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Roasted Vegetable Puttanesca Sauce with Pasta
PINCH AND SWIRL16Ingredients
85Minutes
580Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 lb. tomatoes (ripe, cut into ½-inch thick slices across the equator)
- 1 sweet onion (thinly sliced and separated into rings)
- 1/2 inch cloves
- 1 head garlic
- 1 eggplant (large, about 1 pound, cut into 1-inch cubes)
- 1 lb. mushrooms (quartered)
- olive oil (1/2 cup or more)
- ground black pepper
- salt
- 1 cup pitted kalamata olives
- 1/4 cup capers (drained)
- 1 tsp. crushed red pepper (or more)
- 28 oz. crushed tomatoes (can or jar, with liquid)
- 1 lb. spaghetti (or other long pasta, I used whole wheat spaghetti)
- 1 oz. shaved Parmesan cheese (or more)
- flat-leaf parsley (chopped, for garnish, optional)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium930mg39% |
| Potassium1760mg50% |
| Protein24g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate104g35% |
| Dietary Fiber14g56% |
| Sugars16g |
| Vitamin A70% |
| Vitamin C90% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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