Artichoke Puttanesca–Forget its Saucy Reputation

Artichoke Puttanesca–Forget its Saucy Reputation

Artichoke Puttanesca–Forget its Saucy Reputation

Serves 6 as a complete meal with the pasta option

A delicious mix of tangy, spicy and savory ingredients makes Puttanesca sauce (sugo alla puttanesca) a meal-time habit that can be made from your pantry. This popular Italian sauce commonly pairs with pasta but consider using it as a topping for pizzas, tartines, a side salad and with grilled salmon.

Artichoke Puttanesca

Its reputation of being linked to red-light district “workers” isn’t deserved.

Puttana translates to prostitute, but puttanata is associated with as in “rubbish” or “crap” as in someone tossing together whatever stuff (puttanatta qualsiasi) they can find in the pantry to cook.

Cooking from the pantry or “whatever” ingredients you have around is a key reason this is a favorite meal in my house.

The adjective form of the noun, puttanesca has become popularized for this dish and alla like the French à la, simply means “in the style of”.

This is not traditional puttanesca sauce if you want to pay tribute to the most authentic forms of it; however, it retains key flavor and texture elements. The changes I’ve made are:

  • I use peperoncini’s instead of red chile flakes as I wanted some green colors and heat that came with a bright briny tang.
  • I substitute in green olives, again for color, and because I like the flavors more than the traditional black olives used.
  • I’ve not added onions although these would be nice, I’m sticking with ingredients that one finds in cans, jars or bottles in their pantry or have long shelf life like garlic.

Ingredients

2 tablespoons extra-virgin olive oil
1 (2 ounce) can anchovies
3 tablespoons capers (nonpareil–small ones), rinsed well (the brine is not pleasant tasting)
5 large cloves garlic, minced (about 2 tablespoons)
½ cup pitted Spanish or Greek olives, chopped
1 (28-ounce) can diced (fire roasted are a nice touch), crushed or whole tomatoes
8 medium Peperoncinis, caps removed, sliced
10 ounces high fiber rigatoni (chunky pasta for a chunky sauce)
2 (14-ounce) cans of artichoke hearts, squeezed to reduce liquids and cut in half
Substitutions:
for peperoncinis: use ½ teaspoon red pepper flakes (traditional for this dish)
for green olives, use kalamate or black (traditional for this dish)
Optional non-pantry items: ¼ cup Basil, chiffonade ribbons

Steps

  1. Prepare the capers, garlic, olives, peperoncinis and artichokes.
  2. Heat the oil in a large skillet (large enough to hold the cooked pasta) over medium heat. Add the anchovies, capers and garlic, sauté about 2 minutes.
  3. Add the olives, tomatoes (if whole tomatoes, crush in your hands and include juice from the can) and peperoncinis and cook until sauce is bubbling. Reduce to medium-low heat and simmer for 15 minutes or until sauce has thickened—it may bubble and spit a bit.
  4. While sauce is reducing, start the pasta. Over high heat, bring a large pot of water to a boil (pasta will soak up the seasoned sauce, so salted water is optional), add pasta, Cook until nearly al dente.
  5. When sauce is thickened and just before adding the pasta, add the artichoke hearts and stir.
  6. When the pasta is done, drain it or lift it with a pasta spoon and add it to the sauce, gently mixing with the sauce to combine.

Serving Ideas

  • Instead of using pasta in this dish, serve as a side dish, serve with pan-seared or grilled salmon, or use as a topping for pizza or tartines.

Artichoke Puttanesca | TheTasteWorkshop.com

About Me

The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
Michele Redmond

Michele Redmond

French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

It's about Making Food First

Get Taste Workshop periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

Chipotle and Black Bean Tempeh Chili

Chipotle and Black Bean Tempeh Chili

Chipotle and Black Bean Tempeh Chili

Making chili should be an easy, homemade treat, but chili competitions and throwdowns can make it feel like it should be Instagram-ble or complex. Typically meat is central to chili, yet this tempeh chili is a contest contender for a comforting, satisfying homecooked meal.

Even though it’s meatless, you end up with a dish that pays homage to chili flavors and textures but uses the plant-rich tempeh to boost fiber and nutrients.

Ultimately chili is about the flavor and texture. Make a sassy spice mix and create an appetizing chew or density and tempeh can sub in for a meat protein.

Ingredients

Spice Mix:
4 teaspoons chili powder (if mild, add more)
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons smoked paprika
Tip: Make a double batch and store half for second chili batch or rub on other ingredients.

Chili Ingredients
2 tablespoon extra-virgin olive oil
1 pound (2-8 ounce packets) soy or grain tempeh, crumbled by hand
1 medium yellow onion, diced (about 2 ½ cups)
3 medium-sized cloves of garlic, minced
Spice mix—about 3 tablespoons
1 tablespoon low-sodium tamari or soy sauce (of use ¼ to ½ teaspoon salt)
2 chipotle peppers in adobo sauce–canned (about 2 tablespoons minced) (substitute—see notes)
3 cups water or vegetable stock
2 (15 ounce) cans petite diced tomatoes, undrained (or use diced tomatoes)
2 cans (15 ounce) black beans, liquid poured off or drained (see notes)
Juice of 1 lime (about 1 Tablespoon) (a second-best option is red or cider vinegar)
Optional Toppings: 1 avocado, diced, ¼ cup chopped fresh cilantro, dab of Greek yogurt
Chipotle options: Substitute with chili flakes and smoked paprika

Steps

  1. Heat oil in a large pot (4-quart) over medium-high heat. Add crumbled tempeh to hot oil—do not stir. Stirring encourages steaming and reduces surface contact that browns the tempeh faster. Once it starts to brown, stir periodically while it browns in parts (about 5 minutes more). Reduce heat if it begins to stick or burn.
    2. With a spoon, push tempeh to the sides of the pan leaving the center of the pan exposed. Reduce the heat to low. To the center of the pan, add the onion, garlic, spices, tamari and chipotle. Stir the onion mix leaving the tempeh against the sides of the pan. Cook 5 minutes or until onions soften.
    3. Add the water and tomatoes. Bring to a rapid simmer, reduce heat and simmer for 15 minutes.
    4. Add the black beans, stir and prepare the topping garnishes.
    5. Stir in the lime juice, taste and adjust seasoning if needed. Remove from the heat. Garnish each bowl with avocado and cilantro.

Tips

  • Wear gloves when handling chilies–the oils are difficult to wash off your fingers. Canned chipotle peppers (smoked jalapeños) in adobo sauce add heat and a smoky flavor and are available in supermarkets. Refrigerate extra in an airtight container for 1-2 weeks or 6 months in the freezer

BBQ Grilling Tips for Delicious Veggies: The Sweet and Meaty Taste Science of Grilled Vegetables

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About Me

The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
Michele Redmond

Michele Redmond

French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

It's about Making Food First

Get Taste Workshop periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

Go-To BBQ Sauce: Smokey, Spicy, Tangy & Sweet

Go-To BBQ Sauce: Smokey, Spicy, Tangy & Sweet

Go-To BBQ Sauce: Smokey, Spicy, Tangy & Sweet

Creating a BBQ sauce recipe is basically asking for a culinary throwdown. With parts of our country owning different styles and declaring theirs as the best, I tread on hallowed ground. However, when I get a craving for BBQ, these are the ingredients that hit the flavor and taste points that I crave most, so after many requests for this sauce, I’ve finally dared to share my go-to BBQ sauce. 

a BBQ sauce recipe is basically asking for a culinary throwdown

4-Points BBQ Sauce: Smokey, Spicy, Tangy & Sweet

In this easy, quick sauce, you get a hint of acid (limes are great, but I’m using the pantry-ready vinegar option), a touch of tangy smokey heat from chipotles in adobo sauce (canned smoked jalapenos–another pantry item if you like heat), sweet and umami from ketchup plus smokey notes from paprika and liquid smoke).

And, yes, I’m also inviting a grammar controversy by going with “smokey” instead of “smoky”. I have a relative named Smokey, so maybe that’s why, plus in a grammar throwdown, “smokey” is now nearly as accepted as “smoky”–I know for sure, cuz I googled it.

Ingredients

1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
½ teaspoon liquid smoke (I like Wrights Natural Hickory Smoke)
2 cloves garlic, minced fine or grated on a microplane grater
½ cup of ketchup
2 teaspoons chipotle en adobo sauce (sauce or sauce and finely minced chilies)
1 teaspoon low-sodium tamari (a nice quality low-sodium soy sauce works also)
¼ teaspoon smoked paprika
Optional 1-2 teaspoons maple syrup or honey if sauce has a bitter or sour edge

Steps4-Points BBQ Sauce: Smokey, Spicy, Tangy & Sweet

  1. In a large bowl, mix together the Worchestershire sauce, vinegar, liquid smoke, garlic, ketchup, chipotle, tamari and paprika.
  2. Slather onto whatever strikes your fancy.

BBQ Sauce Serving Ideas & Notes

  • This can be kept in a jar or covered container for 7 days without much noticeable flavor losses.
  • I like Wrights Natural Hickory Smoke because it’s simply water and liquid smoke (I have no association with this brand)

BBQ Grilling Tips for Delicious Veggies: The Sweet and Meaty Taste Science of Grilled Vegetables

Opt-in HERE to Periodic updates on recipes, culinary nutrition and simple ways to eat well and enjoy good food

About Me

The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
Michele Redmond

Michele Redmond

French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

It's about Making Food First

Get Taste Workshop periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

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