Vegan Fusilli Corti Bucati Lentil Bolognese with Olives and Capers
A Favorite Italian Dish
This Vegan Fusilli Corti Bucati Lentil Bolognese with Olives and Capers is bursting with flavor and texture. The spiral Fusilli Corti Bucati pasta nicely holds bits of tomato, lentil, green olive, black olive and capers in every bite. Definitely a salty, tangy and oily combo that is just amazing. Top it off with a zip of spice with Mama Lil’s Peppers. Such a delicious combination. This is a meal the whole family will enjoy. Although, you might want to hold off on the Mama Lil’s Peppers for the little folks. They are a little spicy.
What You Will Need To Make Vegan Fusilli Corti Bucati Lentil Bolognese with Olives and Capers
When making a good Italian sauce I like to at least find good Italian tomatoes and pasta. I love Cento brand tomatoes that are peeled plum tomatoes for this dish. They are stewed tomatoes that already come in a thick tomato sauce. Unlike most tomatoes that come in water. These whole plum tomatoes are perfect. You just have to cut them up a little.
Let’s not forget the olives. I love my Spanish olives stuffed with pimentos but you can use any brand of green olives. I just happen to like these ones from Costco that are the Kirkland Spanish Queen Olives. Yes, you can find these on Amazon. You can use these extra large black olives as well or Greek olives. It all depends on what kind of black olives you like.
As for the capers. There are so many to pick from. I have a Trader Joe’s brand here in this photo above but you can pick any brand. Although, try to keep them on the smaller firmer side because when they are too big they have a bit of a sour taste. Thats a lot of pickle like brine in a bite and makes the sauce not so pleasant to eat. Little capers go a long way with this dish.
I use Black Beluga Lentils from ClearCreek here in the local North West. This type of lentil is the most nutritious lentil to buy. You can find them on Amazon, but you can use any green or brown lentil for this recipe.
The next best item for this recipe is the topping of Mama Lil’s Peppers. They are perfectly marinated in oil and garlic with just the right amount of spice. They also have other intensities of heat in their brand. You can also find them on Amazon as well.
Everyone is particular when it comes to picking out their pasta. I get my Fusilli Corti Bucati pasta at Trader Joe’s, but you can find it at Italian grocery stores or specialty food stores. If you can’t find it then regular spiral Fusilli will work for this recipe just as well.
How To Make Vegan Fusilli Corti Bucati Lentil Bolognese with Olives and Capers
Making this vegan style Italian sauce it is just like making regular bolognese sauce. Start off with mincing the garlic and dicing the onions. I use this Functionaire Funnel-Board Kit to make work much easier when chopping. Just fold the two ends together and easily hook them. When you are done chopping dump the onions and garlic right through the funnel with no spills and it’s as light as a feather. So quick and easy, BPA free, won’t dull your knives and dishwasher safe. Comes with 4) 11.5″ X 15″ Funnel-Boards and storage holder. Great for people with carpal tunnel syndrome.
After you pour the onions and garlic in a large sauce pan on medium to medium low heat, toss them around in the oil to well coat them. Let them sauté for about two minutes and then add the bay leaves, basil and black pepper. Continue sautéing until the onions and garlic are just turning light tan. They will be just starting to caramelize and will bring out a rich flavor for the sauce. Plus, the oil and herbs and pepper will give a full flavor when enlivened with the heat of the oil.
Next add the Cento plum stewed tomatoes and the can of tomato sauce. Rinse out the can with one cup of water and add to the sauce. Then add the sorted (make sure there are no small stones in the lentils) and rinsed Black Beluga Lentils from ClearCreek. Make sure you add the water because the lentils will absorb it all. Then add the remaining ingredients except the Mama Lil’s Peppers. Let simmer for at least a half hour to to 1 hour before serving. The lentils need at least 15 to 20 minutes to cook.
Serving Vegan Fusilli Corti Bucati Lentil Bolognese with Olives and Capers
When I serve up this vegan Italian dish I serve it in a bowl. I put in my pasta and top it with some sauce and mix it together and put more sauce on top. Then I top it with more capers, black and green olive and Mama Lil’s Peppers. Of course if you want to kick up the heat add some red pepper flakes and vegan parmesan cheese is always welcome.
I hope you like this recipe as much as we do. Enjoy!
Vegan Fusilli Corti Bucati Lentil Bolognese with Olives and Capers
Equipment
- 1 Large sauce pan
- 1 Stirring spoon
- 1 Large Pot for boiling pasta in
- 1 Large stirring spoon for stirring pasta
- 1 Large Strainer
- 1 Cutting board or Functionaire Funnel-Board Kit
- 1 Sharp knife
- 1 Set of measuring cups
- 1 Set of measuring spoons
- 1 Serving spoon or ladle
Ingredients
Vegan Fusilli Corti Bucati Lentil Bolognese with Olives and Capers
Fusilli Corti Bucati Pasta
- 1 Large Sauce Pan Full Of Boiling Water
- 1 pound Organic Fusilli Corti Bucati Pasta
- Sea Salt
Vegan Lentil Bolognese with Olives and Capers
- 3 Tbsp Extra Virgin Olive Oil
- ½ Lg Yellow Onion, diced medium
- 5 to 6 Lg Cloves of Garlic, minced
- ¾ tsp Organic Dried Basil
- 4 Bay Leaves
- ¼ tsp Ground Black Pepper
- 15 oz Can Organic Tomato Sauce
- 28 oz Can Italian Cento Peeled Plum Tomatoes in Sauce
- 1 cup Water, use to rinse out sauce from cans and put into the sauce
- ½ cup Black Beluga Lentils, or green or brown lentils
- ¾ tsp Paprika
- 10 Black Olives or Greek Olives, sliced
- 6 to 8 Lg Green Olives with Pimentos, sliced
- 1½ Tbsp Small Capers
- Sea Salt, to taste
Toppers
- Black or Greek Olives
- Green Olives
- Capers
- Mama Lil's Peppers
- Vegan Parmesan Cheese
- Red Pepper Flakes
Instructions
Vegan Lentil Bolognese with Olives and Capers
- In a large sauce pan on medium to medium low heat add the olive oil and sauté the diced onion and minced garlic. Stir them around in the olive oil to fully coat them. After 2 minutes of cooking and stirring add the bay leaves, basil and ground black pepper. Sauté until garlic is light tan in color. Do not burn.
- Reduce the heat to medium low. Add the Cento peeled plum tomatoes and chop them in 1 inch size pieces. Add the tomato sauce. Add a cup of water to the cans and rinse out remaining tomato sauce and pour into the pot of sauce.
- Search the lentils for small stones and rinse them. Add the lentils to the pot of sauce.
- Add the paprika. Cook for 15 minutes. Lentils will turn light in color when they are done cooking.
- After 15 minutes add the capers, green and black olives. Cook on low heat for 15 to 45 minutes. This will help mingle the flavors.
Cook Fusilli Corti Bucati pasta
- Bring a large pot of water to a full boil. Salt the boiling water and add the pasta to the pot, stir to separate pasta. Boil gently for 7 to 8 minutes or until cooked to al dente. Drain in strainer.
Serving and Added Toppers
- In each bowl add a little sauce to the pasta mix together and add a little more sauce on top.
- Add as a topper black and green olives, capers, vegan parmesan, red pepper flakes and Mama Lil's Peppers.
- Enjoy!