Vegetarian Puttanesca

Arame: Arame gives this vegetarian puttanesca a subtle ocean-like savoriness that stands in for anchovy without making the sauce taste like seaweed.
Reduce the Wine: Let the wine simmer for a few minutes before adding the marinara so the sauce tastes rounded instead of sharp.
Use Pasta Water: The reserved pasta water helps the marinara, Parmesan, and olive oil cling to the linguine.
Salt Carefully: Olives, capers, Parmesan, and marinara all bring salt, so taste before adding more.
Typical Garnish: Fresh parsley, Parmesan, cracked black pepper, and a small drizzle of extra virgin olive oil make this pasta feel finished.
Serving Suggestions: Serve with Vegan Caesar Salad , Greek Garden Salad, Roasted Eggplant Bruschetta Toasts, or Fresh Basil Pesto .

Name: Vegetarian Puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces linguine; kosher salt (for pasta water); 2 tablespoons extra virgin olive oil (for sautéing); 4 cloves garlic, (thinly sliced or minced); 3 roma tomatoes (medium dice); ¾ cup kalamata olives (pitted, halved); 3 tablespoons capers (drained); 2 tablespoons arame (soaked, drained); ¼ teaspoon red pepper flakes; ½ cup dry white wine; 2 cups Homemade Marinara Sauce; ½ cup reserved pasta water (as needed); ½ cup parmesan cheese (grated); parsley (chopped); parmesan cheese (freshly grated); black pepper (coarse, freshly ground)

Puttanesca needs a briny snap, and a little arame supplies the sea-salt depth anchovies usually bring. The sauce grips linguine in a bold, tomato-rich tangle rather than a heavy blanket.

By Alex Stone30 MINUTES

Butter Club Notes

Puttanesca is supposed to be bold. You want olives, capers, tomato, garlic, wine, and enough salty briny flavor that the pasta wakes up without needing a heavy sauce. The arame is the little vegetarian trick here. It gives the sauce that ocean-salty background note you normally get from anchovies, but it keeps the dish meatless. Finish it with parsley, Parmesan, black pepper, and a little olive oil so it looks and tastes like a real plate of pasta, not just noodles in red sauce.