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Pasta with Pink Puttanesca

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Inspired by my favorite color …

Pasta with Pink Puttanesca

6 oz. pasta (I used Vegetable Radiatore)
1 shallot (chopped)
1/2 medium green pepper (chopped)
3 cloves garlic
2 oz. sliced black olives
4 tablespoons sliced green olives
1/4 cup marinated artichoke hearts
1 14 oz can diced tomatoes
3 tablespoons olive oil
1/2 cup marinara sauce
1/4 cup cream cheese (I used vegan)
1/4 cup red wine
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
dash cinnamon

*Cook pasta until al dente (9-11 minutes)

*Heat medium saucepan on medium heat
*Add olive oil, saute chopped shallot and green pepper

*Add salt and pepper
*After 5 minutes, add garlic
*Cook 3 minutes, add diced tomatoes
*Turn to low
*Add olives, artichoke hearts, sugar, red pepper flakes, cinnamon, marinara, wine, and salt/pepper to taste

*Simmer on low for 1 hour

*Add cream cheese and watch the sauce turn pink

*Toss with pasta

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

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