Pasta con le Melanzane e Salsa di Pomodoro Secchi

Pasta con le Melanzane e Salsa di Pomodoro Secchi is a delightful Italian dish that combines the rich flavors of roasted eggplant with sun-dried tomato sauce, creating a hearty and satisfying vegetarian meal. This dish is perfect for a cozy dinner, bursting with Mediterranean flavors and textures.

Pasta con le Melanzane e Salsa di Pomodoro Secchi
30 minutes
Difficulty: Medium
Italian
450 kcal

Ingredients

  • Pasta (fusilli or penne) - 200 grams
  • Eggplant - 1 medium (about 250 grams)
  • Sun-dried tomatoes - 50 grams
  • Garlic - 2 cloves
  • Olive oil - 3 tablespoons
  • Fresh basil - a handful (about 10 leaves)
  • Parmesan cheese - 30 grams (for serving)
  • Salt - to taste
  • Black pepper - to taste

Steps

  1. 1. Begin by preparing the eggplant. Cut it into 1 cm cubes, sprinkle with salt, and let it sit for 10 minutes to draw out excess moisture.
  2. 2. Rinse the eggplant cubes under cold water and pat them dry with a paper towel.
  3. 3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant cubes and sauté for about 8-10 minutes, stirring occasionally, until they are golden and tender.
  4. 4. While the eggplant is cooking, bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  5. 5. Mince the garlic and add it to the skillet with the eggplant, cooking for an additional 1-2 minutes until fragrant.
  6. 6. Chop the sun-dried tomatoes and add them to the skillet, stirring to combine with the eggplant and garlic.
  7. 7. Add the drained pasta to the skillet along with a little reserved pasta water to create a sauce. Toss everything together until well combined.
  8. 8. Season with salt and black pepper to taste, and stir in fresh basil just before serving.
  9. 9. Plate the pasta and finish with a drizzle of olive oil and a sprinkle of grated Parmesan cheese.

Nutrition

  • Calories: 450
  • Protein: 12 g
  • Carbs: 60 g
  • Fiber: 6 g
  • Sugar: 5 g
  • Sodium: 500 mg
  • Cholesterol: 10 mg
  • Total Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 15 g
  • Water: 0.2 L

Health Benefits

  • Rich in fiber from eggplant, aiding digestion.
  • Contains healthy fats from olive oil, promoting heart health.

Tags

ItalianVegetarianSupper