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Crusty Puttanesca

pasta

1 teaspoon olive oil
3 cloves garlic; minced
1 onion; chopped
1 1/2 teaspoons (each) dried basil and oregano
1 1/4 teaspoons salt
1 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon hot pepper flakes
1/2 cup pitted oil-cured olives; chopped
3 tablespoons capers
1 eggplant; peeled and cubed
2 cans (28 oz) tomatoes; chopped
3 tablespoons tomato paste
4 cups radiatore or fusilli pasta
1 cup part-skim mozzarella cheese; shredded
1/4 cup Parmesan cheese; freshly grated

In Dutch oven, heat oil over medium heat; cook garlic and onion, stirring occasionally, for about 3 minutes or just until softened. Stir in basil, oregano, salt, sugar, pepper and hot pepper flakes. Add olives, capers and eggplant; cook for 1 minute. Pour in 1/2 cup water; cover and coo, stirring occasionally, for about 8 minutes or until eggplant is tender. Stir in tomatoes and tomato paste; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, for 30 minutes. Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or just until tender but firm; drain well and add to sauce, stirring to coat. Sprinkle with mozzarella, then Parmesan. Bake in 375 F oven for about 20 minutes or until cheese is melted and becoming golden. Let stand 10 minutes before serving.

Contributor: Canadian Living Magazine

Yield: 6 servings.

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