Pasta with Tomato Sauce, Eggplant and Zucchini

Name: Pasta with Tomato Sauce, Eggplant and Zucchini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 4-5 ounces of Spaghetti You can use Fettucine or Tagliatelle or any shape of pasta you’d like. there are no rules in this recipe.; 4 Medium Tomatoes; 1 Zucchini; 1 Eggplant; salt Use this for salting the veggies; 4-5 Cloves Garlic Confit or 2-3 Cloves Regular Garlic; 3-4 Tbsp Extra Virgin Olive Oil or Garlic Confit Oil if you have it; 1 tsp MSG if you don’t have MSG or don’t eant to use it, use salt in the same amount; A Handful Fresh Basil; 3-4 Sprigs fresh thyme; few twists of freshly cracked black pepper; 1 tsp Red Pepper Flakes if you want to add some heat to it though it is completely optional

9 steps

Prep:15minCook:25min

This pasta dish will be your favorite summer night meal as it is easy to put together, fresh, and the ingredients are just a reminder of summer. You can adjust everything in this recipe to your liking, and add any ingredient you think that it will take this dish to the next level, and the same goes with removing any ingredients. Be sure to share your thoughts with me.

Updated at: Thu, 17 Aug 2023 11:26:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories537.8 kcal (27%)

Total Fat25.7 g (37%)

Carbs69.1 g (27%)

Sugars17.7 g (20%)

Protein13.2 g (26%)

Sodium699.7 mg (35%)

Fiber12.4 g (44%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

4 ouncesSpaghetti

You can use Fettucine or Tagliatelle or any shape of pasta you’d like there are no rules in this recipe

Use this for salting the veggies

4 ClovesGarlic Confit

or 2-3 Cloves Regular Garlic

3 TbspExtra Virgin Olive Oil

or Garlic Confit Oil if you have it

1 tspMSG

if you don’t have MSG or don’t eant to use it, use salt in the same amount

Fresh Basil

3 sprigsfresh thyme

3 twistsblack pepper

freshly cracked

1 tspRed Pepper Flakes

if you want to add some heat to it though it is completely optional

Instructions

Step 1

Grate 4 Medium tomatoes in a bowl. (or simply use food processor or blender.) After grating, marinate your tomatoes with some EVOO, garlic confit (if you don’t have it, just use garlic, by simply chopping them), MSG, Red Pepper Flakes, if using, freshly cracked black pepper, basil and thyme.

Step 2

Cut your veggies in 4 long pieces. Then chop those pieces into somewhat tiny cubes and salt them.

Step 3

After 5 minutes pat your zucchini and eggplant dry and stir fry them on medium heat with some EVOO (if you have garlic confit oil, use it. It adds so much flavor.)

Step 4

When your veggies start to brown and soften, put them aside on a plate or a bowl.

Step 5

To the same pan, add your tomato mix. The tomatoes should take 10-15 minutes to cook.

Step 6

While cooking your tomatoes start heating some water for the pasta. Cook your pasta just a minute or two shy of Al Dente. It will finish cooking in the sauce.

Step 7

After 5-7 minutes, add your veggies to the sauce.

Step 8

When your pasta is ready according to the package instructions, transfer them into the sauce with some of its water. This starchy liquid gold will help create a thicker sauce.

Step 9

After a few minutes the pasta should be ready to eat. Plate it to your liking and you can garnish it with fresh basil leaves and/or some parsley. You can also grate some Parmesan cheese. Buon Appetito!