One of my daughters really doesn't like jackfruit, even in a pulled jackfruit burger! One of her favourite pastas is Puttanesca, which is traditionally made using anchovies and sometimes tuna fish. I made a plant based version using jackfruit and didn't tell her. After a few mouthfuls she said 'Wait, mum! How come you're eating tuna!' even when she found out the truth, it didn't put her off. This is a Penny family favourite.
1 400g tin young jackfruit, drained and rinsed
2 tbsp. groundnut oil or other light oil
1 small onion finely diced
2-3 garlic cloves finely chopped or grated
2 400g tins chopped tomatoes
2 tsp tomato ketchup or a little sugar or omit
1 large bunch flat leaf parsley
2 heaped tbsp. capers
½ cup pitted black olives
½ -1 mild red chilli or ½ tsp dried chilli flakes
½ tsp ground cinnamon
Salt and pepper
peppery green salad
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.