Eggplant Puttanesca Pasta
Eggplant Puttanesca Pasta. Sunday sauce needed to be super comforting today because I am definitely feeling the scaries. It’s like the end of summer scaries and the sunday scaries hitting all at once. So an eggplant puttanesca it is. This puttanesca is filled with eggplant, cherry tomatoes, Roma tomatoes, capers, parsley, and basil. And of course we had to top it with a little Burrata…because why not ?! And don’t forget a glass of wine…the scaries are real !!
I don’t know why, but I am getting major end of summer vibes today. Leaving the shore is really making it feel like summer is officially over. Am I going to let it go? Definitely not yet. But the end really does feel like it’s setting in today. Where is the summer restart button?! Someone please let me know.
Anyway with these end of summer scaries and the typically Sunday scaries, comfort food is alllll that we need today. And since it’s Sunday, you know it’s pasta night.
This weekend has been another great one at the beach. Good weather, good food, and good cocktails. But it is definitely already starting to feel like September at the beach. For whatever reason, the shore always has a look and feel to it in September that I call the September fall look. But it was still a super fun weekend.
Now it is back to reality and work tomorrow. So to make reality a little less depressing, we are having a fun twist on puttanesca. This one has eggplant, cherry tomatoes, Roma tomatoes, capers, a little white wine, a little red pepper flakes, parsley, basil…it’s a seriously delicious puttanesca combo. Then of course top it with burrata because burrata is always a good idea. And bonus…it’s a pasta dish, and is there anything more comforting than cozy pasta?!
Now all that’s missing is the wine !! But don’t worry we didn’t forget that either ;))) !! Happy Sunday guys…hope you all had a great weekend !!
Ingredients
2 medium eggplants; cubed
1 teaspoon salt
1/4 cup olive oil
1 garlic clove; chopped
black pepper
2 tablespoons tomato paste
2 - 3 roma tomatoes; chopped
2 cups cherry tomatoes
2 tablespoons capers
1 cup white wine
1/2 cup chicken stock
1/3 cup chopped parsley
1/3 cup chopped basil
red pepper flakes
8 ounces burrata
Directions
In a large colander, add the eggplant. Sprinkle with salt and let sit for 1 hour. Rinse with cold water.
In a large skillet, heat the olive oil. Add the garlic and cook for 1 minute. Add the eggplant cubes, sprinkle with salt and pepper, and sauté for about 5 - 7 minutes. Add the tomato paste and continue to stir over medium heat. Add the chopped tomatoes, the cherry tomatoes, and the capers. Add the wine and cook for about 2 - 3 minutes. Lower the heat and cover the skillet. Cook for 5 more minutes. Uncover the skillet and add the chicken stock as needed. Add the parsley and keep warm.
Cook the pasta. Drain, saving 1 cup of pasta water. Add the pasta to the skillet with the eggplant mixture. Toss to combine, adding pasta water as needed. Taste and adjust seasonings. Serve topped with fresh basil, red pepper flakes, and burrata.
