Roasted Zucchini & Eggplant Puttanesca Pasta (2024)

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. Well, to be honest, the sneakiness wasn’t limited to olives. It included pickles, capers … if it was salty and briny, I was drawn to it like a bear to honey.

It wasn’t until I was in my early twenties that I discovered penne puttanesca. Working in a restaurant with a flair for Italian specialties, I had the opportunity to taste a multitude of pasta dishes. It was love at first slurp when I first sampled the puttanesca sauce. Crushed tomatoes, capers, olives and anchovies. How had I not known about this sauce for the first twenty-something years of my life?

If you cringed when you read “anchovies” in the list of ingredients, you’re not alone. Anchovies on their own are an acquired taste and should be used in small doses. But in this sauce, the anchovies are stirred and dissolved into the hot olive oil, imparting a subtle yet distinctive flavor to the sauce. You won’t notice they’re there, but you’d miss them if they weren’t. That being said, if you prefer a vegetarian version, feel free to leave out the anchovies.

Adding roasted zucchini and eggplant is not traditional for penne puttanesca, but since the farm stands are still loaded with fresh produce, I couldn’t resist. If you prefer not to turn on the oven on a hot day, grilling the vegetables would work well, too.

Start by slicing the zucchini and eggplant and arranging them in a single layer on a piece of paper towel. Lightly sprinkle with salt and place another piece of paper towel on top, and let them rest for about 20 minutes. This draws out the extra moisture from the zucchini and the slight bitter taste from the eggplant.

Once the vegetables are roasted and golden brown, chop them up and set aside.

While the vegetables are roasting, cook the pasta and get started on the sauce. I prefer to use whole wheat penne pasta but feel free to use any type or shape of pasta that you like.

The sauce is a breeze to make. Soften the onions in olive oil, then add the anchovies and minced garlic. So much flavor in just a few minutes!

Next, stir in the crushed tomatoes, oregano, crushed red pepper (a little heat!), capers and olives, and let the mixture simmer. I used Kalamata olives because that’s what I stock in my fridge. Traditionally, puttanesca sauce is made with oil-cured black olives. Your choice.

Add the chopped roasted vegetables, pasta, and parsley.

Savory, salty, briny, healthy and fresh. A little taste of heaven.