26 Jan Fire Roasted Chickpea Penne Puttanesca
Fire roasted penne puttanesca is a slight departure from the traditional sauce and wonderfully captures the invigorating combination of garlic, capers, olives, anchovies, and crushed red pepper.
Unlike traditional tomato sauce, which is rich, thick and tomato-ey, puttanesca sauce causes your taste buds to stand up and notice because of the contrasts of salty anchovies and olives and sweet tomatoes.
Our Chickapea Chef, Robyn decided she wanted to add the earthy flavors of roasted red peppers, onions, garlic and tomatoes to the traditional sauce and we are wowed by the results!
After roasting, she did a few quick pulses in the blender to get a chunky sauce and into the saute pan where she added the Spanish olives, black olives, capers, lemon zest and fresh herbs. LOVE!
Pairing this with Chickapea Pasta is a natural to ensure the meal is super healthy and high in protein. We are teaming up with some pretty amazing bloggers to help us launch our delicious pasta in the US so you’ll want to check out The Girl on Bloor and She Eats to get their easy and scrumptious recipes for January. Each month we will have two more featured bloggers with healthy creations for you.
Do you like to tinker with traditional sauces by adding your own spin? Share your photos with us on Instagram so we can see what you’re up to in your kitchens! Hashtag #ChickapeaPasta on Instagram and Twitter and we’ll shout out your creations!
- 1 Packaged Chickapea Pasta Penne, Shells, or Spirals
- 1 pound (453 of tomatoes cut into large wedges
- 1 medium yellow onion cut into large wedges
- 2 bell peppers red, whole
- 6 cloves garlic
- 1 - 2 ounce can (56 anchovy fillets packed in oil
- 2 tablespoons (28 mcapers
- 1/4 cup (50 of Spanish olives
- 1/4 cup (50 of black olives
- 1 teaspoon (5 mcrushed red pepper flakes
- 2 tablespoons (28 mof fresh basil chopped
- zest of one lemon
- salt and pepper to taste
- Parmesan cheese shaved, (optional garnish)
Cook pasta according to directions.
Preheat oven to 375 F
Place tomatoes, onion, bell peppers, and garlic on baking sheet and drizzle with 1 tablespoon of olive oil, salt and pepper to taste. Place in oven to roast for 35 minutes, turning the peppers twice during this time. Remove from oven.
Seed and peel your peppers. Slice the pepper vertically from top to bottom and lay the pepper open so it becomes one long strip. Pull the stem from the top of the pepper. The stem and a clump of seeds should loosen easily. Use a towel or paper towel to wipe off any loose seeds that remain inside the pepper. Flip the pepper over to reveal the skin side. Strip off the charred skin. Chop the flesh of the pepper into large chunks.
Place pepper chunks, tomatoes, onions and garlic in a blender, pulsing 5-6 times or until you have a chunky sauce. Do not overdo this. Set aside for a moment.
In a large saute pan, heat 1 tablespoon of extra virgin olive oil on medium high. Add anchovies and cook until they almost disintegrate.
Add crushed red peppers and the contents of the blender to the pan. Add olives and capers, stir and cover pot, letting simmer for 25 minutes. Stir in the basil and lemon zest. Taste and adjust the seasoning.
Top with Parmesan cheese if desired.