The simplicity of this Neapolitan recipe, named for ladies of the night, belies its luscious flavor. Use pitted olives to ease preparation. I especially like this dish made with whole wheat spaghettini.

　　

Ingredients

6 servings

　　12 ounces pasta, any long shape of your choice (see headnote)

　　2 tablespoons extra virgin olive oil

　　2 to 3 garlic cloves, minced

　　1 medium red bell pepper, cut into short, narrow strips

　　1 pound tomatoes, diced

　　2 cups prepared pasta sauce

　　3/4 cup pitted brine-cured olives (use a combination of black and green if you like), cut in half

　　1/4 cup oil-packed sliced sun-dried tomatoes

　　1/4 cup dry white or red wine

　　1/4 cup minced fresh parsley

　　Salt and freshly ground pepper to taste

　　

Step 1

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

　　

Step 2

Heat the oil in a large saucepan. Add the garlic and bell pepper and sauté over medium-low heat for 2 to 3 minutes, or until the garlic is golden.

　　

Step 3

Add the fresh tomatoes, sauce, olives, sun-dried tomatoes, and wine. Turn the heat to medium-high and bring to a simmer; then simmer gently, uncovered, for 3 to 5 minutes.

　　

Step 4

Combine the cooked pasta with the olive sauce in a serving bowl. Add the parsley, season with salt and pepper, and toss well. Serve at once.

　　

Menu Suggestions

Step 5

Serve with Broccoli with Pine Nuts or Almonds (page 204) and a salad of mixed greens or dark green lettuce, chickpeas or red beans, crisp cucumber, and carrots.

　　

Step 6

Garlic and Lemon Beans (page 110) is a good way to boost the protein content of the meal. Round it out with a simple slaw or green salad.

　　

Step 7

For a hearty meal, start with White Bean and Escarole Soup (page 33). Then choose the Recipe Not Required mixed greens salad that includes pickled beets, crisp cucumber, and turnip (page 192). Top it all off with some crusty wholegrain bread to soak up the delicious flavor.

　　

nutrition information

Step 8

Calories: 375

　　

Step 9

Total Fat: 10g

　　

Step 10

Protein: 10g

　　

Step 11

Carbohydrates: 60g

　　

Step 12

Fiber: 5g

　　

Step 13

Sodium: 790mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).