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Vegetarian - Spaghetti With Tomato-eggplant Sauce Post by :vredman Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2086

Click below to download : Vegetarian - Spaghetti With Tomato-eggplant Sauce (Format : PDF)

Vegetarian - Spaghetti With Tomato-eggplant Sauce

3 tbsp. extra-virgin olive oil, plus 1/2 cup extra-virgin olive oil
1 tsp. coarse salt
1 medium eggplant, unpeeled/in 1/2" cubes
1/2 large red bell pepper, finely chopped
1 medium onion, finely chopped
2 lb. plum tomatoes, core/seed/chop
1/4 tsp. crushed red pepper, plus
1/8 tsp. crushed red pepper
4 cloves garlic, minced
1 tsp. black pepper, coarsely ground
1 lb. spaghetti, ziti, penne, rigatoni, or other pasta
Garnish: 1/2 bunch fresh basil, cut in fine shreds

In a medium skillet over moderately high heat, heat 3 tbsp olive oil with salt. Add eggplant and red pepper; stir often but allow vegetables to become slightly charred. Add onions, stir in tomatoes, 1/4 tsp. crushed red pepper, garlic, remaining 1/2 cup olive oil, black pepper and remaining crushed red pepper. Lower heat, stir well to combine, and cook for 10 minutes, until thick.

Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and place in a large serving bowl. Pour sauce over pasta and toss to combine.

Garnish with basil and serve immediately.

Serves 4 as a main course.
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1/2 lb. dried pasta salt, to taste 2 jalapeno stuffed olives, sliced 1/8 cup capers, rinsed & drained 2 cloves garlic, sliced 1 tsp. salt 1 tsp. sugar 1 ripe tomato, chopped 1/8 cup dry white wine 1 cup marinara sauce Parmesan cheese, for sprinkling Put a big pot of water up for a boil. When boiling, add salt and pasta. Stir well and lower heat. Cook until al dente, according to package directions. While pasta is cooking, heat a nonstick skillet over medium heat. When hot, spray (off heat) with cooking spray. Add sliced garlic

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Sea salt 1 lb. dried Italian spaghetti 1/2 cup + 2 tbsp extra-virgin olive oil 6 plump cloves garlic, minced 1/2 tsp. crushed red pepper flakes, or to taste 1/2 cup fresh flat-leaf parsley leaves, snipped with scissors In a large pot, bring 6 qt. of water to a rolling boil over high heat. Add 3 tbsp. salt and spaghetti, stirring to prevent pasta from sticking. Cook until tender but firm to bite. Drain thoroughly. Meanwhile, in an unheated skillet large enough to hold pasta later on (like a chicken fryer), combine 1/2 cup of oil, garlic, crushed red pepper flakes