Blond Puttanesca
with Chickpeas & Lemon Olive Sauce
Puttanesca sauce is a punchy, fragrant sauce originating in Naples, Italy. It typically consists of salty anchovies and capers, spicy chile peppers, and bold garlic in a rich tomato sauce. For our plant-based, blond version, we substitute olive tapenade studded with salty capers for the anchovies, and omit the tomatoes all-together. Chickpeas boost the protein in this gluten-free, high-fiber dinner.
INGREDIENTS
- 3 cloves garlic, peeled and thinly sliced
- 4 oz baby kale
- 6 oz organic chickpeas
- 1 tsp dried oregano
- 2 tsp red chile flakes
- 5 oz gluten-free penne pasta
- 2 tbsp vegan butter
- 1 lemon, zested and juiced (divided)
- 2 tbsp vegan parmesan
- 1/4 cup olive tapenade
- 3 tbsp olive oil
- Salt & pepper
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~ *Not included
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add garlic and cook until fragrant, 2 to 3 minutes. Add kale, chickpeas, oregano, and as much red chile flakes as you’d like and cook until kale is wilted, 1 to 2 minutes. (4-serving meal: use 2 tbsp olive oil)
Add penne to boiling water and cook until al dente, 10 to 12 minutes. Reserve 1 cup pasta water and drain pasta. Return cooked pasta to pot and toss with butter. (4-serving meal: reserve 2 cups pasta water)
Add reserved pasta water, 2 tbsp olive oil, and a pinch of salt and pepper to skillet with chickpeas. Cook until liquid reduces slightly, 3 to 5 minutes. Add penne and toss. Add lemon zest, just 1 tbsp lemon juice, parmesan, and tapenade and stir. Season to taste with salt and pepper. (4-serving meal: use ¼ cup olive oil, 2 tbsp lemon juice) (TIP: Add more lemon juice if you prefer a brighter sauce.)
Divide blond puttanesca with chickpeas and lemon olive sauce between large plates. Buon appetito!
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Blond Puttanesca with Chickpeas & Lemon Caper Sauce
