Description
Light & refreshing marinara, hearty with umami, and spiked with peppery arugula. Crispy eggplant and perfectly cooked pasta.
Ingredients
Units
Scale
- 0.5 lbs (227 g) heirloom tomatoes
- 2 tbsp olive oil
- 0.5 large onion, chopped
- 6 cloves garlic
- 0.5 tsp chili flakes
- couple sprigs basil, 7-8 leaves
- 0.25 cups (60 ml) dry white wine
- 4 oz (113 g) dry spaghetti, GF or regular pasta
- 6 fairy tale eggplants or alternatively 0.5 small eggplant
- 1 tbsp olive oil
- Handful of herbs, such as parsley, or micro greens (arugula works best!)
- Olive oil
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 ice 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, place 2 tablespoons of olive oil over medium heat (approximately 300°F/150°C).
- 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 from being ready, place water in a large pot.
- Bring to a boil.
- Add a tablespoon of oil and a pinch of salt.
- Add pasta and cook for 8 minutes, or until al dente.
- Drain, keeping about ½ cup of the cooking water.
- Place a tablespoon of olive oil in a skillet.
- Heat until smoking.
- Place eggplant cut into cubes, or ½ inch disks, in the skillet.
- 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.
- Add eggplant.
- Stir.
- When ready to serve, add microgreens and a drizzle of olive oil.
Notes
- For a richer flavor, roast the eggplant instead of pan-frying. Toss cubed eggplant with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes.
- If you don’t have white wine, substitute with an equal amount of chicken broth or vegetable broth for a slightly different flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, making it even more delicious the next day.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 8
- Protein: 12