• Ingredients: 28
  • Serves: 4

Rice with puttanesca sauce with ripe plum tomatoes, chopped, black kalamata olives, pitted and sliced, green olives, pitted and sliced, capers, rinsed and drained, minced garlic, olive oil, chopped fresh basil, minced fresh parsley, salt, hot red pepper flakes, hot cooked short- or long-grain brown or other rice.

Ingredients

  • 2 lb. ripe plum tomatoes, chopped
  • 1/2 cup black Kalamata olives, pitted and sliced
  • 1/2 cup green olives, pitted and sliced
  • 2 tbsps. capers, rinsed and drained
  • 1 tbsp. minced garlic
  • 2 tbsps. olive oil
  • 1/4 cup chopped fresh basil
  • 1 tbsp. minced fresh parsley
  • 1/2 tsp. salt
  • 1/4 tsp. hot red pepper flakes
  • 4 to 6 cups hot cooked short- or long-grain brown or other rice

Equipment

  • Measuring cups
  • Measuring spoon
  • Large frying pan with cover
  • Wooden spoon
  • Spatula

For the soup:

  • 4 tomatoes, cored and coarsely chopped
  • 5 shiitake mushrooms, soaked in 1 cup hot water
  • About 5 tsps. fermented black beans, or to taste,
  • 8 cups water
  • 1 1/2 lb. fresh spinach, trimmed and rinsed
  • 2 heads butter lettuce, rinsed, leaves scissor cut in wide strips
  • Sea salt to taste

For the garnish:

  • 1 cup fresh cilantro leaves, firmly packed
  • 3 scallions, trimmed and minced

Add and cook soup 30 seconds:

For serving:

Directions

  1. Step 1 In a large bowl, combine the tomatoes, olives, capers, garlic and oil. Add the basil, parsley, salt and red pepper flakes, stirring to combine.

    For this step you will need

  2. Step 2 Cover and let stand at room temperature for 20 to 30 minutes, stirring occasionally. Serve over the hot cooked rice.

    For this step you will need

Nutrition information

Calories 1,004 Carbohydrates 192 g (64%)
Fat 18 g (27%) Protein 20 g (41%)
Saturated Fat 3 g (14%) Sodium 784 mg (33%)
Polyunsaturated Fat 4 g Fiber 12 g (48%)
Monounsaturated Fat 10 g Cholesterol 0