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Pasta Puttanesca

Prep Time 15 minutes
Cook Time 25 minutes
Servings 2 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
US Customary - Metric

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

Calories: 485kcal | Carbohydrates: 70g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 2mg | Sodium: 703mg | Potassium: 724mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1082IU | Vitamin C: 22mg | Calcium: 83mg | Iron: 3mg