrots, and garlic. Saute for about 10 minutes, or until all the vegetables are softened.

Add add the rosemary, oregano, basil, chili pepper, salt and pepper. Stir for a minute. Then add the tomato paste and water. Cook over medium-low heat until just a simmer for about 5-10 minutes.

Now add the tomato paste and water. Cook over medium-low heat until just a simmer for about 5 minutes.

Add the olives, capers, and balsamic vinegar. Stir.

Add the zucchini at this point. I don't like over cooking the zucchini, as I enjoy the bright green colour, and slight bite to the vegetable. Cook for another 5 -10 minutes, until the zucchini is cooked but still retains a bright green colour.

Adjust seasonings--if you like more spice, add more chili pepper flakes.

Ingredients