Pasta con Melanzane e Pomodoro: A Step-by-Step Recipe Guide

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Pasta con Melanzane e Pomodoro

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Large skillet or frying pan
• Wooden spoon or spatula
• Colander for draining pasta
• Knife and cutting board
• Measuring cups and spoons

Ingredients

  

• Ingredients
• For the Pasta
• 12 ounces 340g of pasta (preferably penne or rigatoni)
• Salt for pasta water
• For the Sauce
• 1 medium eggplant diced (about 1 pound)
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 1 can 14 ounces of crushed tomatoes
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese optional

Instructions

 

• Method
• Step 1: Prepare the Ingredients
• Dice the Eggplant: Cut the eggplant into small cubes. This helps it cook quickly and evenly.
• Mince the Garlic: Chop the garlic finely to release its flavors.
• Step 2: Cook the Pasta
• Boil Water: Fill a large pot with water and add a generous amount of salt. Bring to a boil.
• Add Pasta: Once the water is boiling, add the pasta and cook according to the package instructions until al dente.
• Reserve Pasta Water: Before draining, save about 1 cup of pasta water. This will help adjust the sauce’s consistency later.
• Drain the Pasta: Drain the pasta in a colander and set aside.
• Step 3: Make the Sauce
• Sauté the Eggplant: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes until it becomes golden and tender.
• Add Garlic: Stir in the minced garlic and sauté for an additional minute until fragrant.
• Add Tomatoes and Seasoning: Pour in the crushed tomatoes and add the dried oregano. Stir well to combine. Season with salt and pepper to taste.
• Simmer the Sauce: Reduce the heat and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.
• Step 4: Combine Pasta and Sauce
• Combine Ingredients: Add the cooked pasta to the skillet with the sauce. Toss everything together gently, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
• Taste and Adjust: Taste the dish and adjust the seasoning if necessary.
• Step 5: Serve
• Plate the Pasta: Serve the pasta hot, garnished with fresh basil leaves and grated Parmesan cheese, if desired.
• Variations
• Vegetarian/Vegan: This dish is already vegetarian. For a vegan option, simply omit the Parmesan cheese.
• Add Protein: You can add grilled chicken or shrimp for extra protein.
• Spice it Up: For a spicy kick, add red pepper flakes while cooking the sauce.

If you’re looking for a delicious and comforting Italian dish, Pasta con Melanzane e Pomodoro is a fantastic choice! This recipe features tender pasta tossed with sautéed eggplant and a rich tomato sauce, making it a perfect meal for any occasion. From my own personal experience, I can say that this dish not only satisfies your taste buds but also showcases the beautiful simplicity of Italian cooking. Let me show you how I make this delightful dish.

Notes on What to Expect

When you make Pasta con Melanzane e Pomodoro, you can expect a rich and hearty dish that balances the sweetness of the tomatoes with the slight bitterness of the eggplant. The pasta absorbs the flavors of the sauce, creating a satisfying meal that is sure to impress.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Time to Stand: 5 minutes
• Total Time: 45 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 380 calories
• Cost of Ingredients: Approximately $10
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot for boiling pasta
• Large skillet or frying pan
• Wooden spoon or spatula
• Colander for draining pasta
• Knife and cutting board
• Measuring cups and spoons
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Melanzane e Pomodoro now.

Ingredients

For the Pasta

• 12 ounces (340g) of pasta (preferably penne or rigatoni)
• Salt (for pasta water)

For the Sauce

• 1 medium eggplant, diced (about 1 pound)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14 ounces) of crushed tomatoes
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese (optional)
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Melanzane e Pomodoro now.

Method

Step 1: Prepare the Ingredients

1. Dice the Eggplant: Cut the eggplant into small cubes. This helps it cook quickly and evenly.
2. Mince the Garlic: Chop the garlic finely to release its flavors.

Step 2: Cook the Pasta

1. Boil Water: Fill a large pot with water and add a generous amount of salt. Bring to a boil.
2. Add Pasta: Once the water is boiling, add the pasta and cook according to the package instructions until al dente.
3. Reserve Pasta Water: Before draining, save about 1 cup of pasta water. This will help adjust the sauce’s consistency later.
4. Drain the Pasta: Drain the pasta in a colander and set aside.

Step 3: Make the Sauce

1. Sauté the Eggplant: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes until it becomes golden and tender.
2. Add Garlic: Stir in the minced garlic and sauté for an additional minute until fragrant.
3. Add Tomatoes and Seasoning: Pour in the crushed tomatoes and add the dried oregano. Stir well to combine. Season with salt and pepper to taste.
4. Simmer the Sauce: Reduce the heat and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.

Step 4: Combine Pasta and Sauce

1. Combine Ingredients: Add the cooked pasta to the skillet with the sauce. Toss everything together gently, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
2. Taste and Adjust: Taste the dish and adjust the seasoning if necessary.

Step 5: Serve

1. Plate the Pasta: Serve the pasta hot, garnished with fresh basil leaves and grated Parmesan cheese, if desired.

Variations

• Vegetarian/Vegan: This dish is already vegetarian. For a vegan option, simply omit the Parmesan cheese.
• Add Protein: You can add grilled chicken or shrimp for extra protein.
• Spice it Up: For a spicy kick, add red pepper flakes while cooking the sauce.
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Melanzane e Pomodoro now.

Tips

• Salting Pasta Water: Don’t skip salting the pasta water; it enhances the flavor of the pasta.
• Fresh Ingredients: Use fresh tomatoes if available for a brighter flavor.
• Resting Time: Let the pasta rest for a few minutes before serving to help the flavors meld.

Substitutions for Specific Dietary Needs

• Gluten-Free: Use gluten-free pasta.
• Low-Carb: Substitute pasta with spiralized zucchini or cauliflower rice.
• Nut-Free: This recipe is nut-free, but ensure any additional ingredients you add are also nut-free.

Nutritional Information Per Serving

• Calories: Approximately 380
• Protein: 10g
• Carbohydrates: 55g
• Fat: 12g
• Fiber: 5g
• Sodium: Varies based on added salt

I hope this guide has made making Pasta con Melanzane e Pomodoro seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment!