Description
A marinara sauce that is light and refreshing, hearty with umami, spiked with arugula micro greens. Pair with perfectly cooked spaghetti and crispy eggplant.
Ingredients
Scale
- ½ pound heirloom tomatoes (about 20 Roma tomatoes)
- 2 tbsp. olive oil
- ½ large onion, chopped
- 6 cloves garlic
- ½ tsp. chili flakes
- couple sprigs of basil, 7-8 leaves
- ¼ cup dry white wine
- 4 oz. dry spaghetti, GF or regular pasta
- 6 fairy tale eggplants or alternatively ½ small eggplant
- 1 tbsp. olive oil
- Handful of herbs, such as parsley, or micro greens (arugula works best!)
- Olive oil for plating
Instructions
- Wash and pat dry tomatoes. Using a pairing knife, make a superficial 1-inch cross cut at the bottom of each tomato. Set aside. Prepare an ice bath by placing several ice cubes in a large bowl with 4-5 cups of cold water. Set aside. Place a large pot with 4-5 cups of water over high heat. Bring water to a simmer. Drop half of the tomatoes into the water. Cook for 30-60 seconds, skin should be slightly wrinkly. Remove tomatoes and drop into water bath. Repeat with remaining tomatoes. After four to five minutes in ice water, drain tomatoes and peel skin off pulp. Place pulp in a bowl and using your fingers, crush lightly.
- In a large pot, preferably a dutch oven if you have one, place 2 tablespoons of olive oil over medium heat. Add chopped onion and a hefty pinch of salt. Cook for seven to ten minutes. Add peeled garlic cloves and chili flakes. Stir and cook for a minute. Add crushed tomato pulp into pot with onions and garlic. Add wine and basil. Stir. Reduce heat to the lowest and cook for 40 to 45 minutes, stirring occasionally. If sauce becomes dehydrated, add wine, or alternatively, water, about a half cup at a time as necessary
- When the Marinara is fifteen minutes to being ready, place water in a large pot. Bring to a boil. Add a bit of oil, about a tablespoon, and a pinch of salt. Add pasta and cook for 8 minutes, or until al dente (soft with a bite!). Drain, keeping about ½ cup of the cooking water.
- As the pasta water starts to cook, simultaneously, start cooking the eggplant. Place a tablespoon of olive oil in a skillet. Heat until smoking. Place eggplant that has been cut into cubes, or ½ inch disks if using fairy tale eggplants. Cook 4-5 minutes on each side until golden, crispy, soft. Remove from heat when ready and set aside.
- When pasta is ready, transfer into pot with marinara sauce. Stir in ½ cup of pasta water and stir. Add eggplant. Stir. When ready to serve, add microgreens, and a drizzle of olive oil.
- Devour while hot.
- Cook Time: 70 mins
- Category: Main
- Cuisine: Italian