This week’s recipe is from Chef Robin Robertson, author of Global Vegan Kitchen and numerous other excellent vegan cookbooks.

Puttanesca in a Pinch

Imported black and green olives are best in this sauce, but if all you have is the regular supermarket variety, they can be used in a pinch. For extra protein, stir in a can of drained and rinsed cannellini beans or other white beans. Recipe is from Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon Robertson with recipes by Robin Robertson © 2010. Used with permission.

1 pound of your favorite pasta

1 tablespoon olive oil

3 large garlic cloves, minced

1 (14-ounce) can crushed tomatoes

1 (14-ounce) can diced tomatoes, drained

1/2 cup pitted and sliced black Kalamata or Gaeta olives (or one 4-ounce can sliced black olives, drained)

1/4 cup pitted and sliced green olives

2 tablespoons capers, drained and chopped

1/2 teaspoon red pepper flakes, or to taste

1 tablespoon minced fresh basil or I teaspoon dried

1 tablespoon minced fresh parsley or1 teaspoon dried

Salt and freshly ground black pepper

If you missed Allison Rivers Samson’s cooking demo for Oakland Veg Week, you have another opportunity. Join PETA on Sunday, May 20, from 2 to 4 p.m. as Allison leads a special cooking demonstration to help you learn to prepare three tasty vegan dishes that are sure to be a hit at any summer picnic or dinner party. Mark Your Calendar: Sunday, May 20 from 2 to 4 p.m. at the PETA Oakland Office. Light refreshments will be served, and directions will be sent when you RSVP to

1. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until it is al dente.    Drain the pasta and place in a large bowl, tossing with a little olive oil to prevent sticking.

2. Heat the oil in the same pot over medium heat.  Add the garlic and cook until fragrant, about 30 seconds.  Stir in both kinds of tomatoes, the black and green olives, capers, red pepper flakes, basil, and parsley.  Season with salt and pepper to taste.  Reduce heat to low and simmer for 10 minutes to blend flavors, stirring occasionally.

3.  Add the reserved pasta and toss gently to combine and heat through.

Makes 4 servings


May East Bay Vegan Drinks Thursday, May 17, 2012 6:30 p.m. until 8:30 p.m. Mark your calendar and join us for the May East Bay Vegan Drinks event at Night Light bar in Jack London Square! The bar is not far from Souley Vegan, so you can pick up some vegan soul food while you're there. Hope to see you there! The Night Light 311 Broadway, between 3rd and 4th Streets, Oakland, CA 94607


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