Ingredients with Measurements:
- 1 cup Semitenero Loiano pasta
- 1 medium-sized eggplant, diced
- 2 medium-sized tomatoes, diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Large skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add Semitenero Loiano pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add diced eggplant and cook until golden brown, stirring occasionally, for about 5-7 minutes.
3. Add minced garlic and red pepper flakes to the skillet and cook for another minute.
4. Add diced tomatoes to the skillet and cook until they start to break down, stirring occasionally, for about 5-7 minutes.
5. Season the eggplant and tomato mixture with salt and pepper to taste.
6. Add cooked Semitenero Loiano pasta to the skillet and toss to combine.
7. Sprinkle grated Parmesan cheese over the top and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 45g
- Protein: 10g
Substitutions for ingredients:
- Semitenero Loiano pasta can be substituted with any other short pasta such as penne or fusilli.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add chopped fresh basil or parsley to the dish for extra flavor.
- Add cooked chicken or shrimp to make it a more substantial meal.
Tips and tricks:
- Be sure to salt the eggplant before cooking to remove any bitterness.
- Use fresh, ripe tomatoes for the best flavor.
- Don't overcook the pasta, it should be al dente.
Storage instructions:
- Store leftovers 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 individual bowls or on a large platter.
Garnishes:
- Garnish with fresh herbs such as basil or parsley.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the eggplant is too bitter, soak it in salted water for 30 minutes before cooking.
Food safety advice:
- Be sure to cook the eggplant and tomatoes thoroughly to avoid any foodborne illnesses.
Food history:
- Semitenero Loiano is a type of pasta that originated in the Emilia-Romagna region of Italy.
Flavor profiles:
- This dish is savory and slightly spicy with a hint of sweetness from the tomatoes.
Serving suggestions:
- Serve hot as a main dish or as a side dish to grilled meats or fish.
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Region: Italian