Roasted Tomato & Eggplant Pasta Puttanesca: fast, fiery and intensely tomato flavoured, with golden roasted eggplant, capers, olives, basil and parmesan. Jump to Recipe
Life deals in unexpected roadblocks. Detours and speed bumps.
Never at the right time – not that there ever is a right time – and sometimes completely out of the blue. I didn’t know I would be writing this post a few days ago, and I apologize for the slight negativity around here today – I hope you can bear with me! The year before last, in September 2014, I was diagnosed with a sacral stress fracture (right at the bottom of my spine), clean through the bone. A straight-forward run suddenly became painful, walking was a challenge, and after an MRI I was restricted to crutches for a few months. The October Melbourne half-marathon that I had been training for was over – impossible.
Okay, I thought. It too will pass. I focused on exams, swam and biked (possible as non-weight-bearing exercise). Walking, then running, was gradually reintroduced. By October 2015, I ran the Melbourne half-marathon. I loved it: set goals for next year and kept running – mainly on beaches and off-road to reduce the surface impact. I assumed I was fully recovered.
A gnawing pain in my lower back and leg made itself known last weekend. That afternoon I was hobbling, subconsciously aware that this was an all-too-familiar feeling, scarily reminiscent of my months on crutches, and absolutely dreading the result. An MRI has shown the same old fracture line still sitting there – perhaps with less oedema/inflammation than last time, but not resolved. I was gutted.
And I know that this will also get better with time, and rest, and patience. I will finally kick it – ensure it is fully gone for good. I will get over it. Despite that, I can’t deny that it remains incredibly disappointing: only a few days later, it still feels raw. Like I’m a little bit broken, and my bones just don’t want to work for me.
But unexpected challenges and mishaps are part of what make us us. I only hope that I can learn from it, become more mentally resilient, perhaps even be a more understanding human being and doctor in future. Having at least a little more insight into a patient’s pain when they walk through the door, or lie in a hospital bed. The utter shittiness of not being able to what you can normally do, restricted by your own body’s human limitations, your very cells. And I know many, many people have it a million times worse than me – I can hardly imagine it. The emotional pain of losing someone must be incomparably debilitating – a scar that never heals at all.
“You may not control life’s circumstances, but getting to be the author of your life means getting to control what you do with them.” – Atul Gawande. Being Mortal: Medicine and What Matters in the End
I just need to remind myself of this over the coming months.
Times like these do require a bit of comfort food, however. And I truly believe that comfort food is a real thing. Take this pasta puttanesca. The actions of preparation – in cutting tomatoes, roasting them until wrinkly, sweet and charred-edged, their juices running hot along the baking paper. Eggplant, tender and golden, the saltiness of capers and olives, the slight mouth-warming heat of chilli and anchovies sizzling together in a skillet. Ribbons of spaghetti transformed by boiling water, the dish elevated by sharp leaves of fresh basil, a sun-shower of parmesan. The time spent cooking is unique – a kind of connection with your own mind, undistracted by the news, a book, Facebook or the TV. It is difficult to day dream or plan what you have to do next without making mistakes, so we are forced to exercise some level of focus. Every nagging task that needs to be done has to be put on hold for a period – we have to eat, after all. I find it hard to be grumpy when I’m cooking!
This pasta puttanesca is a slight departure from the original. It was apparently named after prostitutes in Italy (hence the translation to ‘slut’s spaghetti’) as it was a meal easily thrown together from left-over cans in the pantry: tinned tomatoes, anchovies, olives, capers, chilli flakes, olive oil, pasta. Fiery, salty and with an intense tomato flavour- it is a satisfying sauce. However, in the midst of summer I couldn’t ignore the cheap bags of tomatoes in the shops, the best quality we will get all year. Fresh tomatoes by themselves have nowhere near the magnitude of flavour of the canned variety except after a really long, slow roast – which in some ways defeats the purpose of a fast pasta puttanesca dish. In the end, to boost the flavour I tossed the fresh tomatoes in a mixture of crushed garlic, olive oil and tomato paste before roasting them, resulting in a richness light years better than canned. I also added eggplant – but that is easily skipped over if you are not an aubergine lover.
Cook’s notes
- If you want more of a sauce, like I did, rather than disparate pieces of tomato, puree half of the roasted tomatoes and leave the other half whole – the best of both worlds. Another option if tomatoes aren’t as freely available would be to use half fresh tomatoes, roasting them in half the garlic/tomato paste mixture (and NOT pureeing any), and then add a 400g can of chopped tomatoes in puree as the remaining half of the tomatoes.
- I used a mix of colourful cherry tomatoes and whole tomatoes, but whatever is available will work fine.
- This recipe makes enough for 6-8, depending on how much pasta you eat, but is easily halved.
- I often serve it with panko-crumbed white fish (usually gurnard or tarakihi), or grilled chicken thighs. Beans, broccoli or zucchini if you want more greens. Always crusty oven-heated ciabatta and olive oil.
- 1.6 - 1.8 kg tomatoes (half cherry, half regular - or whatever suits you)
- 130 g tin of tomato paste (roughly 5 tablespoons)
- 5 tablespoons olive oil
- 6 cloves of garlic , minced
- 3 teaspoons sugar
- 2 eggplants
- extra olive oil for cooking eggplant and anchovies
- 16-20 anchovies , drained of liquid (80g jar - but that includes the liquid)
- 1/2 - 1 teaspoon dried chilli flakes (depending on heat preference)
- 1/2 cup olives
- 1/3 cup capers
- spaghetti , to serve (amount depending on how much you normally eat). I use 2 x 400g packets of fresh spaghetti for 6-8 people.
- fresh basil
- fresh parmesan , grated, to serve
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Preheat the oven to 200°C and line a large baking tray (or 2, if they are small) with baking paper.
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Chop the cherry tomatoes in half, and regular tomatoes into 8-10 chunks each. Lay out on the baking tray.
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In a small bowl, combine the tomato paste, 5 tablespoons olive oil, garlic and sugar. Toss mixture through the chopped tomatoes to coat.
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Place in the oven and roast for 25-30 minutes.
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At the same time, slice the eggplant into 1cm thick rounds. Use a pastry brush to brush a thin coating of olive oil onto each side of the eggplant slices and season with salt & pepper. (Using a pastry brush or similar means you can use much less olive oil as you can spread it over the surface - otherwise it soaks in very quickly.)
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Place the eggplant in a single layer on a baking tray and cook for 30 minutes, flipping the eggplant over after 15 minutes. The eggplant should have golden patches on each side and be cooked through. This may take slightly longer if your oven is very full with the tomatoes as well - if you don’t have room, you can cook the eggplant in a pan or on a barbecue - you may need more olive oil but it won’t take as long.
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Put on a pot of boiling water for your pasta.
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About 5 minutes before your tomatoes and eggplant is done, place the anchovies, chilli flakes and 3 tablespoons olive oil in a large pan over medium heat. Cook, stirring, for 5 minutes, breaking up the anchovies into little bits as you go.
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Place half the roasted tomatoes in a food processor and puree to a sauce consistency.
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Add the pureed sauce and the remaining roasted tomatoes to the pan with the anchovies, stirring to combine. Add the olives and capers. Chop the roasted eggplant into chunks and add to the sauce.
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Cook the pasta according to packet instructions.
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Stir the sauce through the pasta and serve with fresh basil and parmesan.
Claudia, so sorry you are having to deal with this setback. It’s so frustrating to be dealt with these kind of obstacles, but they will only make you stronger and more resilient. You’re so brave and will heal from this.
I think you made a great choice in finding some comfort in pasta. Italian food is always such a comforting thing, and this pasta puttanesca looks so incredibly good. I love the way you styled the pasta and photographed it too – gorgeous!!
Feel better, honey! <3
Thanks so much Beeta. The disappointment is gradually fading, replaced by resignment – but words like yours make it that little bit easier, and put a smile on my face! So good to hear from you, hope you are having the best week xx
Hi Claudia-
This is only my first visit here. I don’t know you, but I’m sorry that you’re dealing with that. Maybe it won’t be nearly as bad as last time… (Hopefully!) But I can still imagine how frustrating and disappointing it must feel. I know that when I’m not doing well physically I really struggle to cope with it emotionally/mentally. Last spring I had an eye infection that lasted for two days, and was SO grateful to have it go away. And that was only two days! I can’t imagine having gone through what you have. You can do it, though <3 You seem really determined and optimistic for a bad situation. And yes… there's always food (Seriously, I think all food is comforting, as long as it's yummy and mildly healthy)
This recipe looks delicious. I do love eggplant and have been needing more eggplant recipes in my kitchen. Also, pasta dishes are always crowd pleasers in my home. Thanks for sharing this! Beautiful photography, as well 🙂 Keep your chin up!
Hi Amber! Thank you, that really does mean a lot – they do say it isn’t as bad as last time, and I guess I know what to expect so hopefully that will be easier! Eggplant is the best – it is in season around here at the moment so trying to use it as much as possible! Thanks so much for stopping by x
Claudia, I am so so so sorry you are having to go through this. But we have all be through things and we all deal and heal 🙂 We are women Hear us roar 🙂 Apparently whatever pain you are going through…is not at all putting a damper on your amazing writing skills OR your INSANE photos! Gorgeous!!! Love the darkness in the photos and the bright tomatoes just popping.
And um I love that it translates to Slut’s Spaghetti! I need to make me some slut’s spaghetti! It looks so utterly delicious and comforting. YUM! I hope you feel better soon!
Aw thanks so much Mila!! You are far too kind! hahah slut’s spaghetti is a funny translation – but I can so picture this as a meal you might make when emptying out the cupboards of various cans and jars. <3
So sorry to hear about your injury coming back, Claudia 🙁 that just… sucks. My brother suffered with recurring illness all through his science degree right up until he started medical school… and then he recovered from it and is still fine. But I think he went through SO much shit for several years that it helped him become a better doctor who is truly able to empathise with those who are going through a similar thing. Pain can be so subjective. So like you said, hopefully this will help you out in your practice in the future!
I love your styling here – really nailed the dark and moody food photography, maybe it’s a fitting reflection of your current mood/state of mind. Wishing you all the best in your recovery over the next few months!
Claudia, I’m so sorry that you’ve encountered this setback. I think what you’ve done in the past: staying as active as your body lets you and building strength both mental and physically is the best way to coup. Of course some good ol’ comfort food certainly does help the soul. The dish is gorgeous, your photos are stunning, and I’m wishing you a speedy recovery! Get better soon my dear 🙂
Thank you for all your kind thoughts Kathleen! Luckily this week has been spent moving into a new house in Melbourne which has provided lots of distraction from my frustration haha – and then uni starts tomorrow (not looking forward to it, I must admit) – but it has been a good time to be busy! Hope you had a lovely weekend xx
It is so frustrating to feel like something is happening to you that you have no control over. I’m so sorry you are dealing with that! It sounds like you were able to make the most of it last time this happened, and I’m sure you will do it again. In the meantime, this spaghetti looks like just the thing to bring a little comfort. Beautiful photos too!
<3 thanks Meghan! I guess it is strange that something as natural or simple as running can injure us so badly and suddenly - but I'll get over it! With the help of spaghetti...haha :) hope you are having a lovely weekend! x
Sorry to hear about your sore back Claudia! But you are right, you beat it once, you can beat it again. Meanwhile I am in love with this gorgeous pasta (I should NOT visit your blog when I’m hungry) and in particular your moody photography. Amazing!
Thanks Jess! Suddenly seemed to click with the dark photography the other day when I had struggled a bit with it before, mainly sticking to bright and white – not sure what changed! <3
I am sorry to hear about you sore back, it’s really painful. And this pasta looks super stunning and full of exotic flavors. Felling hungry now!
Thanks so much Anu <3
Thinking of you, and I hope you heal quickly!!! P.S. I’m going to convince Andrew we need to make this pasta ASAP. It looks much too delicious to pass up!!! <3
Thank you!! Apparently it is super unusual to get another stress fracture in the exact same place that has already healed (because the bone callous is meant to be really strong), but it isn’t as bad as last time on the MRI so hopefully will be quicker off crutches! Would love to know how the pasta goes! xx
Oh Claudia I really feel for you! I’m a runner too and over the years I’ve had numerous injuries, some new and some recurring, so I know how frustrating and heartbreaking setbacks like this are. Just keep reminding yourself that you’ll get through this but also that it’s totally fine for you to feel annoyed about it. I’ve cried over injuries more times than I can count! I’ll keep my fingers crossed for a swift recovery for you! On the upside, this pasta looks so tasty and gorgeous photography as always! x
Thank you Erika, sorry to hear that you have been in the same boat. Running injuries are the worst – so demanding on your body and joints I guess! Hope your week is going well, so nice to hear from you! xx
Oh Claudia, life can be so hard. It’s frustrating when you’re not feeling well because then, it’s hard to be productive and do those things in life that you love, like run. I’m sorry your dealing with this again. My hope is that it wont last long and that your body will fight this and be done with it. You are resilient.
I am completely taken by the flavors and beautiful photography of this recipe! It has all the things I love and hello, carbs! I’ll have to convince Rob about the eggplant or better yet, I’ll just pick it off his plate! I can just imagine all the salty briny flavors in this! I can’t wait to give it a go! Gorgeous, gorgeous, Claudia!
Thank you so much Traci, that means a lot! I am gradually getting over it – being able to go swimming this week has helped, and I will hopefully be able to do some cycling soon.
The photos came out better than I had hoped – it is funny, when you do something in a rush sometimes it turns out better than anything carefully planned out! I pick the eggplant off my brother’s plates too. So lovely to hear from you, hope your week is going well! xx
I’m so sorry to hear you’re going through all this, Claudia, and I admire your attitude in the face of the whole situation. Sending you healing vibes, and in the meantime enjoying this very gorgeous pasta dish! Embrace the carhy goodness, I say! Take care of yourself and all the very best for your recovery 🙂
Thank you Lisa, that means a lot! Carby goodness is the best – I’m not sure how I would live without pasta and bread haha! x
I know the feeling of your body betraying you and going from complete and utter freedom to debilitating restriction so thank you for sharing. So many people hide their pain that you can sometimes feel like you are struggling alone. And I don’t feel you are being negative at all. You are being honest with a lot of strength and persistent positive action. This looks and sounds amazing (you really painted a tantalizing picture with your words and pictures) and I feel like I can already taste the flavors. Hope you start feeling better soon!
So sorry to hear about your back : ( Just keep up the positive outlook on life (and of course a belly full of delicious food) and that is all you will need. This pasta looks amazing and I can’t wait to try it’s “slutty” bits!