Neapolitan pasta with summer vegetables

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 568, total fat 22 G., saturated fats 7 G., proteins 20 G., carbohydrates 73 G., fiber 7 G., cholesterol 34 mg, sodium 822 mg, sugar 11 G.

The tomato and basil sauce in this recipe finds its perfect match: bucatini pasta, which resembles thick but hollow spaghetti. Sliced eggplant and zucchini are briefly salted beforehand to release excess water and ensure crispy, golden brown vegetables after frying in tangy olive oil. The finishing touch to this Neapolitan dish is a dollop of creamy ricotta.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (800 g) store-bought tomato sauce with basil, warmed
5 tablespoons extra-virgin olive oil
1 small eggplant, cut into 1cm cubes.
1 small zucchini, cut into 1cm cubes.
1/4 tsp crushed red pepper flakes
2 cloves garlic, crushed
450 g bucatini pasta
1.5 cups fresh ricotta
1/4 cup fresh basil leaves, chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: bucatini pasta, ricotta cheese, zucchini, zucchini, eggplants, tomato sauce, basil

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. In a small bowl, combine 1 cup tomato sauce with 2 tablespoons olive oil; set aside. Generously salt the eggplant and zucchini and drain in a colander for 15 minutes. Rinse with cold water and pat dry with paper towels.
In a large skillet over medium-high heat, heat the remaining 3 tablespoons olive oil with the red pepper flakes and garlic until shimmering but not smoking. Add the vegetables and cook, stirring occasionally, until golden and crisp, about 5 minutes.

Cook the pasta according to package directions; drain, reserving 1/2 cup of the cooking water. Return the pasta to the pot along with the cooking water and remaining tomato sauce. Toss to coat and divide among 6 plates. Top with the vegetables, reserved tomato sauce, ricotta, and basil.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Summer dishes / Main courses / Pasta / Vegetables and mushrooms / Food Network - recipes / Italian cuisine