Savory, salt and briny, this wonderful Roasted Vegetable Puttanesca Pasta is easy enough for a casual night and impressive enough for company.
It’s not too surprising that this is the fourth puttanesca-inspired recipe on Cookin’ Canuck. I’m a sucker for anything salty, briny with those ever-welcome “umami” flavors. It all started with puttanesca shrimp bowls, then quickly moved to puttanesca cauliflower and a chicken and spaghetti squash recipe with…you guessed it…puttanesca sauce.
If you’re unfamiliar with puttanesca, it’s a classic Italian sauce that combines crushed tomatoes, capers, olives and anchovies. I promise that there’s no reason to run away from the anchovies in this sauce. They practically melt into the hot olive oil and provide a subtle, savory background flavor. Of course, if you prefer to make this dish vegetarian, then feel free to leave out the anchovies.
In this roasted vegetable puttanesca pasta, I cut zucchini and eggplant into rounds, brushed them with olive oil, seasoned with salt and pepper, and roasted in the oven until the vegetables were tender and golden brown. Save yourself some time by cooking the sauce and the pasta while the vegetables are roasting. Once they’re chopped, you’ll be all set to throw everything together and serve up a piping hot meal.
For the recipe, head over to my post on The Pioneer Woman.
Other puttanesca inspired recipes:
Roasted Vegetable Puttanesca Pasta Recipe
- 1 pound eggplant cut into 1/4-inch slices
- 1/2 pound zucchini cut into 1/4-inch slices
- 1/4 teaspoon salt
- 4 teaspoons olive oil divided
- 8 ounces penne pasta
- 1/2 yellow onion chopped
- 2 garlic cloves minced
- 2 anchovies minced
- 1/2 teaspoon ground oregano
- 1 28 ounce can crushed tomatoes
- 1/4 cup pitted & sliced kalamata olives
- 2 tablespoons capers
- 1/2 teaspoon crushed red pepper
- 1/4 cup minced flat-leaf parsley
- salt and pepper to taste
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