Spaghetti Alla Puttanesca With Broiled Eggplant Recipe

Name: Spaghetti Alla Puttanesca With Broiled Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, thinly sliced; 2 roasted red bell peppers, from a jar, sliced into strips; 1 Tbsp. minced fresh parsley; 1 tsp. minced garlic; 1/4 onion, chopped; 16 oz canned diced tomatoes; 8 fillets of anchovies, washed to remove salt, drained; 2 tsp capers, washed to remove salt, drained; 1/2 tsp red pepper flakes; 1, 2/3 oz package fresh basil, or 2 Tbsp pesto; 1 can (6 oz) of pitted black olives, washed, drained; 2 Tbsp olive oil, divided; Spaghetti, boiled, for 4 people; fresh grated parmesan cheese

Servings: persons

1 eggplant, thinly sliced
2 roasted red bell peppers, from a jar, sliced into strips
1 Tbsp. minced fresh parsley
1 tsp. minced garlic
1/4 onion, chopped
16 oz canned diced tomatoes
8 fillets of anchovies, washed to remove salt, drained
2 tsp capers, washed to remove salt, drained
1/2 tsp red pepper flakes
1, 2/3 oz package fresh basil, or 2 Tbsp pesto
1 can (6 oz) of pitted black olives, washed, drained
2 Tbsp olive oil, divided
Spaghetti, boiled, for 4 people
fresh grated parmesan cheese

1
Preheat oven to broil (500 deg F). Brush eggplant slices with 1 Tbsp olive oil. Broil eggplant slices in single layer until cooked through (3-7 min, depending on thickness of slices). Remove from oven, chop roughly, and set aside.
2
Heat remaining 1 Tbsp olive oil in a large skillet. Add onion, garlic, saute. When onion and garlic start to brown, add the anchovy fillets and mash with the back of a spoon until they become a paste.
3
Add parsley, red pepper flakes, broiled eggplant, roasted red bell pepper, and continue to saute for a few min. Add capers and olives. Saute another 1-2 min. Add tomatoes and basil (or pesto). Boil briefly, and then simmer 5 min.
4
Serve with cooked spaghetti & parmesan.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 eggplant, thinly sliced, 2 roasted red bell peppers, from a jar, sliced into strips, 1 Tbsp. minced fresh parsley, 1 tsp. minced garlic, and more.

Yes, Spaghetti Alla Puttanesca With Broiled Eggplant falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Alla Puttanesca With Broiled Eggplant

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