PREP: 15 minutes | COOK: 35 minutes | YIELD: 10 x ¾-cup servings
The direct translation of puttanesca isn’t pleasant so I will spare you the details, but the taste of this sauce certainly is something to enjoy. Puttanesca sauce is a little spicy, a little salty and a little tangy. Sounds pleasant to me!
1¼ cups (300 ml) dried textured soy protein
11/8 cup (241 ml) boiling water or low-sodium, gluten-free vegetable broth
2 x 28-oz (828 ml) BPA-free cans no-salt-added whole plum tomatoes
1 Tbsp (15 ml) extra virgin olive oil
½ onion, finely chopped
4 cloves garlic, minced
1 Tbsp (15 ml) tomato paste
¼ cup (60 ml) packed pitted kalamata olives, chopped
1 Tbsp (15 ml) capers, drained and rinsed
½ tsp (2.5 ml) dried Italian herbs
¼ tsp (1.25 ml) red pepper flakes
Pinch sea salt and freshly ground black pepper
Place textured soy protein in a bowl and pour boiling water or broth overtop. Stir, and let sit 5 minutes to rehydrate.
Place tomatoes in a large bowl and use your hands to squish them into bite-sized pieces.
Heat olive oil in a Dutch oven or large pot on medium. Add onion and cook until soft and translucent, but not brown, about 3 minutes. Stir in garlic and cook for 1 minute. Stir in tomato paste, and then add squished tomatoes. Add olives, capers, Italian herbs, red pepper flakes and rehydrated textured soy protein. Stir to combine, and increase heat to bring sauce to a vigorous simmer. Partially cover pot, reduce heat and let simmer gently, stirring once or twice, about 30 minutes.
When sauce has finished cooking, taste and season with a pinch of salt and pepper, if desired. Serve over your favorite whole-grain pasta, quinoa or steamed brown rice.
PREP TIP
Textured soy protein is also known as TSP or TVP, and is normally found in the health food aisle or bulk section of your grocery store.
NUTRITIONAL VALUE PER SERVING:
Calories: 90 | Calories from Fat: 29 | Protein: 7 g | Carbs: 11 g | Total Fat: 3 g | Saturated Fat: 0.2 g | Trans Fat: 0 g | Fiber: 4 g | Sodium: 74 mg | Cholesterol: 0 mg
