Italian Angel Hair Pomodoro
Recipe: #10486
September 09, 2013
Categories: Side Dishes, Angel Hair, Eggplant, Italian Sunday Dinner, Non-Dairy, Vegetarian, Vegetarian Dinner, Italian Dinner, more
"This is fantastic! The flavors blend together so well for a really delicious meatless meal, make it a day in advance and the flavors will blend even more!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (294.3 g)
- Calories 437
- Total Fat - 12.4 g
- Saturated Fat - 1.7 g
- Cholesterol - 0 mg
- Sodium - 410.2 mg
- Total Carbohydrate - 76.7 g
- Dietary Fiber - 12.3 g
- Sugars - 4.7 g
- Protein - 8.4 g
- Calcium - 34.3 mg
- Iron - 1.7 mg
- Vitamin C - 31.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a large skillet over medium heat. Add eggplant. Cook tossing occasionally until just softened, about 5 minutes.
Step 2
Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute.
Step 3
Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper, cook, stirring until the tomatoes begin to break down, 5 to 7 minutes more (For a better flavor, cool and then refrigerate 24-48 hours, reheat before serving).
Step 4
Meanwhile cook pasta in a large pot with boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 4 shallow bowls.
Step 5
Spoon the sauce over the pasta and sprinkle parsley (or basil) on top, then Parmesan cheese.
Step 6
Drizzle with more olive oil if you like.
Tips
No special items needed.
0 Reviews
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