What does puttanesca pasta translate to?

Puttanesca translates as “ in the style of the whor* .” The name derives from the Italian word puttana which means whor*. Puttana in turn arises from the Latin word putida which means stinking. Now I'll bet your wondering how this tasty dish became associated with such sordid content.

What is the secret to cooking eggplant?

One of the secrets to cooking tender-but-never-mushy eggplant is salt . First, Stilo cuts her eggplant into the desired shape (rounds, cubes, planks, etc.), and then sprinkles the eggplant evenly with a generous amount of salt.

Why do you soak eggplant in salt water before cooking?

Many recipes call for salting and rinsing eggplant before cooking it to draw out its bitterness . Brining can be used instead and has the added advantage of helping the eggplant keep its shape when it's cooked, whether your recipe calls for baking, frying, or grilling.

What is puttanesca sauce made of?

Puttanesca sauce is a sweetly simple sauce made from a delicious combination of tomatoes, black olives, capers, anchovies, onions, garlic, and Italian herbs . The recipe is easy to make, not requiring too much cooking time while still developing a spicy and fragrant taste.

Why is puttanesca so good?

So, the fact that I appreciate this so much shows even without copious amounts of dairy, is a testament to how good a bowl of pasta puttanesca is. The richness comes from the olive oil and black olives and the blast of umami from anchovies .

How long should you soak eggplant before cooking?

Brining adds flavor and texture to eggplants. "Mix spices and salt with water, then soak sliced eggplant in the brine for 30 minutes before cooking.

When should I soak my eggplant?

Soak eggplant slices or cubes in milk for about 30 minutes before cooking . The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.

Should I soak eggplant in milk or water?

Milk is said to help draw out the bitterness in eggplant . Our recipe doesn't call for milk, but if you're worried that your eggplant will taste bitter, you can soak the slices in milk for 20 to 30 minutes. Drain and pat them dry before proceeding with the rest of the recipe.

Why do you soak eggplant in water and vinegar?

Soaking eggplant in water and vinegar helps remove some of the vegetable's natural bitterness . This step also helps preserve some of the skin's color so it stays a vibrant purple even after cooking.

Eggplant Puttanesca - An Easy Eggplant Pasta Recipe (2024)

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Eggplant puttanesca is a perfect blend of tender eggplant, spicy red pepper flakes and salty olives and capers, with a slight touch of sweetness from the sauce. It’s absolutely a meal to fulfill all your senses, leaving you wanting more!

It’s been years since I’ve had eggplant, and I’m so glad I gave this Eggplant Puttanesca recipe a try. Both hearty and healthy, this eggplant pasta sauce is absolutely delicious!

This is a warm and cozy eggplant pasta meal with a rustic feel that I love. Ready in 30 minutes and only 8 ingredients, it makes an easy vegan weeknight meal the whole family will love. And the leftovers are even better!

To add a little freshness to your pasta meal, this Vegan Caesar Salad is a perfect starter or side to eggplant puttanesca with pasta!

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Ingredients You’ll Need

Eggplant is simmered with onion, olives, capers and tomato sauce creating a wonderfully flavorful and hearty eggplant pasta sauce that’s perfect with your favorite pasta.

Here is everything you’ll need:

Olive oil (or use water for water saute)
Onion
Eggplant
Pasta sauce (make marinara sauce or use your favorite)
Olives (kalamata, green or medley)
Capers
Red pepper flakes
Pasta (penne, rigatoni, rotini, elbow, etc.)

Tip: Feel like adding a little garlic, add 2 – 3 minced garlic cloves with the eggplant and onion.

How To Make Eggplant Puttanesca

This eggplant puttanesca recipe is so easy to make and will be ready for the table in about 30 minutes!

Simply saute the onion and eggplant, add the pasta sauce, olives, capers and red pepper flakes, simmer for 15 – 20 minutes. Sauce is ready when eggplant is fully tender.
While the sauce is simmering, cook the pasta, once done, combine the pasta with the sauce.
Serve with chopped basil and almond parmesan.

And that’s it, this hearty eggplant puttanesca with pasta is seriously delicious!

Serving Suggestions

This savory eggplant pasta dish is great as is, but can be made even tastier with a little help from any of these suggestions.

Topping: Top with a light dusting of Almond Parmesan and chopped basil.
Bread: Pair with fresh homemade Artisan Bread, breadsticks or soft and chewy Vegan Naan.
Salad: Serve with a portion of this Vegan Caesar Salad or simple leafy green salad with .
Soup: Serve with a side of Vegan Minestrone Soup or Vegetable Quinoa Soup.

How To Store Leftovers

Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
Freezer: This eggplant puttanesca is freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/4 inch head space for expansion. Let thaw before reheating.
Reheat: Simply re-warm on the stovetop over low heat until warmed through, add a little sauce or water so it doesn’t stick to the pan. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.

More Recipes You’ll Love

If vegan pasta dishes are your thing, you must try this:

Spinach and ‘Ricotta’ Vegan Stuffed Shells
Vegetable Vegan Lasagna
Or see all vegan Italian recipes on TSV!

If you try this eggplant puttanesca recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

EGGPLANT PUTTANESCA

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Ingredients

Scale

1 tablespoon extra virgin olive oil or 1/4 cup water for water saute
1 medium onion, chopped
2 medium eggplants, cut into 1/2 – 3/4 inch cubes
1 (25oz) jar pasta sauce (or homemade Marinara Sauce)
1/2 cup pitted olives (kalamata, green or greek)
2 tablespoons capers
1/2 – 1 teaspoon red pepper flakes
16 oz. pasta of choice

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Instructions

In large skillet/saute pan heat olive oil over medium heat, saute onion and eggplant until tender, about 8 – 10 min. Add sauce, olives, capers, red pepper flakes, cover, reduce heat to low and simmer for 15 – 20 min. Sauce is ready when eggplant is fully tender.

Cook pasta according to package directions.

Serve eggplant sauce over pasta with a light dusting of Almond Parmesan over top. Pairs well with a slice of crusty bread.

Serves 6

Notes

If you like a little garlic, add 2 – 3 cloves, minced, when sauteing the eggplant and onion.

Nutrition

Serving Size:
Calories: 408
Sugar: 3.8 g
Sodium: 173 mg
Fat: 5.8 g
Saturated Fat: 0.8 g
Carbohydrates: 78.5 g
Fiber: 9 g
Protein: 14.2 g
Cholesterol: 0 mg

Updated: Eggplant Puttanesca was originally published in September 2012. It has been updated with new photos and helpful tips in February 2020.

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