GRATING TOMATOES FOR SAUCE RECIPES

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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

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

DELICIOUSLY EASY SPAGHETTI BOLOGNESE RECIPE - JAMIE OLIVER



Deliciously easy spaghetti Bolognese recipe - Jamie Oliver image

This is a great version of the classic Italian Bolognese – reliable, tasty and easy to put together. Brilliant for kids!

Total Time 2 hours

Yield 6

Number Of Ingredients 15

3 red onions
2 cloves of garlic
3 carrots
3 sticks of celery
2 sprigs of fresh rosemary
2 rashers of higher-welfare smoked streaky bacon or pancetta
olive oil
500 g lean beef mince
1 x 400 g tin of quality chopped tomatoes
1 tablespoon tomato purée
1 tablespoon balsamic vinegar or red wine vinegar
3 fresh bay leaves
1 organic low-salt beef stock cube
500 g dried spaghetti
40 g Parmesan cheese optional

Steps:

    1. On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery.
    2. Pick and finely chop the rosemary leaves, then finely slice the bacon or pancetta.
    3. Put a large saucepan on a medium-high heat and add 1 tablespoon olive oil.
    4. Add the bacon, rosemary, garlic and veg, then cook with the lid ajar for 10 to 15 minutes, or until softened and just turning golden, stirring occasionally.
    5. Stir in the mince, turn the heat up to high and cook for 5 to 10 minutes, or until browned all over,stirring and breaking it up with a spoon as you go.
    6. Add the tomatoes, tomato purée, vinegar and bay leaves.
    7. Fill and boil the kettle.
    8. Crumble in the stock cube and pour in 400ml boiling water.
    9. Stir well, turn the heat up to high and bring to the boil.
    10. Season with pepper, reduce to a low heat, then cover and simmer for around 1 hour, stirring occasionally.
    11. Remove the lid and continue cooking for 15 to 20 minutes, or until thickened and reduced. Meanwhile...
    12. Re-fill and boil the kettle.
    13. Carefully fill a large pot three quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
    14. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
    15. Using a microplane, finely grate the Parmesan cheese onto a clean chopping board (if using).
    16. Once the spaghetti is done, ladle out and reserve a cup of cooking water and keep it to one side, then drain in a colander over the sink.
    17. Taste the Bolognese sauce and season with a little more pepper or vinegar, if you think it needs it.
    18. Carefully pick out and discard the bay leaves.
    19. Put half the sauce into a container, leave to cool, then freeze for another day.
    20. Stir the spaghetti into the remaining sauce, adding a splash of pasta water to loosen, if needed.
    21. Divide between bowls and sprinkle with Parmesan cheese (if using), then serve.

Nutrition Facts : Calories 511 calories, FatContent 9.1 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 38.6 g protein, CarbohydrateContent 73.7 g carbohydrate, SugarContent 12 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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