Thank you for filling out my Weeknight Simple poll for the recipe you wanted from my October batch! Here are the results.
This was a nail-biting finish between the Spicy Pumpkin Puttanesca and the Balsamic Harissa Tofu Bowl. They ran neck-to-neck in the first few days, with the Pumpkin Puttanesca coming out on top at the end.
So here it is and oh boy is it a good one! With great respect, I adapt one of my favorite recipes from Ottolenghi Simple to give you this Pumpkin Puttanesca sauce. Lovely Mediterranean things like harissa, olives & capers transform a can of pumpkin puree into a sauce that will leave you OBSESSED. Meal prep the sauce for an easy weeknight dinner that you are guaranteed to make over and over this fall. Lots of leftover sauce that you can use as I did for a quick lasagna, or even Shakshuka. #obsessed
PS: For those new to my newsletter, I offer a recipe membership with 3 protein-and-veggie-packed dinner recipes/month for paid subscribers. See a preview of the September recipes here and the October recipes here. The brand new Weeknight Simple Index also has the full list of recipes since January. You can sign up for a 30 day free trial here.
Free subscribers get to choose which recipe they want to be sent out in my second monthly newsletter by taking a poll.
Make the Pumpkin Puttanesca Sauce (you can make this ahead)
Step 1. Heat a medium saucepan for which you have a lid over medium-high heat. When hot, add olive oil and onion and cook, stirring, for 8-10 minutes or until onions are deep golden brown.
Step 2. Turn the heat down to medium. Add the harissa, tomato paste, olives, and capers and cook for a minute, stirring. Add the pumpkin puree and 1/2 cup water. Stir until well incorporated, then pour the remaining 1/2 cup water into the can of pumpkin puree and use it to scrape out the remainder. Add it to the saucepan and bring the sauce to a simmer. Reduce heat to low and simmer, covered, for 5-10 minutes, stirring occasionally, until the ingredients have melded together well and the sauce is a deep reddish brown.
Step 3. Add a little more water if needed to bring it to your desired sauce consistency. Stir in the parsley and let cool before transferring to a jar to save.
Refrigerate in an airtight container for up to 2 weeks or in the freezer up to 3 months.
Make the Pasta
Step 1. Bring a pot of salted water to a boil. Add pasta and cook according to package directions. When done, drain the pasta while saving 1/2 cup of the pasta water.
Step 2. As the pasta cooks, heat a large skillet over medium heat. When hot, add olive oil, kale and cook, stirring, until the kale wilts.
Step 3. When the pasta is ready, add the pasta to the skillet. Stir in the pumpkin puttanesca sauce along with the saved pasta water and cook for a few minutes until the sauce thickens slightly.
Step 4. Add the feta, crumbling it with your hands as you distribute it into the pasta. Cook covered for a few minutes if you want the feta to melt or turn off the stove. Garnish with pumpkin seeds and serve.
Leftovers reheat well, the feta gets meltier and chewier when you reheat!
Girl. You are speaking my love language with Pumpkin Puttanesca!!