This was one of those "best version yet," of an old recipe. Anice thick sauce, with unbeatable taste.
Pasta Puttanesca
delish.com (loosely based on this recipe)
Ingredients
1 large yellow onion -2 smallish red onions
6-7 cloves garlic, smashed
3 stalks of celery
1 carrot julienned
1 red bell pepper, 2 jalapeños, 1 serrano
a pinch of hijiki and a pinch of wakame, rinsed.
1 package of baby bella mushrooms
1 head of black garlic
Water
1 tbsp Italian Herbs
1 (28-oz.) can strained tomatoes
1 14 Oz package of diced tomatoes
optional a 12 Oz box of Cherry tomatoes.
1/2 c. kalamata olives, pitted, skced and/or some other sliced black olives
1/4 c. capers
Optional topping some basil leaves and some vegan parmesan.
You can have veggies on the side, zucchini, egg plant, spinach, broccoli, steamed carrots, whatever tickles your fancy. And a bowl of salad.
And, enough left for another day, as well as 3 quart bags in the fridge, for later.
The secret? Slowly caramelize the onions while you are prepping the veggies, keep adding small amounts of water, and mix it up so the water keeps evaporating, and the hot steam caramelizes the onions. Add the crushed garlic when the onions are soft, and just before you add in the tomatoes. Then let it simmer for a while.
In the past I would have used some veggie broth, or water with Yondu, or something like Bragg's liquid amino's or, a low sodium tamari, or some such, but the black garlic creates a superior taste. Unbeatable.
Use the carrot as a sweeterner, to cut the acidity of the tomatoes. Tastes better than sugar.
Puttanesca remains a favorite, but this was the best one yet.
