Canned diced tomatoes
1 small, unpeeled and cut into 1/2-inch dice
Uncooked bell pepper(s)
1 item(s), small, red variety, cut into 1/2-inch dice
2 clove(s), large, minced
2 tbsp(s), nonpareil (tiny)
Crushed red pepper flakes
Pasta, whole wheat, fettuccine, uncooked
Canned drained chickpeas
15½ oz, rinsed and drained
⅓ cup(s), chopped fresh flat-leaf
1⅔ oz, (1/3 cup), pitted, Kalamata variety, halved
- 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.
- Meanwhile, cook fettuccine according to package directions. Drain and cover to keep warm.
- Stir chickpeas and olives into tomato mixture. Toss together fettuccine and puttanesca sauce. Divide evenly among 6 large shallow bowls. Sprinkle with parsley.
- Per serving: about 2 cups