Tomato-eggplant puttanesca

9
6
0
SmartPoints® value per serving
Total Time
2 hr 40 min
Prep
10 min
Cook
2 hr 30 min
Serves
6
Difficulty
Easy
This recipe is a testament to the usefulness of pantry and fridge staples! Capers, olives, canned tomatoes, pasta, and red pepper flakes (plus some eggplant, bell pepper, and parsley) are all you need to cook up an Italian classic.

Ingredients

canned diced tomatoes

28 oz

fat free vegetable broth

1 cup(s)

eggplant(s)

1 small, unpeeled and cut into 1/2-inch dice

uncooked bell pepper(s)

1 item(s), medium, red variety, cut into 1/2-inch dice

garlic clove(s)

2 clove(s), medium, minced

capers

2 Tbsp, nonpareil (tiny)

dried oregano

1 tsp

table salt

½ tsp

crushed red pepper flakes

½ tsp

Pasta, whole wheat, fettuccine, uncooked

12 oz

canned chickpeas

15½ oz, rinsed and drained

fresh parsley

cup(s), chopped fresh flat-leaf

olive(s)

1 oz, (1/3 cup), pitted, Kalamata variety, halved

Instructions

  1. In a 5- or 6-qt slow cooker, combine tomatoes, broth, eggplant, bell pepper, garlic, capers, oregano, salt, and red pepper flakes. Cover and cook until vegetables are softened, 2 1/2 hours on Low, stirring after 1 hour of cooking time.
  2. Meanwhile, cook fettuccine according to package directions. Drain and cover to keep warm.
  3. Stir chickpeas and olives into tomato mixture. Toss together fettuccine and puttanesca sauce. Divide evenly among 6 large shallow bowls. Sprinkle with parsley.
  4. Per serving: about 2 cups

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