February brings Valentine’s Day with its festive pink and red hearts, but did you know that it’s also American Heart Month? That’s one reason we love serving this pasta Puttanesca – to celebrate both! Dark leafy greens, olives, tomatoes, garlic and whole grains are all associated with improved cardiovascular health. At the same time, this delicious vegan dish sparks the senses with its bold flavor and enticing aroma. Light some candles, gather at the table with those dear to your heart, and make a toast to love and health!
Pasta Puttanesca with Wilted Chard
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 329 kcal
Ingredients
- 1/3 cup water or vegetable stock
- 1 medium bunch Swiss chard stems removed/discarded, leaves coarsely chopped (about 7-8 cups)
- 1 Tbsp. tamari
- 1 Tbsp. tomato paste
- 4 cloves garlic minced
- 1 28 oz. can whole peeled tomatoes
- 1 cup pitted Kalamata olives chopped
- 2 Tbsp. capers drained and chopped
- 2 tsp. agave nectar
- ½ tsp. crushed red chili pepper flakes
- ½ tsp. dried oregano
- ¾ cup fresh basil thinly sliced, plus more for garnish
- 1 lb. dried whole wheat spaghetti
- Freshly ground black pepper to taste
Instructions
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Using large saucepan or Dutch oven, heat water/vegetable stock over medium high heat. Add chard leaves and cook, stirring often, for 5 minutes or until leaves are wilted and tender. Add tamari, tomato paste and garlic and cook an additional minute.
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In large bowl, add tomatoes and their juices. Using clean hands, crush/break tomatoes into smaller pieces.
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In saucepan with garlic and chard, add crushed tomatoes, olives, capers, agave nectar, crushed red chili pepper flakes and oregano. Stir well. Bring mixture to low simmer; let cook, stirring occasionally, for 20 minutes.
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Meanwhile, in large pot with salted water, cook pasta according to package directions. Before draining, reserve about ¼ cup of cooking water. Drain well.
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Add cooked pasta, along with fresh basil and reserved cooking water, to sauce. Toss well, or until all noodles are completely coated and sauce is evenly distributed. Season to taste with freshly ground black pepper and serve hot in individual bowls with extra fresh basil for garnish.
Recipe Notes
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Nutrition Facts
Pasta Puttanesca with Wilted Chard
Amount Per Serving
Calories 329
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 636mg27%
Potassium 404mg12%
Carbohydrates 65g22%
Fiber 2g8%
Sugar 5g6%
Protein 13g26%
Vitamin A 990IU20%
Vitamin C 11mg13%
Calcium 89mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.