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.

Janet Fletcher
Source: EatingWell Magazine, September/October 1995
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

378.5 calories; protein 13.6g 27% DV; carbohydrates 68.5g 22% DV; exchange other carbs 4.5; dietary fiber 10.6g 42% DV; sugars 7.6g; fat 6.3g 10% DV; saturated fat 3.3g 17% DV; cholesterol 13.3mg 4% DV; vitamin a iu 1996.7IU 40% DV; vitamin c 55.5mg 93% DV; folate 52.8mcg 13% DV; calcium 33.8mg 3% DV; iron 0.8mg 4% DV; magnesium 33.7mg 12% DV; potassium 620.5mg 17% DV; sodium 342.1mg 14% DV; thiamin 0.1mg 11% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
10/29/2011
Labor intensive but very good This recipe was great. I made a double batch of the sauce portion and I'm glad because there was a LOT of chopping involved. However now we've got some in the freezer for a quick meal later. Peeling seeding and chopping the tomatoes was the longest (and messiest) part of prep. When I do this again I may just put them through a food mill to save on time. I could not find whole wheat fusilli so I used whole wheat rotini instead. The brand I used was Hodgson Mills. The cooking time on the package was 10-12 minutes. Having never cooked it before I went with the lower time but the pasta was already overcooked. It was still good but the pasta pretty much fell apart as I mixed it into the sauce. Next time I will keep a closer eye on it and check the texture sooner. We made a side salad with Parmesan vinaigrette dressing to go with this and I don't know if that filled us up but four of us did not make it halfway through the six serving batch. Lots of leftovers for lunch! Read More