Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, tuscan eggplant pasta. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Tuscan Eggplant Pasta is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Tuscan Eggplant Pasta is something that I have loved my whole life. They are fine and they look wonderful.
Baked Eggplant Recipes Baked Eggplant Slices Oven Roasted Eggplant Roast Eggplant Italian Pasta with Spinach, Artichokes, Sun-Dried Tomatoes, Capers, Garlic, and Pine Nuts! This is one of the tastiest things to make in your instant pot, and it's so EASY! It's deliciously creamy, amazingly hearty and just perfectly satisfying.
To get started with this particular recipe, we have to prepare a few ingredients. You can have tuscan eggplant pasta using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Tuscan Eggplant Pasta:
- Prepare 1 eggplant , peeled and cubed
- Take 1 large shallot, diced
- Get 3 clove garlic, minced
- Prepare 3 tbsp butter
- Prepare 3 tbsp olive oil
- Get 1/2 tsp salt & pepper, divided
- Make ready 8 oz Italian Trottole pasta
- Take 1 24 oz. jar marinara sauce (I used Barilla..yum!)
- Get 6 oz evaporated milk
- Prepare 1/4 cup kalamata olives
- Take 4 tbsp fresh oregano, roughly chopped
- Prepare 5 sundried tomatoes in oil, chopped
- Prepare 3 tbsp freshly grated romano cheese plus extra for topping garnish
Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. They are nutrient dense and high in antioxidants. A rustic and simple pasta dish that is light on calories and the budget but packed full of wonderful flavors. This tuscan chicken with tortellini is made with sautéd garlic, spinach, and sun dried tomatoes in a delicious sauce perfect for a quick weeknight meal.
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.
Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green We like it over angel hair pasta, but any type of pasta will work. You don't have to embrace the canned tomatoes. But you do have to accept them as a staple. This pasta salad follows this order — speckled with roasted eggplant, tangy feta, and fresh herbs, it's just While pasta salad is more often subjected to be a side dish, when it's done well, with flavorful. tuscan eggplant nutrition facts and nutritional information.
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