Fusilli Alla Puttanesca is an Italian pasta dish invented in Naples. I reinvented a whole-food, plant-based version with no oil or added salt which makes it a healthier version of an old world favorite. It’s delicious, or as I like to say, “restaurant quality”, and comes together with just a few pantry items.

Ingredients:

1/2 cup onion, minced

2 tsp garlic, fresh, minced

1 1/2 cups vegetable broth, low sodium

2 cups eggplant, chopped with skin on, or you could substitute chopped artichoke hearts or 1 cup of each

1 - 15 oz can petite diced tomatoes, drained

1/4 cup Kalamata olives, sliced or you substitute olives with my Tapenade

2 Tbsp capers

1 tsp basil, dry

1/2 tsp red pepper flakes - reduce or omit if you don’t like the heat

1/2 tsp thyme, dry

Black pepper, freshly ground to taste

Balsamic vinegar - a splash, traditional or white balsamic

4 cups of pasta of your choice, cooked

Instructions:

1. Heat pan on medium-high heat. Add onions and garlic stirring until golden brown. Add 1/4 cup of the vegetable broth, stirring to loosen onion and garlic.

2. Add remaining ingredients except balsamic vinegar and pasta. Bring ingredients to a boil, then reduce heat to maintain a gently simmer. Let simmer uncovered for 10-15 minutes. In the meantime, add pasta to boiling water and cook until al dente. Drain

3. Stir a splash of balsamic into the sauce mixture and give it a good stir. Add cooked pasta, stir and serve.

Serves 4

Adapted from The Fab Four Cookbook by Rosanne Oliveira, PhD