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 joy of pantry and fridge staples! Capers, olives, canned tomatoes, pasta, and red pepper flakes (plus some fresh eggplant, bell pepper, and parsley) are all you need to cook up an Italian classic.

Ingredients

canned diced tomatoes

28 oz, (1 can)

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 large clove(s), minced

Giuliano Capers, Nonpareil

6 tsp, (2 tbsp)

dried oregano

1 tsp

table salt

½ tsp

red pepper flakes

½ tsp

uncooked whole-wheat spaghetti

12 oz, or fettuccine

canned chickpeas

15½ oz, rinsed and drained

olive(s)

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

fresh parsley

cup(s), chopped fresh flat-leaf

Instructions

  1. Combine tomatoes, broth, eggplant, bell pepper, garlic, capers, oregano, salt, and pepper flakes in 5- or 6-quart slow cooker. 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 pasta and puttanesca sauce. Divide evenly among 6 large shallow bowls. Sprinkle with parsley.
  4. Per serving: about 2 cups

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