Vegetarian Puttanesca

• 12 ounces linguine
• kosher salt (for pasta water)

Puttanesca Sauce

• 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)

Garnish

• parsley (chopped)
• parmesan cheese (freshly grated)
• black pepper (coarse, freshly ground)

Instructions

1. Prepare the Arame: Place the arame in a small bowl and cover with warm water for 5–10 minutes. Drain well and chop lightly if the pieces are long.2 tbsp arame
2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the linguine until al dente. Reserve ½ cup of pasta water, then drain.12 oz linguine, kosher salt, ½ cup pasta water
3. Start the Sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30–60 seconds until fragrant. Add the Roma tomatoes, olives, capers, arame, and red pepper flakes. Sauté for 3–4 minutes until the tomatoes begin to soften.2 tbsp olive oil, 4 cloves garlic, 3 Roma tomatoes, ¾ cup olives, 3 tbsp capers, arame, ¼ tsp red pepper flakes
4. Deglaze with Wine: Add the white wine and simmer for 2–3 minutes, scraping the pan, until slightly reduced.½ cup white wine
5. Add the Marinara: Stir in the Homemade Marinara Sauce and simmer for 4–5 minutes until the sauce is hot and the flavors come together.2 cups Homemade Marinara Sauce
6. Toss the Linguine: Add the cooked linguine, Parmesan, and a splash of reserved pasta water to the skillet. Toss until the pasta is glossy and evenly coated, adding more pasta water as needed.cooked linguine, ½ cup parmesan, reserved pasta water