Eggplant Puttanesca with Spelt Spirals

Prep time 10 minutes
Cook time 15 minutes
Servings 2


1 packet spelt spiral pasta

¼ cup extra virgin olive oil 3 cloves garlic, finely sliced

2 tbsp dried chilli flakes

4 white anchovies, sliced 1 punnet cherry tomatoes, halved

1 small eggplant, diced 10 pitted kalamata olives

1 tbsp capers, drained

¼ cup basil leaves

1 cup pasta water ½ cup pecorino, grated Salt & pepper

Eggplant Puttanesca with Spelt Spirals


Cook pasta as per packet directions.

Heat the olive oil, garlic, chilli, anchovies and eggplant in a pan on medium heat, and sauté for 3-5 minutes.

Add olives, capers & tomato to the pan. Cook for a further 2 minutes and then add 1 cup of pasta water to the pan. Bring to the boil and then simmer for 6 minutes, stirring occasionally.

Strain the pasta and add it to the sauce.

Finally add the basil and serve with a good amount of grated pecorino.