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 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)
Non-pareil capers
6 tsp, (2 Tbsp)
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 large clove(s), minced
Dried oregano
1 tsp
Table salt
½ tsp
Red pepper flakes
½ tsp
Uncooked whole wheat spaghetti
12 oz, or fettuccine
Canned chickpeas (garbanzo beans)
15½ oz, rinsed and drained
Olives
1⅔ oz, (1/3 cup), pitted, Kalamata variety, halved
Fresh parsley
⅓ 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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.