Pasta Puttanesca
Serves 4
Prep Time: 10 minutes for assembly and pre-heat, 5 minutes of sit time
Cook Time: 50 minutes
1 (15 to 18-ounce) can whole tomatoes, undrained
2 ½ cups vegetable broth
1 (4 to 5-ounce) jar kalamata olives, drained
2 tablespoons drained capers
2 tablespoons tomato paste or ¼ cup tomato concentrate
1 teaspoon dried oregano
¾ teaspoon sea salt
Black pepper, to taste
10 ounces pasta (increase broth to 3 cups if using whole wheat pasta)
1 (10-ounce) package baked tofu, cut into ¼-inch dice
4 garlic cloves, sliced
1 tablespoon olive oil, optional
2 tablespoons minced parsley, optional
1. Preheat the oven to 400-degrees F. Transfer the tomatoes to a large oven-safe pot, breaking up the tomatoes as you add them. Add the broth, olives, capers, paste. oregano, salt and black pepper. Stir well to incorporate the tomato paste into the water. Add the pasta, tofu and garlic. Make sure all the pasta is submerged in the liquid. Cover the pot tightly with foil and bake for 30 minutes.
2. Uncover the pot carefully, stir the pasta and continue to bake until the pasta is tender, about 20 more minutes. Remove from the oven and allow to sit for 5 minutes before serving. Drizzle with olive oil and sprinkle with parsley, if using.
Quick Tip: Preheat oven while you chop and assemble the dish.
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