Tomato-Eggplant Puttanesca
5
Points®
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
Vegetable broth
1 cup(s)
Eggplant
1 small, unpeeled and cut into 1/2-inch dice
Bell pepper
1 item(s), medium, red variety, cut into 1/2-inch dice
Garlic
2 clove(s), large, minced
Capers
2 tbsp(s), nonpareil (tiny)
Dried oregano
1 tsp(s)
Table salt
½ tsp(s)
Crushed red pepper flakes
½ tsp(s)
Pasta, whole wheat, fettuccine, uncooked
12 oz
Canned drained chickpeas
15½ oz, rinsed and drained
Fresh parsley
⅓ cup(s), chopped fresh flat-leaf
Olives
1⅔ 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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