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Kalamata Olives Rosé Linguini
If there is one non-vegan food that I miss, it is seafood. I used to adore calamari, crab, oysters, clams, salmon, and shrimp. Although it can be quite hard to fully replicate the flavour of seafood in your kitchen, I’ve come close with this linguini dish. It is a dish that feels very luxurious, like one you would make if you wanted to treat yourself or a loved one. The mix of white wine with buttery shallots, pungent garlic, and salty, briny Kalamata olives all cooked together in a simple rosé sauce and paired with linguini truly reminds me of a dish that could be served on a terrace somewhere in Italy. Pair it with a glass of your favourite white wine, kombucha, or fresh lemony water to instantly feel transported to the seaside.
YIELDS
Ingredients
- 1 (12 oz/340 g) package linguini
- 3 tbsp olive oil, divided
- 2 shallots, finely diced
- 6 garlic cloves, grated using a Microplane (see note)
- Sea salt and black pepper, to taste
- ½ cup good-quality white wine (I like sauvignon blanc; see note)
- 1 tbsp unsalted vegan butter
- 1 tbsp all-purpose flour
- 1 cup unsweetened soy milk
- 1 cup passata (strained tomatoes) or tomato coulis
- 2 tbsp tomato paste
- ½ cup Kalamata olives, pitted and finely chopped
- Vegan parmesan shavings, for serving
Directions
Excerpted from Savouring by Murielle Banackissa. Copyright © 2024 Murielle Banackissa. Photographs by Murielle Banackissa. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
