Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, tuscan eggplant pasta. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Spoon the remaining pasta sauce over the eggplant and drizzle with the heavy whipping cream. This is especially wonderful when locally grown asparagus is in I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think!. Vegan Eggplant Pasta Sauce - Easy Pasta Sauce - Tomato Pasta Sauce. sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe.
Tuscan Eggplant Pasta is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Tuscan Eggplant Pasta is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have tuscan eggplant pasta using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tuscan Eggplant Pasta:
- Get 1 eggplant , peeled and cubed
- Prepare 1 large shallot, diced
- Prepare 3 clove garlic, minced
- Prepare 3 tbsp butter
- Get 3 tbsp olive oil
- Prepare 1/2 tsp salt & pepper, divided
- Get 8 oz Italian Trottole pasta
- Prepare 1 24 oz. jar marinara sauce (I used Barilla..yum!)
- Get 6 oz evaporated milk
- Get 1/4 cup kalamata olives
- Prepare 4 tbsp fresh oregano, roughly chopped
- Prepare 5 sundried tomatoes in oil, chopped
- Get 3 tbsp freshly grated romano cheese plus extra for topping garnish
Dinner Italian Vegetarian Pasta and Noodles. Sweet-sour eggplant caponata makes a great sauce for pasta. Two teaspoons of red pepper flakes give this pasta plenty of kick. Halfway to ratatouille, this easy-breezy pasta has eggplant, zucchini, and tomatoes.
Steps to make Tuscan Eggplant Pasta:
- Peel and cube eggplant. Sprinkle with 1 tsp salt and let it sit for 20 minutes to draw out some of the water. After 20 minutes, pat the eggplant with a paper towel.
- Spray a baking sheet with non stick cooking spray. Drizzle just a small amount maybe 2 tbsp. over eggplant and use half the salt & pepper. Toss to coat well. Roast the eggplant for 20 to 25 minutes at 375°. Once done, remove from oven and set aside for sauce.
- In a medium pot cook pasta separately. Drain and set aside.
- In a large skillet, add butter and olive oil. Toss in shallots and garlic and over medium high heat saute until shallots are transclucent.
- Add marinara sauce and evaporated milk. Stir well. Stir in remaining ingredients and pasta. Serve warm with freshly grated romano cheese on top.
This summery pasta is just as much about the vegetables as it is about the pasta itself The star of the dish is the roasted eggplant, which caramelizes and softens in the oven Those tender browned cubes. Diced eggplant turns tender and tasty sautéed with garlic and olive oil. We like it over angel hair pasta, but any type of pasta will work. Serve with freshly grated Parmesan cheese and a mixed green. Looking for an easy pasta sauce recipe?
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