A fresh vegetable sauce, here full of eggplant, bell pepper, zucchini and tomatoes, is a nice alternative to everyday marinara sauce. We like the way the sauce slips into fusilli's corkscrew-like grooves.
Active Time: 40 minutes |
Total Time: 40 minutes
2 teaspoons extra-virgin olive oil
1 onion, very finely chopped
3 large cloves garlic, very finely chopped
1 ounce pancetta, (Italian bacon) or country ham, very finely chopped
8 ounces eggplant, cut into 1/4-inch dice (1/2 small eggplant)
1 red bell pepper, cored, seeded and cut into1/4-inch dice
8 ounces zucchini, cut into 1/4-inch dice
Salt, to taste
2 pounds ripe plum tomatoes, peeled, seeded and diced (about 12 tomatoes, see Tip)
1/4 teaspoon crushed red pepper, or to taste
1/2 cup water
Freshly ground pepper, to taste
1 pound whole-wheat fusilli
2 ounces freshly grated pecorino romano cheese, (2/3 cup)
Heat oil in a large skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft, about 10 minutes. Add pancetta (or ham) and cook, stirring, for 3 minutes, then add eggplant, bell peppers and zucchini. Season with salt. Cook, stirring, until the vegetables start to soften, about 3 minutes. Add tomatoes and crushed red pepper. Raise heat to medium-high and cook, stirring often, until the tomatoes collapse and begin to form a sauce, about 10 minutes.
Pour in water, cover, reduce heat to maintain a bare simmer and cook until the vegetables are tender, about 10 minutes. Check occasionally, adding a little more water if needed to achieve a saucelike consistency. Taste and season with salt and pepper.
Meanwhile, cook fusilli in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a warm bowl. Add the sauce and cheese and toss well. Serve immediately on warm plates.
Per serving :
6 g Fat;
3 g Sat;
1 g Mono;
13 mg Cholesterol;
69 g Carbohydrates;
14 g Protein;
11 g Fiber;
343 mg Sodium;
626 mg Potassium
4 Carbohydrate Serving
Exchanges: 4 starch, 3 vegetable, 1 fat
Tips & Notes
Tip: To peel and seed tomatoes:
1. Before you start, bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small “X” into the flesh on the bottom.
2. Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes.
3. Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing.
4. Peel the tomatoes using a paring knife. Halve them crosswise and scoop out the seeds with a hooked finger.