Ingredients with Measurements:
- 1 lb. crocetta pasta
- 2 medium-sized eggplants, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz.)
- 1/2 cup vegetable broth
- 1/4 cup olive oil
- 1 tsp. dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Special equipment needed:
- Large pot for cooking pasta
- Large skillet for cooking sauce
Step-by-step instructions:
1. Cook the crocetta pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
3. Add the diced eggplant to the skillet and cook until tender, about 10 minutes.
4. Pour in the can of diced tomatoes and vegetable broth. Add the dried oregano, salt, and pepper. Stir to combine and bring to a simmer.
5. Simmer the sauce for about 10 minutes, or until the sauce has thickened slightly.
6. Add the cooked crocetta pasta to the skillet and toss to coat with the sauce.
7. Serve hot with grated Parmesan cheese on top.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 52g
Protein: 10g
Substitutions for ingredients:
- You can use any type of pasta you prefer instead of crocetta pasta.
- You can substitute chicken or beef broth for the vegetable broth.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add cooked Italian sausage or ground beef to the sauce for a meaty version.
- Add chopped fresh basil or parsley to the sauce for extra flavor.
- Use zucchini instead of eggplant for a different twist.
Tips and tricks:
- Be sure to salt the eggplant before cooking to remove excess moisture and bitterness.
- Don't overcook the eggplant or it will turn mushy.
- Reserve some of the pasta water to add to the sauce if it's too thick.
Storage instructions:
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates. Garnish with fresh herbs or grated Parmesan cheese.
Garnishes:
Fresh herbs, grated Parmesan cheese
Pairings:
Serve with a side salad and crusty bread for a complete meal.
Suggested side dishes:
Side salad, garlic bread
Troubleshooting advice:
If the sauce is too thick, add a splash of pasta water to thin it out. If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Be sure to cook the eggplant thoroughly to avoid any risk of foodborne illness.
Food history:
Crocetta pasta is a type of pasta that is shaped like a small wheel or wagon wheel. It is commonly used in Italian cuisine.
Flavor profiles:
This dish is savory and slightly sweet, with a rich tomato sauce and tender eggplant.
Serving suggestions:
Serve this pasta dish as a main course for a hearty and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian