thepioneerwoman
Roasted Zucchini & Eggplant Puttanesca Pasta
Growing up, I was that kid who would be caught, not with her hand in the cookie jar, but raiding the stash of olives in the fridge.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Dara Michalski📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
📝 Preparation Steps
1
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.
2
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.
3
While the vegetables are roasting, cook the pasta according to the package directions and make the sauce.
4
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.
Garlic, Minced2 cloves(28 Oz. Size) Crushed Tomatoes1 canAnchovies, Minced2
5
Add crushed tomatoes, olives, capers and crushed red pepper. Stir to combine, bring to a boil, then simmer for ⏱️ 10 minutes.
6
Stir in the chopped eggplant and zucchini, cooked pasta and parsley. Season to taste with salt and pepper, if necessary.
(28 Oz. Size) Crushed Tomatoes1 canSalt And Pepper, to taste
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