Pasta Puttanesca

Ingredients (Items in bold can be purchased from Grobe Fruit Farm when in season)

  •  2 garlic cloves
  • 4 anchovy fillets
  • 1 cup assorted pitted olives
  •  2 tablespoons olive oil
  • 1/2 red onion, thinly sliced
  • 1 1/2 cups of grape tomatoes, halved
  • 1 cup eggplant cubed
  • 1 cup zucchini cubed
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup red wine
  • Kosher salt and black pepper to taste
  • 8 ounces (1/2 pound) bucatini or spaghetti, cooked to al dente
  • 1/2 cup freshly grated parmesan cheese
  • 6 to 8 basil leaves


  1. Begin by making a pile of the garlic, anchovies, and olives on a cutting board.
  2. Chop until you have a mixture of finely chopped pieces. Set aside.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the onion, eggplant, zucchini and cook, stirring occasionally, until it starts to turn golden brown, about 5 minutes.
  4. Throw in the grape tomatoes and cook for a couple minutes, stirring occasionally.
  5.  Then pour in the broth and wine.
  6. Cook for another couple of minutes, until liquid starts the reduce.
  7. Add the garlic-anchovy-olive mixture. Stir and cook for several minutes, until the sauce is reduced.
  8. Add salt and pepper to taste.
  9. Add the pasta to the skillet and sprinkle the parmesan on top.
  10. Toss everything together to coat the pasta, then tear the basil into pieces and toss it in.