​I love pasta.. I must have been Italian in a previous life… Nowadays with so many people suffering Gluten intolerances I started to keep an eye out for -no wheat pasta- such as buckwheat (I know its name is kind of ironic), rice pasta, spelt pasta etc and I am happy to say there are more and more options available in the supermarket.

I remember Nigella presenting her ‘Sluts pasta’ in her silk night gown.. She started by saying: ‘how could I resist this translation of pasta alls puttanesca, slut’s pasta as it is usually described in English? The general consensus seems to be that this is the sort of dish cooked by slatterns who don’t go to market to get their ingredients fresh but are happy to use stuff out of jars and tins.’ Well, how could I possible add to that? There are a million Puttanesca recipes but I like mine vegan and with mushrooms… So a trip to the market would be necessary even for ‘slatterns’.

Ingredients:
Serves 4

500 gr of Brown rice pasta, cooked
3 Tbsp of olive oil
1/2 an onion
1 x 400 gr can of chopped tomatoes
2 Tbsp tomato puree
splash of balsamic vinegar
1/2 red chilli chopped
2 cloves of garlic, peeled and finely sliced, crushed or grated
1/2 Teaspoon of chilli flakes (or 1/2 a red chilli sliced in rings)
150 gr (drained weight) pitted olives
1 cup of sliced mushrooms
2 TBsp of capers (rinsed and drained)
1 TBsp of dried oregano
3 TBsp of chopped fresh parsley to serve
salt and pepper to taste


Method:
Bring salted water for the pasta to a boil. Start preparing the sauce as soon as the water is cooking..
Pour the oil in a wide shallow frying pan on a medium heat.
Add the finely chopped onion to the pan until translucent, than add the mushrooms, garlic and the chilli flakes.
(In the mean time add the pasta to the boiling water and cook according to packing instructions.)
Now add the tomato puree, cook for 1 minute than add the canned tomatoes, the olives, capers, oregano and balsamic vinegar and cook on a low heat for 10 minutes. Taste for seasoning. Just before the pasta is ready, remove about an espresso cupful of cooking water and reserve it. When the pasta is cooked, drain and add the pasta to the sauce in your pan. Now add the reserved liquid to help amalgamate the sauce. Scatter with chopped parsley and serve. I like to roll my portions in a big roll as shown on each plate… Et Voila:

Bon Appetit!