Santa Barbara
48° F
Clear
Clear
Santa Maria
54° F
Overcast
Overcast
San Luis Obispo
53° F
Overcast
Overcast
Ventura
51° F
Mostly Cloudy
Mostly Cloudy

Long fusilli with ratatouille

Published On: Apr 24 2012 01:58:55 PM CDT
Updated On: Oct 05 2012 05:17:54 AM CDT
Fusilli pasta

joannawnuk/iStock

Eggplant's called "the king of vegetables" for a good reason. It allows you to create a hearty sauce without meat. The chunky sauce is compatible with a toothsome and visually interesting pasta, such as long fusilli or perciatelli. I especially like to garnish the servings with dollops of creamy goat cheese; everyone loves the flavor, texture, and aroma as it melts into the eggplant sauce.

12 ounces long fusilli

2 tablespoons olive oil

1 pound unpeeled eggplant, cut into 2-inch-long, ¼-inch-thick, by ½-inch-wide strips; about 4 cups

½ cup coarsely chopped onion

½ cup coarsely chopped green bell pepper

4 cloves garlic, minced

3 medium tomatoes, cut into ½-inch cubes (about 3 cups)

1 tablespoon capers, drained and rinsed

1 tablespoon chopped fresh oregano or ½ teaspoon dried oregano

½ teaspoon freshly ground pepper, or to taste

¼ teaspoon salt, or to taste Freshly ground pepper, toasted pine nuts, and freshly grated Parmesan cheese for garnish

Bring a large pot of salted water to a boil over high heat; add the fusilli. When the water returns to a boil, stir occasionally to separate the fusilli. Reduce the heat to medium-high and cook until al dente, about 8 to 10 minutes, or according to package instructions.

Meanwhile, heat the oil in a large nonstick sauté pan over medium-high heat. Add the eggplant, onion, bell pepper, and garlic; cook, stirring occasionally, until the eggplant is nearly tender and lightly browned, about 5 to 6 minutes. Reduce the heat to medium; stir in the tomatoes, capers, oregano, pepper, and salt. Cook, stirring occasionally, until the tomatoes are softened, about 3 minutes. Taste and adjust the seasoning.

When the pasta is done, drain well. Transfer to shallow pasta bowls; top the servings with the eggplant sauce.

Comments

The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms Of Service and the comment you are posting is in compliance with such terms. 
blog comments powered by Disqus