10/22/2026
In order to make this vegan gnocchi allá puttanesca I started with my basic marinara.
Basic marinara
2 large cans of crushed fire roasted tomatoes
1 large can of whole tomatoes with basil
I can of tomato paste
1 large sweet onion, diced
I head of garlic, crushed or finely minced.
Olive oil
1 tsp of salt, I use pink salt and you can use more or less. Do not use more if you’re using the base for puttanesca
Heat pot on med heat and coat pot with a thin layer of olive oil. Cook onions until golden then add garlic, cook for 1-2 minutes longer. Add the can of whole tomatoes and lower heat to med-low. Ensure the there are no skins left on the tomatoes, pull off any that may remain. Cook the tomatoes until they soften and are able to be smashed with the back of a spoon. Once all the whole tomatoes are smashed add the 2 cans of crushed tomatoes and continue to slow cook for about an hour stirring occasionally. Do not turn the head up too high or the tomatoes will scorch. Once the sauce has thickened nicely, stir in the tomato paste and salt and cook for a few minutes more. Jar sauce and store in the fridge for up to 10 days or allow the sauce to cool and put in freezer safe container for up to two months. I store mine in 4 and 2 cup jars.
Comment if you’d like to know how I make my vegan puttanesca.
