Pasta Puttanesca

December 11, 2014

Pasta Puttanesca

photo by Jean Schwarzwalder

Catholic Cruel Girl, Rocky Mountain Rollergirls
Featured in fiveonfive issue 26

According to folklore, the “ladies of the night” in Italy would prepare this dish to lure men from the streets into the houses of ill repute. “Puttanesca” translates to “in the style of the whore.” Although there are many variations on this classic, the use of garlic, tomatoes, olives, and capers are the staple ingredients. This dish is quick and easy to make and perfectly comforting for winter weather.


• 1 box linguine

• 2 cups eggplant, chopped

• 5 garlic cloves, minced

• 1 28 oz. can whole fire roasted tomatoes

• ½ cup pitted kalamata olives, roughly chopped

• ½ cup yellow onion, chopped

• 1 cup fresh basil, finely chopped

• 2 tablespoons capers

• ½ teaspoon dried red pepper flakes

• ¼ cup dry white wine

• 3 tablespoons olive oil

• 1 teaspoon balsamic vinegar

• Pinch of coarse sea salt


  1. Bring a large saucepan of salted water to a boil and cook pasta according to package directions.

  2. While pasta is cooking, chop eggplant and sprinkle with salt. Let sit in a bowl for 5 minutes.

  3. In a heavy skillet over medium heat, add olive oil and eggplant. Stir occasionally for about 3 minutes.

  4. Add onion, garlic, white wine and balsamic vinegar. Continue sautéing for 3 minutes.

  5. In a blender, puree tomatoes and add to sauté pan.

  6. Add red pepper flakes, olives, capers and salt. Continue to sauté for 3 minutes.

  7. Place cooked pasta into bowls and spoon desired amount of sauce.

  8. Sprinkle basil over the top and dig in.

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