Ingredients with Measurements:
- 1 lb giganti pasta
- 1 large eggplant, diced
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or wok
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the giganti pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
4. Add the minced garlic and chopped sun-dried tomatoes to the skillet and cook for an additional 2-3 minutes.
5. Drain the cooked pasta and add it to the skillet with the eggplant and sun-dried tomatoes.
6. Toss everything together until the pasta is coated in the oil and vegetables.
7. Season with salt and pepper to taste.
8. Sprinkle grated Parmesan cheese over the top of the pasta and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 60g
Protein: 12g
Sodium: 350mg
Substitutions for ingredients:
- Giganti pasta can be substituted with any other large pasta shape, such as rigatoni or penne.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes or roasted red peppers.
- Parmesan cheese can be substituted with any other hard, salty cheese, such as Pecorino Romano or Asiago.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute the eggplant with zucchini or yellow squash.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the pasta.
- Don't overcook the eggplant, as it will become mushy.
- Use a wok for extra surface area to cook the vegetables evenly.
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 with a splash of water or broth to prevent the pasta from drying out.
Presentation ideas:
Serve the pasta in a large bowl or platter with a sprinkle of fresh herbs, such as basil or parsley.
Garnishes:
Garnish with extra grated Parmesan cheese or a drizzle of balsamic glaze.
Pairings:
Pair with a crisp green salad and a glass of red wine.
Suggested side dishes:
Garlic bread or roasted vegetables.
Troubleshooting advice:
If the pasta is too dry, add a splash of olive oil or pasta water to loosen it up.
Food safety advice:
Be sure to cook the eggplant thoroughly to avoid any foodborne illnesses.
Food history:
Giganti pasta is a large, tube-shaped pasta that originated in Southern Italy.
Flavor profiles:
This dish is savory and slightly sweet from the sun-dried tomatoes, with a hint of bitterness from the eggplant.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a larger meal.
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Region: Greek