One Pot Puttanesca Alla Ali Slagle (vegan)
Vegan One Pot Puttanesca by Ali SlagleIf you’re looking for a delicious, easy, and satisfying meal, this Vegan One Pot Puttanesca inspired by Ali Slagle is a fantastic choice. Known for her uncomplicated yet high-reward recipes, Slagle brings her magic to this vegan take on the classic Italian dish. Here’s why you’ll love this recipe, the use of toasted panko breadcrumbs and nutritional yeast, a detailed ingredient list, and step-by-step instructions, along with some variations, substitutions, and tips to make this dish your own.
Ingredients
- 1 medium onion diced
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 1 cup Trader Joe’s Cracked Olives halved
- 2 cups Rao’s Tomato Sauce
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 vine tomatoes halved
- 8 ounces pasta any shape you prefer
- 4 cups water
- ½ cup tofu ricotta optional
- ½ cup panko breadcrumbs
- 2 tablespoons nutritional yeast
Instructions
- Prep the Ingredients: Dice the onion and mince the garlic. Halve the vine tomatoes. Measure out the olives, tomato sauce, and seasonings.
- Sauté the Aromatics: In a large cast-iron skillet or medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Build the Sauce: Add 1 cup of halved Trader Joe’s Cracked Olives, 2 cups of Rao’s Tomato Sauce, 4 halved vine tomatoes, and 1 tablespoon of sugar. Stir to combine, then season with 1 teaspoon of kosher salt and 1 teaspoon of black pepper. Let the sauce simmer for about 10 minutes, allowing the flavors to meld.
- Cook the Pasta: In the same pot, add 8 ounces of pasta. Pour in 4 cups of water to just cover the pasta. Bring to a boil, then reduce the heat to medium. Cook, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid, about 10-12 minutes.
- Toast the Panko: While the pasta cooks, heat a small amount of olive oil in a separate pan over medium heat. Add ½ cup of panko breadcrumbs and toast until golden brown. Stir in 2 tablespoons of nutritional yeast and set aside.
- Finish the Dish: Once the pasta is cooked, if using, gently fold in ½ cup of tofu ricotta until well distributed. Adjust seasoning as needed.
- Serve: Spoon the pasta into bowls and top with the toasted panko and nutritional yeast mixture for added crunch and flavor.