CAMPANELLE PASTA SUBSTITUTE RECIPES

Name: Roasted Eggplant and Tomato Pasta
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1 3/4 pounds eggplant, cut into 1-inch cubes; 1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced; 4 tablespoons extra-virgin olive oil, more for drizzling; Kosher salt; 12 ounces pasta, such as campanelle or farfalle; 2 pounds very ripe heirloom tomatoes, halved through their equators; 1 to 2 fat garlic cloves, grated on a Microplane or minced; Large pinch crushed red pepper flakes; 2 tablespoons brine-packed capers, drained; 2 tablespoons unsalted butter (optional); Grated ricotta salata or Parmesan cheese, for serving (optional); Fresh mint or basil leaves, for serving

ROASTED EGGPLANT AND TOMATO PASTA RECIPE - NYT COOKING

Roasted Eggplant and Tomato Pasta Recipe - NYT Cooking image

This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven’t been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don’t eat dairy, feel free to leave them out.

Provided by Melissa Clark

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 3/4 pounds eggplant, cut into 1-inch cubes
1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced
4 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt
12 ounces pasta, such as campanelle or farfalle
2 pounds very ripe heirloom tomatoes, halved through their equators
1 to 2 fat garlic cloves, grated on a Microplane or minced
Large pinch crushed red pepper flakes
2 tablespoons brine-packed capers, drained
2 tablespoons unsalted butter (optional)
Grated ricotta salata or Parmesan cheese, for serving (optional)
Fresh mint or basil leaves, for serving

Steps:

Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
Serve pasta drizzled with a little more oil and the herbs.

Nutrition Facts : @context http//schema.org, Calories 275, UnsaturatedFatContent 1 gram, CarbohydrateContent 57 grams, FatContent 1 gram, FiberContent 8 grams, ProteinContent 10 grams, SaturatedFatContent 0 grams, SodiumContent 834 milligrams, SugarContent 11 grams

RUSTIC PASTA TOSS WITH TUNA AND TOMATOES RECIPE

Rustic Pasta Toss with Tuna and Tomatoes Recipe image

This pasta salad is loaded with farm-stand squash and zucchini — and two pounds of tomatoes. Just combine the raw veggies with canned tuna and campanelle pasta for a beat-the-heat — and beat-the-clock — meal.

Provided by GOODHOUSEKEEPING.COM

Categories dairy-free baby shower bridal shower dinner party feed a crowd Fourth of July picnic Summer dinner main dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

Ingredients

salt
pepper
1 lb. campanelle or fusilli pasta
2 medium zucchini
1 medium yellow squash
1 pt. cherry or grape tomatoes
1/4 c. pitted Kalamata olives
1/4 c. fresh flat-leaf parsley leaves
3 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
1 clove garlic
2 can tuna in water

Steps:

Heat large covered saucepot of salted water to boiling on high. Add pasta; cook minimum time that label directs. Meanwhile, trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Slice tomatoes in half. Slice olives and finely chop parsley. In large bowl, whisk vinegar, oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; stir in tomatoes. Drain pasta well. Add to tomato mixture along with tuna, zucchini, squash, olives, and parsley. Toss until well mixed.

Nutrition Facts : Calories 470 calories

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