Best Antonias Pasta Alle Melenzana Eggplant Pasta Recipes
EGGPLANT PASTA
Provided by Alton Brown
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
- In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.
EGGPLANT PASTA WITH BREADCRUMBS
Steps:
- Peel the eggplant, leaving 1 inch of skin at the top and bottom. Slice the eggplant lengthwise into 1/4-inch-thick slices (I would use a mandoline for this).
- Place the eggplant slices on a cooling rack set over the sink and sprinkle generously with kosher salt. Wait 15 minutes, flip, sprinkle again and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into 1/4-inch-wide strips so that they resemble linguine.
- Heat a 10-inch saute pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the basil and Parmesan. Transfer to a serving dish. Top with the breadcrumbs, toss and serve immediately.
PASTA MELANZANA
One of my favorite ways to eat eggplant! Use any small pasta in interesting shapes like bowties, rotini, or seashells.
Provided by SPEARL20
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
- Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes.
- Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 16.6 g, Cholesterol 24.1 mg, Fat 22.3 g, Fiber 5.5 g, Protein 10.5 g, SaturatedFat 7 g, Sodium 329 mg, Sugar 4 g
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Antonia's pasta alle melenzana, or eggplant pasta, is a flavorful and hearty Italian dish that is perfect for both casual dinners and formal gatherings. Made with fresh eggplant, garlic, tomatoes, and aromatic herbs, this pasta recipe is a celebration of traditional Italian flavors and culinary expertise.
The Origin of Antonia's Pasta alle Melenzana
Antonia's pasta alle melenzana is a recipe that has been passed down through generations in her family. Born and raised in a small village in southern Italy, Antonia learned the art of cooking from her mother and grandmother, who had their own unique take on the classic pasta dish.The Key Ingredients
The dish is made with fresh eggplant, garlic, extra-virgin olive oil, ripe tomatoes, and a variety of aromatic herbs, including basil, thyme, and oregano. The pasta used varies depending on preference, but Antonia highly recommends using a short pasta like penne or macaroni, which can better absorb the sauce and flavors of the dish.The Preparation
The preparation of Antonia's pasta alle melenzana involves a few simple steps that require a bit of patience and careful attention. First, the eggplant is sliced into small, bite-sized pieces and roasted until tender and caramelized. Then, the garlic and tomatoes are sautéed in olive oil and seasoned with the herbs, creating a rich and fragrant sauce. Finally, the cooked pasta is combined with the sauce and eggplant, and tossed until every piece is coated and infused with flavor.The Perfect Pairings
Antonia's pasta alle melenzana pairs well with a variety of wines, depending on personal preference. A bold and rustic red wine, such as Chianti or Barolo, can complement the robust flavors of the dish. Alternatively, a light and fruity white wine, such as Pinot Grigio or Sauvignon Blanc, can act as a refreshing balance to the richness of the sauce.In Conclusion
Antonia's pasta alle melenzana is an authentic and delicious Italian recipe that perfectly embodies the flavors and traditions of Southern Italy. With its fresh ingredients and aromatic herbs, this pasta dish is sure to impress and satisfy both friends and family. Try your hand at cooking this classic dish, and experience the warm and comforting flavors of Italy.
Pasta alle melenzana, or eggplant pasta, is a classic Italian dish that is perfect for any occasion. It is a simple yet delicious recipe that combines the flavors of eggplant, tomatoes, garlic, and pasta. This dish is also very affordable and easy to make, making it a favorite for many home cooks.
Antonia's pasta alle melenzana recipe is one of the most popular eggplant pasta recipes out there. It has a unique flavor that is both spicy and savory, making it a favorite for people who love bold flavors. In this article, we will discuss some valuable tips for making Antonia's pasta alle melenzana recipe.
1. Choosing the right eggplant
The first tip when making Antonia's pasta alle melenzana recipe is to choose the right eggplant. The eggplant is the star of the dish, so it is essential to select a good one. Look for eggplants that are firm, glossy, and without any blemishes. The eggplant should feel heavy for its size, indicating that it is fresh and has good texture.
It is also important to choose the right variety of eggplant. In Antonia's pasta alle melenzana recipe, she uses the Italian eggplant, which is smaller and sweeter than other varieties. However, if you cannot find Italian eggplants, you can use any other variety, but make sure to remove the skin as it can be tough and bitter.
2. Preparing the eggplant
Once you have selected the right eggplant, it is time to prepare it for cooking. The first step is to wash the eggplant and remove the stem. Then, slice the eggplant into thin rounds or cubes, depending on your preference. Sprinkle some salt on the eggplant slices and let them sit for about 30 minutes. This process will help remove any bitterness and excess moisture in the eggplant.
After 30 minutes, rinse the eggplant slices and pat them dry with a clean kitchen towel. You can also use paper towels to help absorb the excess moisture. Now your eggplant is ready for cooking.
3. Using the right pasta
Choosing the right pasta is essential when making Antonia's pasta alle melenzana recipe. The recipe calls for short pasta, such as fusilli or penne, which is perfect for holding the sauce and eggplant. Avoid using long pasta, such as spaghetti, as it can become tangled and difficult to eat.
Cook the pasta according to the package directions, but make sure to salt the water generously. The pasta water should taste like seawater. This step will help flavor the pasta and create a perfect balance with the eggplant sauce.
4. Making the eggplant sauce
The eggplant sauce is the highlight of Antonia's pasta alle melenzana recipe. To make the sauce, you will need olive oil, garlic, canned tomatoes, red pepper flakes, and fresh basil.
Start by heating the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, and sauté for about 30 seconds, making sure not to burn the garlic. Next, add the canned tomatoes with their juices and stir to combine. Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally.
Add the eggplant slices to the sauce and cover the skillet with a lid. Let the eggplant cook for about 10-15 minutes, depending on the size of the eggplant slices. The eggplant should be tender and fully cooked. Finally, add fresh basil to the sauce and stir to combine.
5. Seasoning the dish
The final step in making Antonia's pasta alle melenzana recipe is to season the dish. Once the pasta is cooked, drain it and add it to the skillet with the eggplant sauce. Toss the pasta with the sauce, making sure that each pasta piece is coated with the sauce.
Taste the dish and adjust the seasoning as needed. You can add more salt, red pepper flakes, or even a pinch of sugar to balance the acidity of the tomatoes. If the sauce is too thick, you can add some of the pasta water to thin it out.
Conclusion
Antonia's pasta alle melenzana recipe is a delicious and straightforward eggplant pasta recipe that anyone can make. By following these valuable tips, you can create a perfect eggplant sauce that will make this dish stand out. Remember to choose the right eggplant, use short pasta, and season the dish accordingly. You can also use this recipe as a base and add different ingredients to suit your taste.