Kamut Puttanesca

Embark on a culinary adventure with our Kamut Puttanesca—a unique twist on the traditional Italian pasta dish. Puttanesca is renowned for its bold tomato-based sauce, and we’ve taken a less conventional route by incorporating bell peppers and a delightful combination of kamut and cracked wheat. This flavorful sauce is an exquisite companion to the hearty grains, ensuring a truly satisfying meal. Kamut, with its chewy texture, combines effortlessly with cracked wheat, which soaks up the sauce’s flavors, creating a harmonious blend. If kamut isn’t available, don’t fret—you can effortlessly swap it with whole freekeh, spelt berries, triticale berries, or wheat berries, adjusting the cooking time as necessary.

YIELD: This recipe yields 4 servings of delightful Kamut Puttanesca

INGREDIENTS:

• 3/4 cup (138 g) dry kamut, rinsed and drained
• 3 cups (705 ml) vegetable broth
• 1 tablespoon (15 ml) olive oil
• 1 bell pepper (any color), trimmed and chopped
• 3 1/2 tablespoons (35 g) chopped shallot
• 1 tablespoon (10 g) minced garlic
• 1 tablespoon (7 g) minced soft sun-dried tomatoes (not packed in oil)
• 1 tablespoon (9 g) capers (a little brine is acceptable)
• 10 kalamata olives, or a medley, pitted and chopped
• 1/4 to 1/2 teaspoon red pepper flakes, to taste
• Pinch dried basil (see Recipe Note)
• 1 can (15 ounces, or 425 g) fire-roasted diced tomatoes with juice
• 3/4 cup (180 g) cooked cracked wheat or bulgur
• Salt and pepper

INSTRUCTIONS:

1. In a large pot, combine the kamut with vegetable broth and bring it to a boil. Cover the pot, and let it simmer until the kamut is cooked al dente, which typically takes about 45 to 60 minutes. Once cooked, drain the kamut and set it aside.
2. In a large skillet, place the olive oil, chopped bell pepper, shallot, and minced garlic. Sauté the ingredients over medium heat until the bell pepper starts to soften, usually around 3 minutes.
3. Add the minced sun-dried tomatoes, capers, chopped olives, red pepper flakes, and dried basil to the skillet. Stir everything together to combine and cook for 1 more minute.
4. Stir in the fire-roasted diced tomatoes with their juice, ensuring they are fully incorporated into the mixture. Cover the skillet with a lid, reduce the heat, and let the sauce simmer for 15 minutes.
5. Add the cooked kamut and cracked wheat to the skillet, stirring to combine with the sauce. Cover the skillet with the lid once again, and let the mixture simmer for another 5 minutes to ensure everything is heated through and the flavors meld.
6. Taste and adjust the seasoning with salt and pepper, as needed.

Kamut Puttanesca—a tantalizing blend of kamut, cracked wheat, and a bold tomato-based sauce infused with savory flavors. Serve it as is, or pair it with baked tempeh or tofu for an extra protein boost. Enjoy the symphony of flavors and textures in this soy-free delight!

RECIPE NOTE:

• Fresh basil always enhances the dish, but if you’re unable to find fresh basil in pristine condition, you can use dried basil. However, if you happen to have a couple of beautiful fresh basil leaves, feel free to skip the dried version. Just before serving, cut the basil leaves into a chiffonade and sprinkle some on each portion for an added burst of freshness.