Italian Angel Hair Pomodoro
Created by VegGirl on September 9, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #10486
Ingredients
- 3 tablespoons oil (extra-virgin olive oil)
- 1 eggplant, medium (about 1 pound), cut into 1/2-inch cubes
- 4 cloves garlic, minced
- 4 tomatoes, plum (diced)
- 1/3 cup chopped pitted green olives
- 2 tablespoons red-wine vinegar
- 4 teaspoons capers (rinsed)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon crushed red pepper, (optional)
- 12 ounces pasta, dry (regular or whole-wheat angel hair pasta)
- 1/4 cup chopped fresh parsley (or basil)
- Parmesan cheese (fresh grated)
- Olive oil (to drizzle on top, optional)
How to Make
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Step 1: Heat oil in a large skillet over medium heat. Add eggplant. Cook tossing occasionally until just softened, about 5 minutes.
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Step 2: Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute.
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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).
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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.
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Step 5: Spoon the sauce over the pasta and sprinkle parsley (or basil) on top, then Parmesan cheese.
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Step 6: Drizzle with more olive oil if you like.
Nutritional Facts
- 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