Spaghetti alla Puttanesca

Ingredients

• 160 g whole wheat spaghetti
• Salt
• 1 onion
• 1 Garlic clove
• 0.5 Red chili pepper
• 1 small eggplant
• 30 g anchovy fillets (canned)
• 30 g black olives (pitted)
• 2 tbsp olive oil
• 300 g diced tomatoes (canned)
• 1 tbsp capers (15 g, drained)
• 1 tsp Dried oregano
• a handful parsley
• 1 tsp organic lemon zest

Instructions

1. 1.

   Cook whole wheat spaghetti according to package instructions in boiling salted water for about 8–10 minutes until al dente. Drain pasta and reserve about 100 ml of pasta cooking water.

2. 2.

   While the pasta cooks, peel onion and garlic. Dice onion finely and mince garlic. Clean, wash, halve chili pepper lengthwise, remove stem base, seeds, and inner membrane, then finely chop it. Clean, wash, and dice eggplant. Pat anchovy fillets dry and cut into small pieces. Halve olives.

3. 3.

   Heat olive oil in a pan. Sauté onion, garlic, and chili pepper over medium heat for 2 minutes until translucent. Add diced eggplant and sauté for another 3 minutes. Add anchovy pieces and cook briefly until they break apart, then add olives.

4. 4.

   Deglaze the pan with diced tomatoes and let everything simmer gently on low heat for about 10 minutes uncovered. If needed, add a splash of reserved pasta water to keep the sauce silky. In the last 3 minutes stir in capers and oregano.

5. 5.

   Wash parsley, shake dry, remove leaves from stems, and roughly chop. Add drained spaghetti to the sauce and mix thoroughly. Sprinkle with parsley and lemon zest before serving.