Traditional puttanesca sauce originated in Naples, Italy. It is a very flavorful combination of olive oil, black olives, capers, garlic, chili pepper, oregano, tomatoes and fresh parsley. It comes together so quickly that it’s great for a weeknight dinner. If you have leftovers, you can enjoy them later in the week or freeze them for a future meal.
I’ve added red lentils to this puttanesca pasta recipe because you know I love to add veggies wherever I can. This veggie, which is technically a legume, is loaded with protein so it helps to round out the nutritional profile of the meal. The recipe is vegan and gluten-free if you choose gluten-free pasta. For this post, I made Red Lentil Puttanesca Pasta with Banza chickpea linguine. Delicious!
“It isn’t where you came from. It’s where you’re going that counts.” Ella Fitzgerald
Red Lentil Puttanesca Pasta
- 2 large heavy pots one for pasta, one for sauce
- 1 Wooden spoon
- 1 Colander for rinsing lentils and draining pasta
- 8 ounces pasta of your choice I used Banza chickpea pasta for gluten free.
- 1 Tablespoon extra virgin olive oil
- 1 medium onion small dice
- 2 Tablespoons minced garlic 4-6 cloves
- 1 ½ teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes
- 1 cup red lentils rinsed and drained
- 2 cups low sodium vegetable stock/broth
- 1 (28) ounce can/box chopped tomatoes
- ½ cup kalamata olives chopped
- 3 Tablespoons capers drained and chopped
- 2 Tablespoons balsamic vinegar
- 3 Tablespoons chopped fresh Italian parsley
- kosher salt and freshly ground black pepper to taste
- fresh Italian parsley or basil optional for garnish
- Prepare pasta according to package directions.
- While the pasta is cooking, heat the extra virgin olive oil in a large heavy pot on medium heat.
- Add the onions and stir with a wooden spoon until they are soft and translucent, about 5 minutes.
- Add the garlic, oregano, basil and red pepper flakes and continue to stir for about 30 seconds.
- Stir in the red lentils, vegetables stock/broth, tomatoes, olives, capers and balsamic vinegar.
- Bring to a boil, reduce to a simmer and cook for 15-20 minutes until the lentils are soft(or cooked to your desired consistency).
- Stir in the parsley, kosher salt and freshly ground black pepper to taste
- Serve the red lentil sauce over the pasta.
- Garnish with fresh parsley or basil.
You’ll need the following ingredients for this Red Lentil Puttanesca Pasta…
Pasta of your choice-8 ounces, I used Banza Chickpea Linguine
Extra virgin olive oil-1 Tablespoon
Garlic 4-6 cloves
Dried oregano-1 ½ teaspoons
Dried basil-1 teaspoon
Crushed red pepper flakes-½ teaspoon
Red lentils-1 cup
Low sodium vegetable stock/broth-2 cups
Chopped tomatoes-1 (28) ounce can/box
Kalamata olives-½ cup
Balsamic vinegar-2 Tablespoons
Italian parsley-3 Tablespoons chopped
Freshly ground black pepper
Fresh Italian parsley or basil, optional for garnish
Let’s get going…
Prepare pasta according to package directions.
While the pasta is cooking, heat the extra virgin olive oil in a large heavy pot on medium heat.
Add the onions and stir with a wooden spoon until they are soft and translucent, about 5 minutes.
Add the garlic, oregano, basil and red pepper flakes and continue to stir for about 30 seconds.
Stir in the red lentils, vegetable stock/broth, tomatoes, olives, capers and balsamic vinegar.
Bring to a boil, reduce to a simmer and cook for 15-20 minutes until the lentils are soft.
Stir in the parsley and kosher salt and freshly ground black pepper to taste. The amount of salt needed will be affected by the vegetable stock/broth that you choose and your personal taste. Some stocks/broths are very salty.
Garnish with fresh parsley or basil.