Canned diced tomatoes
28 oz, (1 can)
6 tsp, (2 Tbsp)
Fat free vegetable broth
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
2 large clove(s), minced
Red pepper flakes
Uncooked whole-wheat spaghetti
12 oz, or fettuccine
15½ oz, rinsed and drained
1⅔ oz, (1/3 cup), pitted, Kalamata variety, halved
⅓ cup(s), chopped fresh flat-leaf
- 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.
- Meanwhile, cook fettuccine according to package directions. Drain and cover to keep warm.
- Stir chickpeas and olives into tomato mixture. Toss together pasta and puttanesca sauce. Divide evenly among 6 large shallow bowls. Sprinkle with parsley.
- Per serving: about 2 cups