Name: Pasta Puttanesca
Prep time: 15 min
Cook time: 25 min
Ingredients: 2 links Italian Turkey Sausage; 1 cups Eggplant (diced into bitesized pieces); 1/2 cup Yellow squash (diced into bitesized pieces); 2 tbsp Red onion (chopped); 1 cup Grape tomatoes (halved); 3 cloves Garlic (sliced ); 2 tbsp Extra-virgin olive oil (plus more for drizzling); 4 oz Fusilli pasta; 1/8 tsp Dried oregano; 2 tbsp Kalamata olives (halved); 1 tsp Capers; 1/2 cup Chicken broth; 2 tbsp Tomato paste; 2 slices Crusty bread; 2 tbsp Fresh basil (chopped); 2 tsp Parmesan cheese (grated)

Pasta Puttanesca

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Prep Time: 15

Cook Time: 25

Servings: servings

Calories: 485kcal

Ingredients

2 links Italian Turkey Sausage
1 cups Eggplant diced into bitesized pieces
1/2 cup Yellow squash diced into bitesized pieces
2 tbsp Red onion chopped
1 cup Grape tomatoes halved
3 cloves Garlic sliced
2 tbsp Extra-virgin olive oil plus more for drizzling
4 oz Fusilli pasta
1/8 tsp Dried oregano
2 tbsp Kalamata olives halved
1 tsp Capers
1/2 cup Chicken broth
2 tbsp Tomato paste
2 slices Crusty bread
2 tbsp Fresh basil chopped
2 tsp Parmesan cheese grated

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Instructions

Preheat the oven to 400 degrees. Cook the sausage to an internal temperature of 160 degrees using a thermometer. Turning throughout cooking to get an even golden brown. Set aside to rest, slice before using.
Toss the eggplant, squash, onion, grape tomatoes, and garlic with oil. Roast on a baking sheet until tender and nicely browned, tossing throughout cooking to get an even roast.
In the meantime, in a pot of salted boiling water, cook the pasta according to the directions on the package. Drain well.
Preheat a saute pan on medium heat. Add the roasted vegetables, olives, capers, broth, and tomato paste. Bring to a simmer. Season with salt and pepper to taste.
Toss in the pasta and sausage.
Serve all together with bread. Garnish with basil and parmesan.

Nutrition