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one-pot pasta puttanesca recipe at lynnecurry.com.

One-Pot Pasta Eggplant Puttanesca

Diced and browned eggplant and bell pepper lend themselves well to a piquant red sauce in this one-pot pasta recipe.

Course Main Course
Cuisine Italian
Keyword one-pot pasta, pasta puttanesca
Prep Time 10 minutes
Cook Time 27 minutes
Servings 4 people
Author lynnes


  • 1/4 cup extra-virgin olive oil
  • 1 onion, diced
  • 1 eggplant, cubed-brown well
  • 1 red or green bell pepper, diced
  • 3 garlic cloves, minced
  • 2 teaspoons best quality anchovy paste or 3 minced anchovy fillets (rinsed)
  • 1/4 teaspoon crushed red pepper flakes or more to taste
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • fine sea salt
  • black pepper
  • 1 28-ounce can tomato puree see Recipe Notes
  • 1 pound penne or other shaped pasta regular or gluten free
  • 1/2 cup pitted, coarsely chopped kalamata olives
  • 1 tablespoon capers or more to taste
  • 1/4 cup chopped fresh parsley optional
  • grated parmesan cheese for serving


  1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the eggplant and cook until it is nicely browned, about 10 minutes. Add the peppers and cook until softened. Season with the garlic, anchovy paste, pepper flakes, basil, oregano, salt and pepper. Taste for seasoning.

  2. Add the tomatoes along with 1 can of water. Raise the heat to bring the pot to a simmer. Add the pasta and cook, stirring often, until the pasta is al dente, about 12 minutes. Stir in the olives, capers and parsley and taste for seasoning. Serve with plenty of parmesan cheese.

Recipe Notes

For the tomato puree, I use 1 28-ounce can of whole peeled tomatoes (or 1 quart jar home canned) for the best flavor. I use an immersion blender to puree the tomatoes right in the jar. If using canned tomato puree, I recommend Pomi or Muir Glen brands.

Note that canned tomato sauce is thinner than tomato puree, so I don't recommend making that substitution.