Fusilli With Tomatoes Eggplant And Pine Nuts Recipes

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FUSILLI WITH EGGPLANT, PINE NUTS, CURRANTS, AND CAPERS



Fusilli with Eggplant, Pine Nuts, Currants, and Capers image

Categories     Pasta     Sauté     Vegetarian     Currant     Pine Nut     Eggplant     Capers     Bon Appétit

Yield Makes 8 first-course or 6 main-course servings

Number Of Ingredients 11

2 16-ounce eggplants, cut crosswise into 1/2-inch-thick slices
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
3/4 cup pine nuts, toasted
3/4 cup dried currants
1/2 cup drained capers
2 14 1/4-ounce cans diced tomatoes in juice
1 pound fusilli pasta
1 cup freshly grated pecorino Romano cheese
1/2 cup chopped fresh basil

Steps:

  • Place eggplant slices on large rimmed baking sheet. Sprinkle with salt. Let stand over 20 minutes. Turn eggplant slices over. Sprinkle with salt. Let stand 20 minutes longer. Rinse eggplant. Drain; pat fry with paper towels. Cut eggplant into 1/2-inch cubes. Set aside.
  • Heat olive oil in heavy large skillet over medium-high heat. Add onion and sauté until golden, about 4 minutes. Add garlic; sauté 1 minute. Add eggplant; sauté until tender, about 10 minutes. Stir in pine nuts, currants, and capers; sauté 1 minute. Add tomatoes with juices; bring to simmer. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but firm enough to bite. Drain. Return pasta to pot. Add eggplant mixture, 1/4 cup cheese, and basil. Toss to combine. Transfer to large bowl. Serve, passing remaining cheese separately.

FUSILLI WITH TOMATOES, EGGPLANT AND PINE NUTS



Fusilli With Tomatoes, Eggplant and Pine Nuts image

Provided by Moira Hodgson

Categories     dinner, easy, weekday, pastas, appetizer, main course

Time 1h

Yield 4 main-course servings, 8 first-course servings

Number Of Ingredients 11

1 eggplant
Coarse salt
3 tablespoons olive oil
1 clove garlic, minced
1 pound fusilli
2 tablespoons chopped fresh oregano
1/2 cup pitted black olives
4 large ripe tomatoes, seeded and chopped
1/2 cup toasted pine nuts
Freshly ground pepper to taste
Freshly grated Parmesan

Steps:

  • Slice the eggplant and sprinkle with salt. Leave them for 30 minutes, then pat them dry with paper towels.
  • Preheat grill or broiler. Brush the eggplant slices on both sides with olive oil and sprinkle them with garlic. Grill them until tender and set aside. When the eggplant has cooled, chop it into half-inch pieces.
  • Meanwhile, bring six quarts salted water to a rolling boil and add the fusilli. Cook until al dente.
  • While the pasta is cooking, chop the oregano and saute it in the remaining olive oil for one to two minutes. Add the olives, tomatoes and eggplant and heat them through.
  • Drain the fusilli. Put the sauce in a heated serving bowl and add the pasta. Toss well and add the pine nuts. Season with salt and pepper and serve. Freshly grated Parmesan cheese should be passed separately.

Nutrition Facts : @context http, Calories 715, UnsaturatedFat 20 grams, Carbohydrate 105 grams, Fat 26 grams, Fiber 12 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 1049 milligrams, Sugar 13 grams

FUSILLI WITH EGGPLANT, PINE NUTS, CURRANTS AND CAPERS



Fusilli with Eggplant, Pine Nuts, Currants and Capers image

Make and share this Fusilli with Eggplant, Pine Nuts, Currants and Capers recipe from Food.com.

Provided by Karen in KS

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs eggplants, cut into 1/2 inch thick slices
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
3/4 cup pine nuts, toasted
3/4 cup dried currant
1/2 cup drained capers
2 (14 1/2 ounce) cans diced tomatoes, do not drain
1 lb fusilli or 1 lb similar pasta
1 cup freshly grated pecorino romano cheese
1/2 cup chopped fresh basil

Steps:

  • Place sliced eggplant on a large baking sheet.
  • Sprinkle with salt and let stand for 20 minutes.
  • Turn slices over and sprinkle with salt.
  • Let stand 20 minutes.
  • Rinse and pat dry with paper towels.
  • cut into 1/2 cubes.
  • Heat olive oil in a large skillet over med-high heat.
  • Saute onion for about 4 minutes until golden.
  • Add garlic and saute 1 minute.
  • Add eggplant and saute about 10 minutes.
  • Stir in pine nuts, capers and currants and saute 1 minutes.
  • Add tomatoes and bring to a simmer.
  • Season with salt and pepper.
  • Cook pasta in a large pot according to directions.
  • Drain and return to pot.
  • Add eggplant mixture, basil and 1/4 cup of cheese.
  • Toss.
  • Serve with remaining cheese separately.

Nutrition Facts : Calories 572.5, Fat 17.9, SaturatedFat 1.8, Sodium 647, Carbohydrate 92.8, Fiber 12.2, Sugar 23.6, Protein 16.2

SICILIAN AUBERGINE, PINE NUT & RAISIN FUSILLI



Sicilian aubergine, pine nut & raisin fusilli image

Sicilians love aubergines cooked every which way. Try them in this summery pasta dish

Provided by Thomasina Miers

Categories     Dinner, Main course, Pasta

Time 55m

Number Of Ingredients 15

4-5 tbsp olive oil
1 medium red onion , finely sliced
2 garlic cloves , finely sliced
1 small dried red chilli , chopped
handful oregano or marjoram, roughly chopped
2 medium aubergines , diced into 2.5cm/1in cubes
50g raisins
4 large tomatoes , chopped
2 tsp tomato purée
2 tbsp baby capers , rinsed, drained and roughly chopped
2-3 tbsp good quality red wine vinegar
400g fusilli
small handful mint , roughly chopped
50g pine nuts , toasted
aged ricotta or vegetarian Parmesan-style cheese (try Bookhams 'Not just a pasta cheese'), to serve

Steps:

  • In a heavy based pan, heat ½ tbsp of oil and gently cook the onion, garlic and chilli until soft with half the oregano.
  • Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the aubergines. Once cooked, add to the onion mixture. Fry the raisins in another ½ tbsp oil and, when they have puffed up, add to the aubergine mix. Add the tomatoes, purée and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.
  • Finally add the capers and the vinegar and leave on a low heat while you cook the pasta in plenty of boiling, salted water. If the mixture becomes very thick add 100ml of water. Toss the pasta through the aubergine sauce and sprinkle with fresh mint and the pine nuts. Let everyone grate over their own cheese.

Nutrition Facts : Calories 636 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.56 milligram of sodium

PASTA WITH EGGPLANT, CAPERS, AND OLIVES



Pasta with Eggplant, Capers, and Olives image

Provided by Giovanna Tabanelli

Categories     Olive     Pasta     Eggplant     Summer     Capers     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 17

1 eggplant (1 1/4 lb), peeled and cut into 1/4-inch dice
1 1/2 teaspoons kosher salt
2 tablespoons salt-packed capers *
1 red bell pepper
4 cups vegetable oil
10 green Bella di Cerignola olives, pitted*
1/2 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh parsley leaves
1/2 teaspoon finely chopped fresh marjoram
3 garlic cloves
2 tablespoons extra-virgin olive oil
1 anchovy fillet, rinsed and chopped
2 tablespoons dry white wine
1 lb penne rigate or fusilli
Special Equipment
a deep-fat thermometer

Steps:

  • Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
  • While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
  • Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
  • When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.
  • Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.
  • Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
  • Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
  • *Available at specialty foods shops and chefshop.com.

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