Ingredients with Measurements:
- 1 lb. fregona pasta
- 1 large eggplant, diced
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/4 tsp. red pepper flakes
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking eggplant
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the fregona pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced eggplant and cook until tender and lightly browned, about 10-12 minutes.
3. Add the minced garlic and red pepper flakes to the skillet and cook for an additional 1-2 minutes.
4. Drain the cooked pasta and add it to the skillet with the eggplant. Toss to combine.
5. Add the grated Parmesan cheese to the skillet and stir until melted and well combined.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 60g
Protein: 14g
Fiber: 7g
Substitutions for ingredients:
- Fregona pasta can be substituted with any other type of pasta.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Eggplant can be substituted with zucchini or bell peppers.
Variations:
- Add cooked chicken or shrimp to the skillet for a protein boost.
- Use different herbs such as oregano or thyme for a different flavor profile.
- Add cherry tomatoes or sun-dried tomatoes for a pop of color and flavor.
Tips and tricks:
- Be sure to salt the eggplant before cooking to remove any bitterness.
- Reserve some of the pasta water to add to the skillet if the dish seems dry.
- Use a vegetable peeler to shave thin slices of Parmesan cheese for a pretty garnish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large pasta bowl and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves and shaved Parmesan cheese.
Pairings:
Serve with a side salad and a glass of red wine.
Suggested side dishes:
Garlic bread or a side salad.
Troubleshooting advice:
If the eggplant is sticking to the skillet, add a little more olive oil.
Food safety advice:
Be sure to cook the eggplant thoroughly to avoid any risk of foodborne illness.
Food history:
Fregona pasta is a type of long, thin pasta that originated in Italy.
Flavor profiles:
Savory, slightly spicy, and cheesy.
Serving suggestions:
Serve hot as a main dish.
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Region: Italian