Authentic Italian Pasta Recipe
by Matt
This Authentic Italian pasta recipe is right from the heart of Sicily, offering a beautiful combination of tomatoes, aubergines, garlic and parmesan cheese on penne pasta. Hope you enjoy it too! Authentic Italian Pasta Recipe Ingredients: *2 servings • 395g/14oz tin of plum tomatoes • 200g/7oz penne pasta • 4 small or 2 large eggplants (aubergines) - best to use small eggplants to waste less food • 2 tablespoons of grated parmesan cheese • 20-25 leaves of fresh basil • 1 garlic clove • Extra virgin olive oil • Vegetable/sunflower oil • Salt • Tomato purée Preparation: • Wash the eggplants, slice them into quarters, then carefully cut out their seeded centre sections. (We will only use 1 centimetre of eggplant flesh next to the skin). Now continue slicing the eggplant into French fry shapes - roughly 5cm (2-inches) long by 1cm (1/3 inch) thick. • Peel the garlic clove and cut this into quarters. • Grate your parmesan cheese, and wash and tear the basil leaves. • Cover your frying pan’s base in vegetable oil (not olive oil), and warm this on a medium hob. • When hot, add the garlic and half the basil leaves. Fry these, stirring occasionally, until the garlic begins to turn golden (roughly 4-5 minutes). Now throw in the eggplant, stir and cover the pan. • Cook for 8-9 minutes, stirring regularly, until the eggplant softens. (Soft enough when you can break an eggplant strip by pushing down on it with a wooden spoon, it’s soft enough). • Cover a large plate with a piece or two of kitchen roll. When the eggplant is soft, spoon the eggplant and basil mixture (with as little oil as possible) onto this plate. • Add some olive oil into the frying pan and when hot add the remaining basil and fry for a minute more. • Throw in the entire tin of tomatoes, one teaspoon of salt and add a squirt of tomato paste. Gently fry, stirring regularly and covered if you have a lid, for 3-5 minutes. • When the tomatoes soften, squash each two or three times with a fork- but keep in mind that the sauce should be chunkier than a standard tomato sauce. • Continue frying the tomatoes – with these bubbling away gently – for a further 10-12 minutes. • Boil up a kettle and fill your large pasta pan, adding two good handfuls of salt to bring out the pasta’s taste. Get this water boiling then throw in your pasta and set your watch or timer, as per the packet’s timings (usually around ten minutes). • Taste the tomato sauce. If it has lost its sourness after 10 mins, it’s ready, so add the eggplant and basil mixture from its plate. • If the pasta is still cooking and not yet ‘al dente’, keep this sauce warm on a minimum heat hob. • When the pasta is cooked, drain this in a colander and pour into the frying pan with the eggplant and tomato sauce. • Now just add the grated parmesan, give it all a good stir, and cook through on a medium heat for a minute or two. Original Authentic Italian Pasta Recipe *Here I'd like to tell you about my favorite diet program that uses a lot of the healthy lower GI foods: Isabel de los Rios' 'The Diet Solution Program'. The Diet Solution Program favours a long term health orientated approach to fat loss, but not offering anyone a quick fix to their weight troubles. It has loads of valuable data and research to support its approach. I personally investigated the program thoroughly and my mum has been using it for a while now. I have to say she got some great results. The nutrition plan is one of the healthiest we have seen, a strong core focus on vegetables, fruits, vitamin dense foods, lean proteins, select dairy produce and a clear approach to not expecting one diet to work for all body types. So give it a try and let me know how you’re doing.* |
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