Rigatoni Puttanesca

This was the first dish I made from Blue Apron. Puttanesca is a classic Sicilian sauce made with olive oil, tomato, capers and aromatics. I was excited to cook with eggplant since I don’t ever really eat it. I added some extra red pepper flakes to make it spicy and was quite pleased about the bright flavors of this dish when finished and garnished with fresh oregano and Parmesan cheese.


  • 8 Ounces Rigatoni Pasta
  • 4 Ounces Cherry Tomatoes
  • 3 Cloves Garlic
  • 1 Eggplant
  • 1 Red Onion
  • 1 Bunch Oregano
  • 2 Tablespoons Butter
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Capers
  • Cup Grated Parmesan Cheese
  • Teaspoon Crushed Red Pepper Flakes
  1. Prep the ingredients: Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the stem end of the eggplant; large dice. Peel the onion and cut into large wedges; separate the layers. Peel and thinly slice the garlic. Halve the cherry tomatoes. Pick the oregano leaves off the stems; discard the stems.
  2. Brown the eggplant: In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplant in a single layer; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until browned. Transfer to a plate. Wipe out the pan.
  3. Cook the pasta: While the eggplant browns, add the pasta to the pot of boiling water. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain the cooked pasta thoroughly.
  4. Start the sauce: While the pasta cooks, in the pan used to brown the eggplant, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the tomato paste. Cook, stirring occasionally, 1 to 2 minutes, or until dark red.
  5. Finish the sauce: Add the browned eggplant, cherry tomatoes, capers and ½ cup of water to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thickened and saucy.
  6. Finish the pasta and plate your dish: To the pan of finished sauce, add the cooked pasta, butter, half the oregano, all but a pinch of the Parmesan cheese and half the reserved pasta cooking water. Cook, stirring frequently, 2 to 4 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.)
  7. Remove from heat. Season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the remaining oregano and Parmesan cheese. Enjoy!



Photo and recipe via Blue Apron


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