Print

EGGPLANT PUTTANESCA

top down view of a serving of eggplant puttanesca with pasta in a bowl with items surrounding.

5 from 2 reviews

An easy pasta dish with a flavorful blend of spicy from the pepper flakes, salty from the kalamata olives and slight touch of sweetness from the tomato sauce.

Scale

Ingredients

Instructions

In large skillet/saute pan heat olive oil over medium heat, saute onion and eggplant until tender, about 8 – 10 min. Add sauce, olives, capers, red pepper flakes, cover, reduce heat to low and simmer for 15 – 20 min. Sauce is ready when eggplant is fully tender.

Cook pasta according to package directions.

Serve eggplant sauce over pasta with a light dusting of Almond Parmesan over top. Pairs well with a slice of crusty bread. 

Serves 6

Notes

If you like a little garlic, add 2 – 3 cloves, minced, when sauteing the eggplant and onion.

Keywords: eggplant puttanesca