Description
Roasted vegetables add a wonderful layer of flavor to this traditional puttnesca pasta recipe. Briny, savory and fresh, this is a great meal for casual dinners or for entertaining.
From Dara Michalski of Cookin’ Canuck.
Ingredients
- 1 pound Eggplant, Cut Into 1/2-inch Slices
- ½ pounds Zucchini, Cut Into 1/2-inch Slices
- ¼ teaspoons Salt
- 4 teaspoons Olive Oil, Divided
- 8 ounces, weight Penne Pasta
- ½ Yellow Onion, Chopped
- 2 cloves Garlic, Minced
- 2 Anchovies, Minced
- ½ teaspoons Ground Oregano
- 1 can (28 Oz. Size) Crushed Tomatoes
- ¼ cups Pitted And Sliced Kalamata Olives
- 2 Tablespoons Capers
- ½ teaspoons Crushed Red Pepper
- ¼ cups Minced Flat-leaf Parsley
- Salt And Pepper, to taste
Preparation
Arrange the zucchini and eggplant slices in a single layer on a piece of paper towel. Lightly salt, gently press another piece of paper towel on top and let rest for 20 minutes.
Preheat the oven to 450ºF. Lightly coat two baking sheets with cooking spray. Using 2 teaspoons of olive oil, lightly brush both sides of the eggplant and zucchini slices and arrange them in a single layer on the baking sheets. Roast the vegetables until tender and starting to brown, switching the position of the baking sheets halfway through, about 20 minutes. Chop the vegetables and set aside.
While the vegetables are roasting, cook the pasta according to the package directions and make the sauce.
For the sauce, heat remaining 2 teaspoons of olive oil in a large nonstick skillet set over medium heat. Add onions and cook until onions are softened. Stir in garlic, anchovies and oregano, and cook for 1 minute.
Add crushed tomatoes, olives, capers and crushed red pepper. Stir to combine, bring to a boil, then simmer for 10 minutes.
Stir in the chopped eggplant and zucchini, cooked pasta and parsley. Season to taste with salt and pepper, if necessary.
