Barilla | How to make vegetarian Spaghetti with eggplant and zucchini and Basilico sauce
Spaghetti with eggplant, zucchini and Basilico sauce.
Ingredients for 4 people:
- 400g Barilla Spaghetti N.5
- 1 jar Barilla Basilico sauce
- 100g eggplant, sliced
- 100g zucchini, sliced
- 50g Parmigiano, grated
- 20ml Extra Virgin olive oil
Method:
1. Wash the zucchini and eggplant. Cut them into slices.
2. Bring a large sauce pan of water to the boil. Once boiling add rock salt, we recommend 7 grams per litre of water.
3. Drop the Spaghetti into the boiling salted water, stir and cook as per the instructions on the box.
4. At the same time, in a non-stick pan with Extra Virgin olive oil, cook the zucchini and the eggplant. When they are tender, add the Basilico sauce.
3. Drain the Spaghetti one minute before the suggested cooking time, and toss in with the sauce. Cook for the final minute.
4. Serve with grated Parmigiano Reggiano and a drizzle of olive oil.
SKILL : CASUAL
PREPARATION TIME : 20 MINS
COOKING TIME : 12 MINS
Note: Leave out the cheese for a VEGAN recipe.
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EGGPLANT TOMATO PASTA WITH RICOTTA | EGGPLANT PASTA
This video is a my favorite recipe ! Eggplant tomato pasta with ricotta cheese is the best dish ever! The tomatoes & the eggplant is so fresh from my garden and that makes it even better! Hope you try this recipe & it become your favorite as well. Please don't forget to like & subscribe!
I do appreciate your support! ❤️????
*** EGGPLANT TOMATO PASTA WITH RICOTTA RECIPE***
14 oz cooked prepared penne pasta ( you can use any pasta you like)
2 Medium size eggplant
10 pieces ripe tomatoes, chopped
14 oz ricotta cheese
1/2 medium sized onion, chopped
2 cloves garlic, chopped
2 Tbsp olive oil
1 Tbsp dried oregano
2 Tbsp parmesan cheese
Fresh sweet basil
salt & pepper to taste
INSTRUCTION: Please watch the video! Thank you!
Music : Roa - No Regrets
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90 year old Caterina makes Sicilian 'lasagne' with eggplant & tomato sauce
Caterina's lasagne are tagliatelle ribbons which she dresses with a fresh tomato and eggplant sauce, using vegetables from her garden. This is an excellent summer pasta dish from Sicily! I suspect the good housewives of Sicily were making this dish long before an enterprising chef gave it the name 'pasta alla Norma'. And as stated in the voiceover, lasagne is a generic word used to describe flat sheets and shapes of pasta. Caterina uses 'lasagne' and 'tagliatelle' to describe her pasta in this session. Both are correct.
Ingredients:
2 medium eggplant/aubergines, sliced lengthways and halved
1 onion, sliced
1 garlic clove, sliced
4 large flavoursome tomatoes
3 tablespoons extra virgin olive oil for the sauce, plus more for frying the eggplant (or use a neutral vegetable oil for frying them)
plenty of fresh basil leaves (around 25g)
100g grated ricotta salata
For the pasta, halve the quantities Caterina uses (unless you are hosting a party).
250g semolina flour (semola rimacinata)
2 eggs and a tablespoon or two of water (it depends on the size of your eggs). Alternatively, omit the eggs and use 125g water
Easy Eggplant Tomato Spaghetti - Youtube - Vegan
Super easy and tasty Eggplant Tomato Spaghetti. Nothing to it. A great simple mid-week meal. Healthy, vegetarian, and vegan.
1 EGGPLANT
1 CAN TOMATOES
2TSP OREGANO
135 GRAMS OF TOMATO PASTE
1TBSP GARLIC
SALT PEPPER AND OIL
2 CUPS OF SPAGHETTI
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Easy Eggplant Tomato Spaghetti - Youtube - Vegan
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The Most Delicious Roasted Eggplant Pasta Sauce!!
I know this looks familiar because it is. Yesterday I made this into a spread and today we are making the best pasta dish ever. In Bulgaria we are huge lovers of eggplant and absolutely love our dips. Our famous eggplant spread is called “ Kyopolou ” and it’s traditionally made with roasted bell peppers as well. I didn’t have any on hand so I made a version of it which I know you will all absolutely love. I personally sauté the onions and garlic instead of adding raw garlic to spreads because I feel it adds way more flavour but feel free to make this spread any way you wish. It is incredible with bread, on sandwiches, and even with pasta like this. You will need:
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2 medium-large eggplants
drizzle of olive oil for the eggplant + 2 teaspoons for the sautéing
salt to taste
1 finely diced onion
3 minced garlic cloves
1 cup tomato sauce (marinara sauce)
pasta of choice
1/4 cup starchy pasta water
parsley and parm for garnish
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Please note: I used only 1 cup of the eggplant spread and boiled 1 heaping cup of pasta (70 grams) for one portion. If you want to add a chopped roasted red bell pepper with the onions please go ahead as it’s absolutely delicious.
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Pre-heat oven to 425F. Wash and cut the stem off the eggplant and cut it in half. Scoring your eggplant is optional. Add a drizzle of olive oil on each halve and sprinkle of salt. Flip them upside down and bake until they are soft and a knife is inserted easily into the skin. It should take 45-60 min. depending how big or small the eggplant is. Take it out, let it cool and scoop out the flesh. In a pan on the stove on medium-high heat sauté the onions in a touch of olive oil and once they are translucent stir in the garlic. Add the eggplant and break it up with the spatula. Add salt to taste as well as the tomato sauce. Boil your pasta of choice in salted water and stir it in with as much of the eggplant sauce as you like along with some of the starchy cooking water. Enjoy and follow for more????
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pasta with eggplant and tomato sauce recipe
pasta with eggplant and tomato sauce recipe ↓⠀
• ½ tablespoon of olive oil per person, plus more for drizzling ⠀
• ½ eggplant per person, chopped
• 125g small tomatoes per person, cut in half⠀
• 1 clove of garlic per person, whole
• about 80g of pasta per person ⠀⠀
• salt⠀
• pepper⠀⠀
• basil ⠀
1. steep the eggplant in lots of salt for 30 minutes in a colander, then rinse off with water and pat dry with paper towels
2. preheat oven to 200°C ⠀
3. put eggplant on baking paper on a baking sheet, drizzle lightly with olive oil, season with (very little) salt and pepper and cook for 30 minutes⠀
4. add olive oil and garlic to a pan on medium high heat and cook until fragrant ⠀
5. add tomatoes, (very little) salt, pepper and allow to cook for about 10 minutes and reduce (while mashing tomatoes)⠀
6. once reduced, add roasted eggplants, turn down heat to medium, remove garlic, add reserved pasta water, stir in whole basil leaves ⠀
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