Fusilli con Melanzane

Fusilli con Melanzane is a delightful gluten-free pasta dish that combines the earthy flavors of roasted eggplant with a rich tomato sauce. This comforting meal is not only satisfying but also showcases the vibrant essence of Italian cooking.

Ingredients

• Fusilli gluten-free pasta - 200 grams
• Eggplant (aubergine) - 1 medium, diced
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Canned crushed tomatoes - 400 grams
• Fresh basil leaves - 10, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - 30 grams, grated

Steps

1. Bring a pot of salted water to a boil and cook the gluten-free fusilli pasta according to package instructions until al dente.
2. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
3. Add the diced eggplant to the skillet and sauté for about 5-7 minutes until softened and slightly browned.
4. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
5. Stir in the canned crushed tomatoes and season with salt and black pepper. Let the sauce simmer for about 10 minutes.
6. Once the pasta is cooked, drain it and reserve a little pasta water.
7. Add the cooked pasta to the skillet with the tomato and eggplant sauce, tossing to combine. If the sauce is too thick, add a splash of reserved pasta water.
8. Stir in the chopped fresh basil and adjust seasoning if necessary.
9. Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber from eggplant, promoting digestive health.
• Contains antioxidants from tomatoes and basil that may help reduce inflammation.

Tags