Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 medium eggplant, diced
- 1 medium zucchini, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
- 2 tablespoons tomato paste
- 2 cups cooked farfalle pasta
- 1/4 cup freshly grated Parmesan cheese
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the eggplant and zucchini and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Add the garlic, oregano, red pepper flakes, salt, and black pepper and cook, stirring, for 1 minute.
4. Add the vegetable broth and tomato paste and stir to combine.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the cooked farfalle pasta and stir to combine.
7. Sprinkle with the Parmesan cheese and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information (per serving):
Calories: 243
Fat: 8g
Carbohydrates: 34g
Protein: 9g
Substitutions for Ingredients:
- Olive oil can be substituted with canola oil or avocado oil.
- Eggplant can be substituted with mushrooms or bell peppers.
- Zucchini can be substituted with summer squash or bell peppers.
- Vegetable broth can be substituted with chicken broth.
- Tomato paste can be substituted with tomato sauce.
- Farfalle pasta can be substituted with penne pasta or macaroni.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
Variations:
- Add 1/2 cup of cooked chickpeas for added protein.
- Add 1/2 cup of frozen peas for added color and nutrition.
- Add 1/4 cup of chopped fresh basil for added flavor.
- Add 1/4 cup of chopped fresh parsley for added flavor.
Tips and Tricks:
- Make sure to dice the eggplant and zucchini into small, uniform pieces so that they cook evenly.
- Be sure to stir the vegetables occasionally to prevent them from sticking to the bottom of the skillet.
- If the sauce starts to get too thick, add a bit more vegetable broth to thin it out.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
Serve the fartura with eggplant and zucchini in shallow bowls with a sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil.
Garnishes:
- Chopped fresh parsley
- Chopped fresh basil
- Grated Parmesan cheese
- Drizzle of olive oil
Pairings:
- A crisp white wine such as Pinot Grigio or Sauvignon Blanc
- A light red wine such as Pinot Noir or Chianti
- A light beer such as a lager or pale ale
Suggested Side Dishes:
- A simple green salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the vegetables are not cooking evenly, reduce the heat and cover the skillet with a lid to help them cook through.
- If the sauce is too thick, add a bit more vegetable broth to thin it out.
Food Safety Advice:
- Make sure to store any leftovers in an airtight container in the refrigerator within 2 hours of cooking.
- Reheat leftovers until they are steaming hot before serving.
Food History:
Fartura is a traditional Italian dish that is typically made with pasta and vegetables. It is believed to have originated in the region of Abruzzo in central Italy.
Flavor Profiles:
This dish has a savory and slightly spicy flavor from the garlic, oregano, red pepper flakes, and Parmesan cheese.
Serving Suggestions:
Serve this dish with a crisp white wine or light beer and a simple green salad.
Related Categories
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Region: Portuguese
Taste: Savory, Tangy, Herbaceous, Earthy, Sweet