Pasta con Pomodoro e Melanzane e Pomodoro

Pasta con Pomodoro e Melanzane e Pomodoro is a delightful Italian dish that combines tender pasta with a rich tomato sauce and roasted eggplant. This kosher recipe highlights the fresh flavors of Mediterranean cuisine, making it a perfect meal for any occasion.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Eggplant - 150 grams, diced
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Canned whole tomatoes - 400 grams
• Fresh basil - 10 grams, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Parmesan cheese (optional) - 30 grams, grated

Steps

1. Preheat the oven to 200°C (400°F).
2. Spread the diced eggplant on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 20 minutes, until tender and slightly caramelized.
3. While the eggplant is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
5. Add the canned whole tomatoes (with their juice) to the skillet. Use a wooden spoon to break them up and stir in the roasted eggplant. Season with salt and pepper, and let the sauce simmer for about 5-7 minutes.
6. If the sauce is too thick, add some reserved pasta water to reach the desired consistency. Stir in the chopped basil.
7. Add the cooked pasta to the skillet and toss to combine with the sauce. Cook for an additional 2 minutes to heat through.
8. Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from tomatoes and eggplant.
• High in dietary fiber, promoting digestive health.

Tags