Tag Archives: Tomato

Olive Oyster Puttanesca

Olive Oyster Passata

Olive Oyster Puttanesca

My mother made little smoked oyster canapes for her card playing friends, but they didn’t like them, so I took them and improvised a puttanesca.   Not vegetarian, you say?  No – definitely not!  I’m not a strict vegetarian – I do eat fish, and I like the flavours things like anchovies and smoked oysters  bring to some dishes.

Saute together, in olive oil:

  • 4 cloves garlic, diced 
  • 1 small can smoked oysters (on small pieces of toast)
  • 1 x 14oz can chopped green olives (or chop whole olives, keeping about a 1/3 aside to add whole)
  • and about
    • 1/4 dried red hot chili
    • 1 tsp dried rosemary, crushed between your palms
    • 1/2 tsp dried basil
    • 1/4 tsp dried thyme

Saute this for about 10-15 minutes to allow the flavours to blend, then add

  • 1 x 28oz can crushed tomatoes

Stir well, cover and leave on a slow simmer for about an hour.

Serve with your favorite pasta…

…rice, quinoa, baked potato

I once had a variation of this served over spaghetti squash!

 

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Filed under Alison Boston, Food, Recipes

Yummy Vegan Spaghetti Sauce

The logo of the Vegan Society (UK), which asso...

The Best Vegan Pasta Sauce

Slice and saute together:

  • 4 large cloves of garlic
  • 1 small onion
  • half a dozen or so chestnut mushrooms
  • half a dozen green olives
  • about 70 grams of tofu
  • freshly ground black pepper (a generous amount, about a teaspoon)
  • a pinch of dried red, hot chili
  • add 1 can of peeled tomatoes in tomato juice
  • about 2 dessert spoonfuls of qninoa
  • 1 sheet of kombu sea vegetable cut into strips
  • 1 bay leaf
  • 1 tablespoon of golden linseed

let simmer, covered for about 20 minutes

serve over whole wheat spaghetti

(non vegans can sprinkle freshly grated cheese, vegans can sprinkle with engevita yeast)

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Filed under Alison Boston, Ethical Eating, Food, Home, Recipes, Vegan, Vegetarian